Main ingredients 🥩
radishNew Sugarpearonionmustard greensgingergreen chilired chiligarlicscallion
Okjubu's Quick Dongchimi
A simple, refreshing dongchimi with deep broth, ready in just two hours.
🙋 Recommended for
- ⭐ Those who find the long fermentation and complex process of traditional dongchimi overwhelming
- ⭐ Anyone needing a refreshing, tangy soup to complement rich meat dishes or clear a heavy feeling in the stomach
Ingredients needed 🛒6 servings
- radish 1 large
- coarse salt as needed
- New Sugar 1 small spoon
- pear 1 large
- onion 1 large
- water (purified) 2L
- mustard greens a handful
- ginger 1 piece
- garlic 5 cloves
- green chili 1
- red chili 1
- scallion a little
Recipe 🍳
- Wash the radish thoroughly and cut it into long, finger-sized sticks.
- Sprinkle coarse salt and 1 small spoon of New Sugar over the radish, mix well, and let it brine for 2 hours.
- Place the pear and onion in a blender, add a little water, blend until smooth, then strain through a fine mesh sieve or cheesecloth to extract only the clear juice.
- After 2 hours of brining, add chopped mustard greens, sliced ginger and garlic, thinly sliced green and red chilies, and scallions to the radish.
- Pour in 2L of purified water and the previously extracted pear and onion juices, mix well, then adjust seasoning with salt to taste.
- Let sit at room temperature for one to two days until a tangy flavor develops, then refrigerate to serve chilled.
- Cut radish into long strips and brine with salt and New Sugar for 2 hours.
- Blend pear and onion, strain to get clear juice.
- Add mustard greens, garlic, ginger, chilies, and scallions to the brined radish.
- Mix in 2L of purified water and pear-onion juice, then adjust salt to taste.
- Let sit at room temperature for 1–2 days, then refrigerate for a cool, refreshing serving.
Cooking tips 💡
- To keep the broth clear and clean, strain the blended pear and onion thoroughly—use only the juice, not any solids.
- Avoid adding too much salt at first; gradually adjust the seasoning while tasting to reduce the risk of over-salting.
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