Winter - STUFFED WHOLE RADISH KIMCHEE

TÓNG MU SOBAEGI

A solid-fleshed radish does not lend itself to stuffing as would individual cabbage leaves. Yet the Korean, in this extremely artful kimchee, have devised a method of stuffing one half of a radish with unique flavors.

INGREDIENTS:
4 radishes, about 7lb (3.5kg), well scrubbed
8oz (230g) coarse sea salt
1 gallon (5liters) water
2 quantities rice porridge
2/3 cup fish sauce
1/3 cup red hot chili powder
1/3 cup red hot chili flakes
¼ cup red chili treads
2/3 cup julienned garlic
1/3 cup julienned ginger
4 scallions, cut into 1 ½ in (4cm) long strips
½ cup Korean watercress (minari)
½ cup sliced Chinese chives
2 medium-sized carrots, julienned
4 chestnuts, boiled, peeled and julienned

HOW TO MAKE:
1. Cut 3 of the radishes in half lengthwise (reserve one for the stuffing). Make 3-4 deep notches lengthwise on the rounded sides of each radish half.
2. To make the brine, dissolve 6oz (170g) salt in the water. Soak the radish halves in the brine for about 14-16 hours or overnight. Cover the container with a saucer to completely immerse the radish. Drain and rinse under cold water. Drain again.
3. To make the stuffing, finely julienne the remaining radishes. Put the porridge, fish sauce, chili powder and flakes, chili threads, garlic, and ginger in a bowl and mix together. Add the julienned radish, scallions, minari, chives, carrots, chestnuts, and gently toss all the ingredients together.
4. Insert about 1 tablespoon stuffing into each slit in the radishes. Place the radishes on their side in the container.

5. Rinse out the mixing bowl with ½ cup water and the remaining salt, pour over. Cover tightly and ferment for 3-4 weeks in the crisper section of the refrigerator.
6. To serve, cut each radish half into cubes or rectangles so that each piece will contain one stuffed notch.

Note: In the past, this kimchee was prepared in the coastal areas where pine nuts, dates, and chestnusts were uncommon. In their place, fishermen used cod or Pollack chunks, which were easily available and cheap. Sometimes a whole fish fillet was fermented between 2 stuffed radish halves. The fish slabs were served separately from the radish and seasoned with sesame seeds, oil, and chopped scallions and sprinkled with red chili powder.