Chonggak Kimchi Recipe (Ponytail Radish Kimchi)

Name: Chonggak Kimchi (Ponytail Radish Kimchi)
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: Korean
Ingredients: 15 small to medium young radishes with leaves (chonggak mu), about 4–5 lbs; ½ cup Korean coarse sea salt (use less if using finer salt); 4 tbsp sweet rice paste (1 tbsp sweet rice powder simmered in ½ cup water); ½ cup gochugaru; 2 tbsp saeujeot (salted shrimp); 4 tbsp myeolchiaekjeot (anchovy fish sauce); 2 tbsp minced garlic; 1 tsp grated ginger

By Jiwon Kim · July 21, 2026

Chonggak kimchi goes by two names in English, and you’ll see both floating around: ponytail radish kimchi and chonggak kimchi. Same dish. It’s made from a small variety of white radish with long, leafy greens still attached, and once you’ve had it, the crunch is hard to forget.

The word chonggak (총각) means “bachelor” in Korean, after the ponytail hairstyle young unmarried men once wore — the long leafy stems of the radish resemble those braids, which is how the dish got both English names. Chonggak mu is firmer and crunchier than the larger radishes used for other kimchi, and it's left whole (or halved if large), unlike kkakdugi, which is always cut into cubes.

For more root-vegetable and leafy kimchi variations, check out our Gat Kimchi (mustard greens) or the classic Napa Cabbage Kimchi.

Chonggak Kimchi (Ponytail Radish Kimchi)

Whole young radishes, salted and coated in a spicy paste, crunchy from root to greens.

Prep 30 min

Salting 2–4 hrs

Ferment 2 days+

Cuisine Korean

Servings

Ingredients

15 small to medium young radishes with leaves (chonggak mu), about 4–5 lbs
½ cup Korean coarse sea salt (use less if using finer salt)
4 tbsp sweet rice paste (1 tbsp sweet rice powder simmered in ½ cup water)
½ cup gochugaru
2 tbsp saeujeot (salted shrimp)
4 tbsp myeolchiaekjeot (anchovy fish sauce)
2 tbsp minced garlic
1 tsp grated ginger

Instructions

Wash the radishes a couple of times to remove dirt. Cut off the root end, trim the darkish skin near the stem, and scratch off stubborn spots with a small knife. Don't peel. Remove any bad leafy stems.
In a large bowl, layer the radishes with generous sprinkles of salt, repeating until all radishes and salt are used. Let sit 2 to 4 hours, until slightly flexible, flipping 2 to 3 times.
While the radishes salt, make the glutinous rice paste and let it cool. Mix in the rest of the seasoning, then set aside so the pepper flakes can dissolve and turn pasty.
Rinse the radishes in cold water twice, then drain.
Put the radishes back in the bowl and add the seasoning. Mix by hand, wearing kitchen gloves, until evenly coated. They'll look a little dry at this point — they'll release water during fermentation.
Pack into an airtight container or jar, pressing down hard to remove air pockets. Leave out at room temperature for two days before moving to the fridge.

Notes & Variations

Serve whole or cut into smaller pieces. Many people pick up a whole radish with chopsticks and bite off a piece at a time.
Once it's fermented long enough to turn sour, it makes a good addition to kimchi jjigae.
Ready to eat within a few days in the fridge, but takes about two weeks to fully develop its flavor.
Keeps in the fridge for several weeks, up to about three months. The radishes will gradually soften and turn a darker orange as they age.

FAQ

What is chonggak kimchi?

A Korean kimchi made from chonggak mu, a small white radish with long leafy greens, seasoned with a chili paste and fermented.

How do you make chonggak kimchi?

The radishes are trimmed and salted for a few hours, then mixed with a seasoning paste made from gochugaru, garlic, ginger, fish sauce, and salted shrimp, and left to ferment first at room temperature and then in the fridge.

What's the difference between chonggak kimchi and kkakdugi?

Kkakdugi is cut into cubes before seasoning. Chonggak kimchi is left whole, or only halved and quartered if the radishes are too big.

What do you eat with chonggak kimchi?

It's often eaten whole with chopsticks, bite by bite. Once it turns sour, it also works well in kimchi jjigae.

Is chonggak kimchi the same as ponytail radish kimchi?

Yes — they're two English names for the same dish, named for how the radish's leafy greens resemble a ponytail.

Chonggak Kimchi Recipe (Ponytail Radish Kimchi)