Chewy and Delicious Seasoned Pickled Radish Recipe
A Quick and Easy Side Dish for Singles: Chewy Seasoned Pickled Radish, Perfect for a Week’s Worth of Banchan
Pickled radish (danmuji) is tasty on its own, but when seasoned and tossed, it becomes an irresistible rice thief! Its delightful crunchy texture and sweet-and-sour flavor make it a perfect, simple side dish. Enjoy this recipe, which is so easy that even those living alone can whip it up quickly.
Main Ingredients- 500g pickled radish (danmuji) (Chewy, turmeric-dyed danmuji recommended)
- A small amount of green onion (chopped finely)
Seasoning Ingredients (using Korean soup spoon as a standard)- 1.5 Tbsp minced garlic
- 2 Tbsp sesame oil
- 2 Tbsp vinegar
- 2 Tbsp red chili flakes (gochugaru)
- A sprinkle of sesame seeds
- 1.5 Tbsp minced garlic
- 2 Tbsp sesame oil
- 2 Tbsp vinegar
- 2 Tbsp red chili flakes (gochugaru)
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
First, to remove any additives, lightly rinse the pickled radish under running water. Alternatively, you can place the danmuji in a bowl and soak it in water for about 5 minutes before draining. This helps to make it even cleaner. Squeeze out as much water as possible; this is a crucial tip for achieving a perfectly chewy texture.
Step 2
Add the finely chopped green onion and all the seasoning ingredients to the prepared pickled radish. Mix in 1.5 Tbsp minced garlic, 2 Tbsp gochugaru, and 2 Tbsp vinegar for a sweet and sour kick. Gently toss with your hands to ensure the seasonings are evenly distributed throughout the danmuji. Continue to mix well so the seasonings are well-absorbed.
Step 3
Finally, add 2 Tbsp of sesame oil for rich flavor and a sprinkle of sesame seeds for a nutty aroma. Toss gently one more time to combine. Your delicious seasoned pickled radish is now ready! Serve it immediately. Leftovers can be stored in an airtight container in the refrigerator and enjoyed for up to a week.
