Pickled Radish (Mu Muchim)
Super Simple and Refreshing Pickled Radish
This recipe for refreshing pickled radish is perfect for adding a burst of flavor to any meal, especially when you crave something light and tangy. Its crisp texture and clean taste help cleanse the palate, making it an excellent accompaniment to rich, fatty foods like grilled meats or fried dishes. It’s incredibly easy to make and can be prepared in advance, serving as a versatile side dish that complements a wide range of cuisines. Enjoy this delightful condiment that’s sure to awaken your taste buds!
Main Ingredients
- 500g daikon radish (about 1/4 large radish)
- 4 Cheongyang chili peppers (or other spicy green chilies)
- 2 red chili peppers
Seasoning Ingredients
- 3 Tbsp granulated sugar
- 1 Tbsp fine sea salt
- 6 Tbsp vinegar (rice vinegar or apple cider vinegar recommended)
- 3 Tbsp granulated sugar
- 1 Tbsp fine sea salt
- 6 Tbsp vinegar (rice vinegar or apple cider vinegar recommended)
Cooking Instructions
Step 1
First, thoroughly wash and peel the 500g of daikon radish. Then, slice it into long, flat pieces. Aim for a thickness that’s not too substantial, as this allows the seasoning to penetrate well and ensures a pleasant texture.
Step 2
Wash the 2 red chili peppers, remove their stems, and slice them into rounds. These will add a beautiful pop of color to your pickled radish.
Step 3
Wash the 4 Cheongyang chili peppers, also removing their stems. If you enjoy a spicier kick, leave the seeds in. For a milder flavor, you can remove the seeds before slicing them into rounds.
Step 4
In a large bowl, combine the sliced radish, Cheongyang chilies, and red chilies. Add the 3 tablespoons of sugar, 1 tablespoon of salt, and 6 tablespoons of vinegar. Gently mix everything together with your hands, massaging the ingredients. As the sugar and salt dissolve, the radish will release its juices, creating a flavorful liquid.
Step 5
The pickled radish is ready to eat now, but it tastes even better when chilled. Transfer the mixture to a clean, sterilized jar with a tight-fitting lid. Refrigerate for at least half a day to allow the flavors to meld and deepen. While enjoyable immediately, the texture and taste will significantly improve with a bit of chilling time.
Step 6
If you’re short on time, even half a day of chilling will yield a delicious result. The crisp radish and the perfect balance of sweet and tangy flavors are ideal for cutting through the richness of any meal.
