Savory and Sweet Pickled Radish Salad (Danmuji Muchim)
Simple Recipe for Making Danmuji Muchim with Leftover Pickled Radishes
We often order delivery food or use pickled radishes (danmuji) as an ingredient in various home-cooked meals, which sometimes leaves us with a few leftover pieces. So, I decided to make a danmuji muchim! This simple side dish is perfect for using up those odds and ends and adds a refreshing, tangy flavor to your meal.
Ingredients
- Pickled radishes (danmuji) 3 handfuls (approx. 150g)
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Sesame oil 1 Tbsp
- Minced green onion 1.5 Tbsp
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the pickled radishes. Place the danmuji in a bowl and rinse gently under cold water about 2 times. Rinsing slightly reduces the saltiness and sourness, making it even more delicious. After rinsing, drain the water thoroughly using a colander.
Step 2
Once drained, cut the pickled radishes into bite-sized pieces. Cutting them into manageable lengths, not too long, ensures the seasoning coats them evenly and makes them easy to eat. You can slice them about 0.5 cm thick or a bit longer, according to your preference.
Step 3
Add the cut danmuji to a bowl and mix in the seasoning ingredients. Add 1/2 Tbsp of gochugaru for a touch of spiciness, 1 Tbsp of sesame oil for a rich flavor, and 1.5 Tbsp of minced green onion for a fragrant aroma.
Step 4
Finally, sprinkle some sesame seeds on top. Sesame seeds add a wonderful nutty flavor to this dish. Gently toss everything together with your hands or chopsticks until well combined. Your delicious danmuji muchim is ready! It’s great to eat right away, or you can chill it in the refrigerator for a bit for an even more refreshing taste.
