Crispy Pickled Radish Salad (Danmuji Muchim)
Super Simple and Delicious Pickled Radish Salad
Do you prefer pickled radishes (danmuji) over the white radish pickles served with fried chicken? While tasty on their own, a simple seasoning makes danmuji even more delightful. This quick and easy salad is a fantastic side dish for rice, or a refreshing accompaniment to noodle dishes and stews.
Main Ingredients- 1 pack (approx. 200-250g) sliced pickled radish (danmuji)
- 2 stalks scallions (green onions)
Seasoning- 1 tsp minced garlic
- 2 tsp sesame oil
- 2 tsp red pepper flakes (gochugaru)
- 1 tsp toasted sesame seeds
- 1 tsp vinegar (adjust to taste, depending on radish sweetness/sourness)
- 1 tsp minced garlic
- 2 tsp sesame oil
- 2 tsp red pepper flakes (gochugaru)
- 1 tsp toasted sesame seeds
- 1 tsp vinegar (adjust to taste, depending on radish sweetness/sourness)
Cooking Instructions
Step 1
First, prepare one pack of pickled radish (danmuji). Using pre-sliced varieties readily available in stores will significantly speed up your cooking process.
Step 2
Rinse the sliced pickled radish lightly under cold running water to gently remove some of the saltiness and sourness. Then, drain it thoroughly in a sieve, squeezing out excess water. This step helps maintain a clean taste and a crisp texture.
Step 3
Now, let’s prepare the seasoning. In a bowl, combine 1 tsp of minced garlic, 2 tsp of red pepper flakes, and 2 tsp of sesame oil. Finely chop about 2 stalks of scallions and set them aside. (If you don’t have scallions, the white part of a regular green onion can also be used.)
Step 4
Add the well-drained pickled radish to the bowl containing the prepared seasonings. Ensure it’s ready to be mixed.
Step 5
Feel free to substitute scallions with regular green onions if preferred. Thinly slicing and adding the white part of a green onion will enhance the aroma.
Step 6
Using your hands or a spatula, gently toss the pickled radish with the seasonings until everything is evenly coated. Be careful not to overmix, as this can make the radish mushy. A light, gentle toss is best for preserving the crispness.
Step 7
Since the saltiness and sourness of pickled radish can vary, taste a small piece. If it needs more tang, add 1 tsp of vinegar to balance the flavors and achieve a perfect sweet and sour profile. A slightly tangier version is often preferred as a rice side dish.
Step 8
Transfer the finished pickled radish salad to an airtight container and store it in the refrigerator. Keeping it chilled will enhance its crispness and flavor.
Step 9
Serve the salad on a plate. It’s delicious placed on top of warm rice, or enjoyed as a refreshing side dish with various hot pots (jjigae), or noodle dishes like bibim-guksu or bibim-myeon to complete a satisfying meal.
