Zanji Muchim (Pickled Radish Salad): A Sweet, Sour, and Salty Side Dish
#ZanjiMuchim #KoreanSideDish #PickledRadish #EasyRecipe #SavoryAndTangy #RiceCompanion
Discover a delightful alternative to kimchi with Zanji Muchim, a refreshing pickled radish salad. Unlike the crisp, cool taste of raw shredded radish (muchae), Zanji Muchim offers a uniquely savory and tangy profile that pairs perfectly with steamed rice. While not ideal for bibimbap, it shines as a standalone banchan, making simple meals feel special. Let’s dive into this easy and flavorful recipe!
Main Ingredients- 0.8kg Zanji (pickled radish), about 3/4 of a whole piece
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 4 Tbsp Vinegar
- 1 Tbsp Finely Chopped Scallions
Cooking Instructions
Step 1
Begin by preparing 0.8kg of zanji (pickled radish), using approximately 3/4 of a whole piece. The remaining 1/4 can be used to make a refreshing cold soup. For the Zanji Muchim, it’s best to use the thicker parts of the zanji for a pleasant texture.
Step 2
If your zanji is particularly salty, it’s crucial to reduce the saltiness. First, julienne the zanji into thin strips. Then, soak these strips in cold water, rinsing and changing the water 2-3 times. This process effectively draws out excess salt, leaving a balanced savory flavor. (If you prefer the intense salty taste of zanji as is, you can skip this step, but generally, diluting the saltiness makes it more palatable for most.)
Step 3
After soaking, thoroughly squeeze out as much water as possible from the julienned zanji. Use the strength of your hands to press out the water firmly. This step is essential for preventing the muchim from becoming watery and ensuring a good texture.
Step 4
Now it’s time to season the zanji. To the squeezed zanji strips, add gochugaru (Korean chili flakes), minced garlic, chopped scallions, and vinegar. It’s important to omit sesame oil at this stage, as it can dilute the distinctive salty and sour flavors of Zanji Muchim. The charm of this dish lies in its savory base complemented by a refreshing tanginess. The gochugaru is mainly for color, and you can omit it if you prefer a milder flavor or cannot tolerate spicy food.
Step 5
Gently mix all the ingredients together with your hands. Ensure the gochugaru is evenly distributed throughout the zanji strips. The salad is perfectly made when it has a balanced sweet, sour, and salty taste. If it seems too sour, add a little more vinegar. If you feel it’s too bland after squeezing out water, resist the urge to add seasoning immediately. Sometimes, a little more moisture will release from the zanji itself, naturally adjusting the taste. If it’s still too mild, consider adding a tiny amount of soup soy sauce or fish sauce instead of regular salt for seasoning.
Step 6
Your vibrant, chili-coated Zanji Muchim is ready! Store it in an airtight container in the kimchi refrigerator or a regular refrigerator, and it will stay delicious for over a month. Important tip: To maintain hygiene and prevent spoilage, always use a separate serving spoon or utensil to transfer the muchim to a small dish before eating. Avoid eating directly from the main storage container, as contact with air and saliva can accelerate spoilage.
