Crisp and Tangy! 5-Minute Instant Pickled Radish Salad Recipe
Discover the secret to making the beloved Korean side dish, ‘Danmuji Muchim’, in just 5 minutes! It’s the perfect quick banchan for busy mornings or lunchboxes.
In a rush? Whip up this magical Danmuji Muchim in under 5 minutes for a delicious and simple side dish. Its crunchy texture and sweet-and-sour dressing are perfect with a bowl of rice.
Main Ingredients
- 250g Pickled Radish (Danmuji) (about 2-3 thick pieces)
- 1/2 stalk Scallion (approx. 50g)
Cooking Instructions
Step 1
Before you begin cooking, gather all your ingredients. This preparation step ensures a smooth and uninterrupted cooking process.
Step 2
First, thoroughly squeeze out any excess water from the pickled radish slices. If there’s too much moisture, the dressing might become diluted. Once drained, thinly slice the pickled radish lengthwise into strips about 0.5cm thick. For the scallion, split the half stalk lengthwise, then thinly slice it crosswise into pieces about 0.3cm wide. This helps the seasoning adhere evenly for better flavor.
Step 3
In a mixing bowl, combine the julienned pickled radish and the sliced scallions. Add the seasoning ingredients: 1 tablespoon of gochugaru, 1/2 tablespoon of sugar, and 1.5 tablespoons of sesame oil for that rich, nutty aroma.
Step 4
Now, it’s time to gently mix everything together with your hands. Toss and rub the ingredients until the pickled radish is evenly coated with the seasoning and takes on a vibrant reddish hue. Be careful not to overmix, as this can make the radish mushy; a gentle touch is best.
Step 5
Finally, sprinkle in 1/2 tablespoon each of toasted sesame seeds and black sesame seeds for added texture and visual appeal. Give it a light toss to combine. Your delicious Danmuji Muchim is ready! It can be enjoyed immediately, or chilled in the refrigerator for a refreshing treat.
