Crispy Pickled Radish Salad (Mujjanchi Muchim)
How to Make a Refreshing and Delicious Pickled Radish Salad
This pickled radish salad, made from radishes stored in the kimchi refrigerator, is a delightful side dish perfect for when you need something quick and tasty. It’s a unique and special banchan that’s a favorite in our home, offering a fantastic balance of textures and flavors.
Main Ingredients- 1 large pickled radish (mujjanchi)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp maesilcheong (Korean plum extract)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- A small amount of green onion (chopped)
Cooking Instructions
Step 1
Hello everyone! Today, I’ll be sharing a recipe for ‘Mujjanchi Muchim’ (pickled radish salad), a convenient side dish you can make anytime from radishes you have stored. It’s truly one of the best banchan.
Step 2
First, rinse the pickled radish under running water. Then, slice it into bite-sized julienne strips. You can adjust the thickness to your preference, but if they’re too thin, they might lose their satisfying crunch.
Step 3
It’s crucial to remove the saltiness from the pickled radish. We’ll soak it in cold water and repeat the process of changing the water several times to draw out the salt. Soaking it for about an hour, changing the water periodically, works well.
Step 4
After soaking, take out the pickled radish and gently knead it with your hands to rinse away any remaining salt. It’s important to taste a small piece intermittently to check if the saltiness has been reduced to your liking. If it becomes too bland, you might need to add a little seasoning, but a slight salty undertone is desirable for flavor.
Step 5
It’s essential to remove as much water as possible from the desalted pickled radish. Wrap it in a clean cloth or gauze and squeeze firmly, or place it in a sieve to drain for a while. Excess moisture will dilute the seasoning and affect the taste.
Step 6
Now it’s time to season. To the squeezed pickled radish, add the gochugaru, chopped green onion, toasted sesame seeds, sesame oil, and maesilcheong. (If you enjoy minced garlic, you can add about 1/2 teaspoon at this stage.)
Step 7
Gently mix everything together with your hands, ensuring the seasoning is evenly distributed. Adjust the amount of gochugaru to achieve your desired color and level of spiciness. Thoroughly mixing is key to letting the flavors meld.
Step 8
Finally, sprinkle a generous amount of toasted sesame seeds on top for a beautiful finish. Transfer the salad to a nice serving dish, and your delicious Mujjanchi Muchim is ready!
Step 9
And there you have it – a perfectly made Mujjanchi Muchim! The delightful crunch combined with the sweet, sour, and savory flavors makes it an addictive side dish that will have you finishing your rice in no time. Enjoy your meal!
