It seems that, 99% of the time, when Koreans use chonggakmu 총각무 to make kimchi, it’s the red peppery kind. I only very occasionally see recipes where you use chonggakmu to make dongchimi e.g. here [https://www.smlounge.co.kr/essen/article/30885](https://www.smlounge.co.kr/essen/article/30885)
Why is that? Is the flavour of chonggak too strong for white kimchi?
by Lipno
1 Comment
I’ve had mul kimchi with those radishes.