Seonkyoung Longest's Dongchimi

Name: Seonkyoung Longest's Dongchimi
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 900g radish; 5 tbsp sea salt for kimchi (2 tbsp for salting, 3 tbsp for broth); 10 cups kelp water (10 cups water + 2 pieces kelp); 30g ginger; 8–10 cloves garlic; 1/2 onion; 1/2 Korean pear; 2–3 scallions; 3–5 aged chili peppers; 1/2 cup maesil extract

A vegan dongchimi made clean and refreshing with kelp water and an aromatic vegetable pack, without starch paste or fish sauce.

30 min Difficulty Easy side dish

Main ingredients

radish sea salt kelp ginger garlic onion Korean pear scallions aged chili peppers maesil extract

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radish sea salt kelp ginger garlic onion Korean pear scallions aged chili peppers maesil extract

This Man's Cook Summer Dongchimi

A refreshing summer dongchimi with floating ice cubes, ready in just two days using a secret broth bag—no need to salt radish or boil glutinous rice paste.

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An ultra-speedy dongchimi-guksu made by instantly pickling thinly sliced radish for 10 minutes and finishing it right away with ice water and vinegar.

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Detailed recipe

Quick recipe

Cooking tips

Placing aromatics like garlic and ginger in a steeping bag keeps the broth clear and free of residue.
Adding aged chili peppers imparts a subtle spiciness and pungent flavor, making the broth more complex.
After confirming the bubbling fermentation at room temperature, refrigerate to preserve the refreshing carbonated sensation.

Recommended for

Those who want to easily make refreshing dongchimi at home to use as broth for noodles or naengmyeon.
Those who prefer a clean, crisp, Gaeseong-style radish water kimchi without fish sauce or glutinous rice paste.

Yoon Yi-ryeon's Red Mustard Dongchimi

A refreshing and clean dongchimi made with red mustard greens and radish. The broth is deepened by blending pear and radish, while dried chili peppers and jujubes add a subtle sweetness and color.

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Aha Bujang's aged dongchimiguksu

A specialty noodle dish that recreates the refreshing, sweet, and sour taste of dongchimi broth in just 24 hours using clear lemon-lime soda and lemon.

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