Quick & Easy Pickled Radish Salad (Danmuji Muchim)
Super Simple Side Dish in Under 5 Minutes! Pickled Radish Salad!
I had leftover pickled radish from ordering Jjajangmyeon, so I decided to make a simple salad with it. This is a perfect way to use up those extra ingredients!
Main Ingredients
- Pickled Radish (Danmuji) – 15 strips
Seasoning
- Gochugaru (Korean chili flakes) – 1 Tbsp
- Toasted Sesame Seeds – 1/2 Tbsp
- Vinegar – 2/3 Tbsp
- Oligodang (corn syrup) – 1/2 Tbsp
- Perilla Oil (or sesame oil) – 1 Tbsp
- Gochugaru (Korean chili flakes) – 1 Tbsp
- Toasted Sesame Seeds – 1/2 Tbsp
- Vinegar – 2/3 Tbsp
- Oligodang (corn syrup) – 1/2 Tbsp
- Perilla Oil (or sesame oil) – 1 Tbsp
Cooking Instructions
Step 1
First, prepare 15 strips of pickled radish (Danmuji). This is a great way to use up any leftover Danmuji from ordering Korean-Chinese dishes like Jjajangmyeon.
Step 2
Cut the pickled radish into bite-sized pieces. Cutting them in half lengthwise works well for mixing and eating. Avoid cutting them too thinly, as this can affect the texture. Aim for a comfortable, medium thickness.
Step 3
Now it’s time to season. In a bowl, combine 1 Tbsp of Gochugaru, 1 Tbsp of perilla oil (you can substitute with sesame oil), 2/3 Tbsp of vinegar, 1/2 Tbsp of toasted sesame seeds, and 1/2 Tbsp of Oligodang. Taste and adjust the seasoning if needed, considering the inherent saltiness and sourness of the pickled radish.
Step 4
Add the prepared seasoning to the pickled radish and mix thoroughly. Gently toss to ensure the seasoning is evenly distributed. Once mixed, transfer to a container or serving dish. It’s ready to serve! For an extra touch, sprinkle a few more sesame seeds on top for added visual appeal and nutty flavor. If you have green onions or leeks, finely chopping them and adding them to the mix will enhance the freshness and overall flavor.
