Savory and Tangy Seasoned Pickled Radish (Danmuji Muchim)
Super Simple 5-Minute Side Dish: Danmuji Muchim Recipe for a Delicious Treat!
Even if you’re not usually a big fan of pickled radish (danmuji), this recipe transforms it into a special side dish, far beyond its usual role in kimbap! The seasoned pickled radish I made with my mother in mind is truly a meal enhancer. Take out that danmuji from your fridge and whip this up in no time. Its mildly spicy, sweet, and tangy flavor will captivate everyone’s taste buds. Try making this incredibly easy side dish that anyone can follow!
Ingredients- 350g pickled radish (Danmuji)
- 1 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp roasted sesame seeds
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onions
Cooking Instructions
Step 1
First, prepare the pickled radish. Slice the danmuji thinly, about 0.5 cm thick. Avoid slicing them too thinly, as this can result in a mushy texture. Aim for a consistent thickness for the best bite.
Step 2
Soak the sliced pickled radish in cold water for about 10 minutes. This step helps to remove excess additives and salt, mellowing the characteristic salty and sour taste of danmuji for a cleaner flavor profile.
Step 3
After 10 minutes, drain the danmuji from the cold water. Rinse them lightly and place them in a colander to drain thoroughly. Ensuring the radish is completely dry is crucial for the seasoning to adhere well and prevent the dish from becoming watery or bland. You can pat them dry with a paper towel for extra dryness.
Step 4
Now, let’s mix everything together! In a bowl with the well-drained danmuji, add 1 Tbsp of gochugaru, 1 Tbsp of sugar, 1 Tbsp of sesame oil, 1 Tbsp of roasted sesame seeds, 1 Tbsp of minced garlic, and 2 Tbsp of chopped green onions. Gently toss everything together with your hands until the seasoning is evenly distributed. Your crunchy and delicious seasoned pickled radish is ready to be enjoyed!
