Crispy Pickled Radish in Soy Sauce (Moo Ganjang Jangajji)
Super Easy and Simple Homemade Pickled Radish in Soy Sauce – A Perfect Side Dish!
Here’s a recipe for ‘Moo Ganjang Jangajji,’ a delightful pickled radish side dish perfect for your meal table. It’s incredibly easy to make and requires minimal effort. Once fermented, this radish pickle has a wonderfully crunchy texture and can be enjoyed as is, tossed into a spicy salad, used as a flavorful ingredient in kimbap (seaweed rice rolls), or even added to fried rice for an extra kick. (For a delicious way to use your pickled radish, check out the separate recipe for ‘Moo Jangajji Muchim’: @6919949)
Main Ingredients- Radish (Moo) 2.6kg (Choose firm, fresh radishes)
- Cheongyang Peppers 12 pcs (Adjust quantity to your spice preference)
- Ginger 1 bulb (approx. 30g, peeled)
Pickling Brine- Coarse Sea Salt 1/2 cup (Use thick, natural sea salt)
- Soy Sauce 4 cups (Regular soy sauce is fine)
- Sugar 2 cups (White or brown sugar)
- Soju (Rice Wine) 2 cups (Helps remove odor and prolong preservation)
- Mirin (Sweet Rice Wine) 2 cups
- Vinegar 2 cups (Apple cider vinegar or brown rice vinegar recommended)
- Coarse Sea Salt 1/2 cup (Use thick, natural sea salt)
- Soy Sauce 4 cups (Regular soy sauce is fine)
- Sugar 2 cups (White or brown sugar)
- Soju (Rice Wine) 2 cups (Helps remove odor and prolong preservation)
- Mirin (Sweet Rice Wine) 2 cups
- Vinegar 2 cups (Apple cider vinegar or brown rice vinegar recommended)
Cooking Instructions
Step 1
Wash the radishes thoroughly under running water without peeling them. Keeping the skin on enhances the texture! Cut the washed radishes into 2-3 large pieces, then slice them lengthwise into pieces about 5-7cm long and 1-1.5cm thick. Avoid slicing them too thinly, as they might become mushy, or too thickly, as they won’t absorb the flavors well. Aim for bite-sized pieces.
Step 2
Remove the stems from the Cheongyang peppers and slice them in half lengthwise. Peel the ginger and slice it thinly into coin shapes (rounds).
Step 3
In a large bowl, combine the soy sauce, sugar, soju, mirin, and vinegar. Stir well until the sugar is completely dissolved. Ensure all the sugar crystals are melted for a smooth brine.
Step 4
Sterilize your glass jars or plastic containers. Pack the sliced radishes snugly into the sterilized container. Pour the prepared pickling brine over the radishes, ensuring they are fully submerged. Leave the container uncovered at room temperature for about half a day (approximately 12 hours) to allow the radishes to start pickling and releasing some moisture.
Step 5
After half a day, you’ll notice that the radishes have released water, and the brine should now be covering them. At this point, add the halved Cheongyang peppers and the sliced ginger on top of the radishes.
Step 6
Place a heavy plate or a food weight on top of the radishes, peppers, and ginger to ensure everything stays submerged in the brine. Cover the container tightly and refrigerate. Let it ferment for at least 1 week before enjoying. For a deeper, richer flavor, allow it to ferment for 2-3 weeks.
