Savory Fermented Radish Pickle Salad (Doenjang Mujangajji Muchim)
A Classic Korean Side Dish: Doenjang Mujangajji Salad
This is a traditional Korean pickle made from fall kimchi radishes, dried until firm and then preserved in soybean paste (doenjang). It’s a staple enjoyed during the summer when appetites wane. An old Korean saying goes, ‘Eating plenty of radish brings no stomach ailments,’ owing to its rich amylase content, an enzyme that aids digestion. This recipe revives your taste buds with its unique flavor!
Main Ingredients
- 250g Doenjang-preserved radish pickles
- 50g Green onions
- 3 Cheongyang chili peppers
Seasoning
- 1 tsp Minced garlic
- 2 tbsp Gochugaru (Korean chili powder)
- 2 tbsp Oligodang (corn syrup)
- 1 tbsp Sesame oil
- 1 tbsp Toasted sesame seeds
- 1 tsp Minced garlic
- 2 tbsp Gochugaru (Korean chili powder)
- 2 tbsp Oligodang (corn syrup)
- 1 tbsp Sesame oil
- 1 tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, cut the doenjang-preserved radish pickles into bite-sized pieces. It’s best to cut them into appropriate sizes so the seasoning can penetrate well; overly large pieces may not absorb flavor evenly.
Step 2
Soak the cut radish pickles in cold water for about 10 minutes. This step helps to reduce the saltiness of the pickles, ensuring the salad has just the right amount of seasoning.
Step 3
Wash the green onions thoroughly and then mince them finely. The fresh aroma of the green onions will complement the radish pickles, enhancing the overall flavor.
Step 4
Finely mince the Cheongyang chili peppers as well. If you prefer a spicier taste, you can mince them with their seeds; for a milder flavor, remove the seeds before mincing.
Step 5
After soaking for 10 minutes, drain the radish pickles using a sieve, squeezing out any excess water. It’s crucial to squeeze out the water thoroughly, as any remaining moisture could dilute the seasoning or prevent it from mixing properly.
Step 6
In a large bowl, combine the squeezed radish pickles, minced green onions, minced garlic, and minced Cheongyang chili peppers. Add the gochugaru, oligodang, sesame oil, and toasted sesame seeds. Gently mix everything together with your hands until well combined. This creates a delicious doenjang mujangajji muchim. Taste and adjust the sweetness with oligodang or add more sesame oil if desired.
