Crunchy and Refreshing Pickled Radish Salad (Mujjanji Muchim)
Crunchy and Refreshing Pickled Radish Salad (Mujjanji Muchim)
A Delicious Side Dish for When You Have No Appetite: Crunchy Pickled Radish Salad
This pickled radish salad (Mujjanji Muchim) is a special side dish my mom always gives me when I visit her around this time of year. After making kimchi last fall, we salt and pickle the leftover radishes with chili seeds. In spring, we can take them out one by one to enjoy as a delicious pickled radish cold soup or salad. This preserved radish dish, enjoyed after two seasons, is a fantastic dish that revitalizes your appetite when it’s lacking. It’s truly a lifesaver dish!
Ingredients- 1 pickled radish (Mujjanji)
- 1 Tbsp red chili flakes
- 2 Tbsp plum extract
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
- A little chopped green onion (optional)
- 1 Korean green chili pepper (optional)
Cooking Instructions
Step 1
First, prepare one piece of well-preserved pickled radish (Mujjanji). Finely shred the pickled radish into thin strips. The thinner the shreds, the better the seasoning will be absorbed, and the softer the texture will be, making it even more delicious.
Step 2
Rinse the shredded pickled radish in cold water to remove excess saltiness. It’s best to soak it in cold water for about 30 minutes. Adjust the soaking time depending on how salty your pickled radish is. If it’s very salty, soak it for a longer period.
Step 3
Squeeze out the water thoroughly from the soaked pickled radish strips and place them in a bowl. Squeezing out the water well is important so that the seasoning doesn’t become diluted and the flavors meld nicely.
Step 4
Now it’s time to season. Add 1 Tbsp of red chili flakes, 2 Tbsp of plum extract, 1/2 Tbsp of minced garlic, and 1/2 Tbsp of sesame seeds to the bowl with the pickled radish. Gently mix everything together until well combined. Ensure the seasonings are evenly distributed throughout the radish.
Step 5
Finally, drizzle in 1 Tbsp of sesame oil for aroma. If desired, add a little chopped green onion and one deseeded and minced Korean green chili pepper, then toss lightly one more time. The green onion and chili pepper add a spicy and crunchy texture, but you can omit them if you prefer the pure flavor of the pickled radish or if children will be eating it. Enjoy your delicious pickled radish salad immediately, or chill it in the refrigerator for a while for an even more refreshing taste.
