Crispy Pickled Radish Salad (Mujjangaji Muchim)
Savory Soy-Pickled Radish Salad for Lunchboxes & Easy Dorm/Studio Cooking
Let’s make a delicious and crunchy pickled radish salad that’s perfect as a side dish. It’s a simple yet satisfying recipe.
Main Ingredients- Soy-pickled radish (Mujjangaji) 1/2 piece
- Cheongyang chili peppers 2
Cooking Instructions
Step 1
Today, we’re going to make a crispy soy-pickled radish salad (Mujjangaji Muchim) that’s fantastic as a side dish for meals or packed lunches. It’s surprisingly easy!
Step 2
First, prepare your soy-pickled radish. Thinly slice it into julienne strips using a knife. The amount of saltiness in your pickled radish will determine the next step. If it’s not too salty, you can simply drain off any excess liquid and toss it with the seasoning. However, if it’s quite salty, soak the julienned radish in cold water for about 5-10 minutes to draw out some of the salt. Then, squeeze out all the moisture firmly with your hands. This ensures the seasoning adheres well and enhances the flavor.
Step 3
Finely chop the 2 Cheongyang chili peppers. Place the julienned radish and chopped chili peppers into a bowl. Add 1 Tbsp of gochugaru, 1 Tbsp of oligodang, and a pinch of sesame seeds. Gently mix and toss everything together with your hands until the seasoning is evenly distributed. The oligodang adds a touch of sweetness, balancing the saltiness and making it even more delicious.
Step 4
And there you have it – a delicious pickled radish salad! Its crisp texture and savory-sweet flavor are wonderful. It pairs excellently with noodles or ramen, and is also a great accompaniment to plain rice. Make sure to try this simple yet satisfying side dish!
