Delicious Pickled Radish (Muchanjji) – Traditional Method
Delicious Pickled Radish (Muchanjji) – Traditional Method
Surprisingly Easy Recipe for Winter Delicacy: Muchanjji!
Hello, this is Gureumdalbit. Muchanjji, also known as ‘salted radish,’ is made from radishes leftover from the winter kimchi-making season, preserved in salt. It’s a traditional Korean delicacy that’s less commonly seen nowadays. In spring, you can desalt it by soaking it in cold water, then shred and season it for side dishes or enjoy it in a refreshing cold soup. During times when side dishes were scarce, muchanjji served as an essential staple. The method for making muchanjji is quite simple, and its charm lies in its ability to be enjoyed throughout the summer once prepared. Let me share with you how to make delicious muchanjji at home.
Ingredients- 2 Korean radishes (Mu)
- 70g chili seeds (approx. 2 cups)
- Coarse sea salt (for pickling and brine)
- 2 Tbsp vinegar
Cooking Instructions
Step 1
Select the radishes for making muchanjji. Many people opt for radishes used for Dongchimi (water radish kimchi), but I’ve chosen regular radishes that were on sale at the supermarket. For muchanjji, it’s best to use firm and fresh radishes. Since they are large, two should be sufficient to make a good batch.
Step 2
Thoroughly wash the radishes under running water, ensuring all dirt and impurities are removed. Trim the stem ends lightly with a knife for a clean finish. Do not peel the radishes. While the radishes are still wet, roll them evenly in coarse sea salt. While some methods involve cutting the radish into pieces, I find that pickling the whole radish yields a better flavor, so I use this approach.
Step 3
Place the salt-coated radishes into a large kimchi-making plastic bag and seal it tightly. Let them pickle in a cool place for two days. The traditional method involves placing the salted radishes in an earthenware pot (hangari), covering them with more coarse salt, and weighing them down with a heavy stone. Muchanjji is uniquely pickled using only salt, without adding any water, relying on osmosis. After two days, the radishes will release water. We will then prepare a brine to submerge the radishes. The ratio for the brine can vary slightly by recipe. For this recipe, I prepared 500ml of water six times (totaling approximately 3 liters) and dissolved 6 cups of coarse sea salt (measured by paper cup) into it. (Approximately 1.8L of brine was made).
Step 4
Pour the prepared brine over the radishes that have been pickling for two days, ensuring they are fully submerged. Add 70g of chili seeds (approximately 2 cups). Chili seeds act as a natural preservative, preventing mold growth and helping to impart a beautiful color to the muchanjji.
Step 5
Finally, add 2 tablespoons of vinegar. Vinegar plays a crucial role in preventing ‘golmaji’ (a white film that can form on the surface of brine). Don’t forget this step! Taste the brine; if it’s slightly salty, your muchanjji-making process is nearly complete. The traditional method involved pickling in coarse salt without water for two days in an earthenware pot, then adding brine, chili seeds, and vinegar, covering with rice straw, and weighing it down with a heavy stone for fermentation. Store the finished muchanjji in the refrigerator to enjoy its delicious taste for a long time.
