Korean White Radish Kimchi Aka Dongchimi Recipe: Get K-Obsessed With This Easy Side Dish

Dongchimi, a type of watery kimchi made with Korean white radish, is easy to prepare and pairs well with various meals, making it a must-try for food enthusiasts. Here’s an easy Korean White Radish Kimchi or Dongchimi recipe to try.
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The Korean cuisine is full of vibrant flavours, and white radish kimchi, or Dongchimi, is a refreshing side dish that’s perfect for those craving a mild yet flavourful taste of Korea. Dongchimi, a type of watery kimchi made with Korean white radish, is easy to prepare and pairs well with various meals, making it a must-try for food enthusiasts. Here’s an easy Korean White Radish Kimchi or Dongchimi recipe to try.

What Is Korean White Radish Kimchi Or Dongchimi?

Dongchimi is a traditional Korean fermented dish made from Korean white radish (mu), green onions, garlic, and sometimes mild chilli peppers. Unlike the spicier, more pungent varieties of kimchi, dongchimi is known for its mild, refreshing, and slightly tangy taste. It’s often served with rice or noodles, offering a cooling contrast to other spicy Korean dishes. The fermentation process of dongchimi gives it a crisp texture and a light, broth-like flavour, making it a popular choice, especially in the colder months.

Premium Photo | Dongchimi Cold radish water kimchi served as a refreshing side dish or Light

How To Make Korean White Radish Kimchi Or Dongchimi At Home?

Making dongchimi at home is simple and requires only a few basic ingredients. Here’s how you can get started:

  • Wash and peel the Korean white radish. Cut it into bite-sized cubes or slices, depending on your preference.
  • In a large bowl, toss the radish pieces with coarse sea salt. Let it sit for about 30 minutes to an hour until the radish starts releasing water. This helps with the fermentation process and adds flavour.
  • After the radish has softened slightly, rinse it well under cold water to remove excess salt and drain thoroughly.
  • In a large jar or container, add the radish, chopped green onions, garlic cloves, ginger slices, and chilli pepper if using. Sprinkle in the sugar for a touch of sweetness.
  • Pour 4 cups of water into the jar, ensuring the ingredients are fully submerged. You can add a bit more water if needed.
  • Cover the jar loosely and leave it at room temperature for 1-2 days to ferment. Once bubbles start forming, transfer it to the fridge to slow down the fermentation. The flavour will continue to develop over time.
  • Your dongchimi is ready to enjoy! Serve it chilled as a side dish with your favourite Korean meals.

Image Credits: Freepik & mykoreankitchen.com

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Korean White Radish Kimchi Aka Dongchimi Recipe Recipe Card

Here’s an easy Korean White Radish Kimchi or Dongchimi recipe to try:
Her ZindagiHer ZindagiHer ZindagiHer Zindagi
  • Total Time :20 min
  • Preparation Time : 15 min
  • Cooking Time : 5 min
  • Servings : 6
  • Cooking Level : Medium
  • Course: Appetisers
  • Calories: 30
  • Cuisine: Others
  • Author: Shivangi Sarkar

Ingredients

  • 1 large Korean white radish (mu) 2 green onions
  • chopped 5 cloves garlic
  • peeled and slightly crushed 1 small chili pepper (optional for mild heat) 2 tbsp coarse sea salt 1 tbsp sugar 4 cups water 1-inch piece of ginger
  • peeled and sliced

Step

  • Step 1 :

    Wash and peel the Korean white radish.

  • Step 2 :

    Cut the radish into bite-sized cubes or slices.

  • Step 3 :

    Toss the radish with coarse sea salt in a large bowl.

  • Step 4 :

    Let it sit for 30 minutes to 1 hour until the radish releases water.

  • Step 5 :

    Rinse and drain the radish under cold water to remove excess salt.

  • Step 6 :

    In a jar, add the radish, chopped green onions, garlic, ginger slices, and optional chilli pepper.

  • Step 7 :

    Sprinkle in sugar for a touch of sweetness.

  • Step 8 :

    Pour 4 cups of water into the jar, ensuring all ingredients are submerged.

  • Step 9 :

    Cover loosely and leave it at room temperature for 1-2 days to ferment.

  • Step 10 :

    Once bubbles appear, refrigerate to slow fermentation.

  • Step 11 :

    Serve chilled and enjoy as a side dish with your favorite Korean meals.