Crispy and Delicious Pickled Radish (Moo Jangajji)
Crispy and Delicious Pickled Radish (Moo Jangajji)
Easy and Simple Pickled Radish Recipe! Learn how to make it and various ways to season and enjoy it.
Radishes harvested during the kimchi-making season are firm and sweet, making them perfect for pickling and storing. Pickled radish is a nutritious and cost-effective side dish. While there are many ways to pickle radish, today I’m introducing a simple and versatile method. (YouTube Video: https://youtu.be/qFI0ABt_8k0)
Pickling Ingredients- 3.5kg Radish
- 1 cup Coarse Sea Salt (use a standard Korean measuring cup)
- 500ml Corn Syrup (Mulyeot)
Seasoning Ingredients for Serving- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Vinegar
- 1-2 Tbsp Sesame Oil (to taste)
- 1.5 Tbsp Toasted Sesame Seeds (Kkaesogeum)
- A little Green Onion (finely chopped)
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Vinegar
- 1-2 Tbsp Sesame Oil (to taste)
- 1.5 Tbsp Toasted Sesame Seeds (Kkaesogeum)
- A little Green Onion (finely chopped)
Cooking Instructions
Step 1
First, wash the radishes thoroughly under running water. Since we’ll be using them with the peel on, make sure to scrub away any dirt or debris. Then, pat them completely dry with paper towels. Excess moisture can cause the pickles to spoil, so ensure they are thoroughly dried.
Step 2
If the radishes are large, cut them in half; smaller ones can be left whole. Cutting them into smaller pieces will speed up the pickling process. Arrange the prepared radish pieces snugly in a container for pickling. Sprinkle 1 cup of coarse sea salt evenly over the radish. Using coarse sea salt helps draw out moisture effectively.
Step 3
Next, pour 500ml of corn syrup evenly over the radish. Corn syrup adds sweetness and aids in the preservation process. You can use sugar, but it results in a much stronger sweetness, so corn syrup offers better control.
Step 4
To ensure the radish is well-pickled, press down on it with a heavy object. Cover the container or use a heavy plate or weight to press down from the top. Let it pickle in a cool place for one to two days. During this time, the radish will release a lot of its moisture and become tender.
Step 5
This is the state after pickling for about a day and a half. As you can see, a significant amount of liquid has been released, creating a moist environment, and the radish itself is no longer sticky but moist. Instead of eating it immediately, transfer the pickled radish to a container, add enough of its own brine to cover it, and store it in the refrigerator. You can then take out small portions as needed and season them to your liking.
Step 6
Be mindful not to use too much corn syrup when pickling, as excessive use can lead to too much moisture loss, causing the radish to become shriveled and tough. If you prefer a chewier texture similar to dried radish (myeolchi), slice the radish a bit thinner before pickling.
Step 7
Now, let’s season the pickled radish! Take a desired amount from the refrigerator. If the saltiness is too strong, lightly rinse it under running water. Then, cut the pickled radish into bite-sized pieces. Cutting them into quarters is a common practice. Adjust the saltiness by rinsing if it’s too intense.
Step 8
In a bowl, combine all the seasoning ingredients: gochugaru, gochujang, minced garlic, vinegar, sesame oil, toasted sesame seeds, and chopped green onions. Gently mix and massage the ingredients into the pickled radish with your hands until well combined. Be careful not to over-mix, as this can break down the radish pieces.
Step 9
This deliciously seasoned pickled radish is not only a great side dish for rice but also a hit with kids when added to fried rice or rice balls, giving them a sushi-like flavor. The firm, chewy texture combined with the sweet and sour taste makes it a versatile addition to any meal. Enjoy!
