Savory Pickled Radish Salad (Muchim)
Delicious Soy-Pickled Radish Salad: A Perfect Winter Side Dish
I received some soy-pickled radish (jangajji) as a service a month ago when I went to buy fermented seafood, and I’ve been enjoying it mixed with a simple sauce lately. This is a fantastic side dish for the winter season, bringing a delightful mix of sweet, sour, and savory flavors to your table. It’s incredibly easy to make!
Main Ingredients
- Soy-pickled radish (Mujangajji) 300g
- Green onion 1/3 stalk (white part mainly)
Salad Dressing
- Gochugaru (Korean chili flakes) 1 Tbsp (adjust for desired spiciness)
- Maesilcheong (Plum extract) 1 Tbsp (adds sweetness and umami)
- Oligodang (Corn syrup or rice syrup) 1 Tbsp (for gloss and mild sweetness)
- Sesame oil 1 Tbsp (for nutty aroma)
- Toasted sesame seeds 1 Tbsp (for garnish and nutty flavor)
- Gochugaru (Korean chili flakes) 1 Tbsp (adjust for desired spiciness)
- Maesilcheong (Plum extract) 1 Tbsp (adds sweetness and umami)
- Oligodang (Corn syrup or rice syrup) 1 Tbsp (for gloss and mild sweetness)
- Sesame oil 1 Tbsp (for nutty aroma)
- Toasted sesame seeds 1 Tbsp (for garnish and nutty flavor)
Cooking Instructions
Step 1
First, prepare your soy-pickled radish. Slice it into bite-sized pieces, about 0.5cm thick. Avoid slicing them too thinly, as this can affect the texture; a moderate thickness is key.
Step 2
Next, julienne the sliced pickled radish into thin strips, approximately 0.3cm wide. This size ensures the dressing coats the radish evenly, enhancing its flavor.
Step 3
In a bowl, combine all the salad dressing ingredients: gochugaru, maesilcheong, oligodang, sesame oil, and toasted sesame seeds. Mix them thoroughly until you have a well-blended dressing. Making the dressing ahead allows the flavors to meld beautifully.
Step 4
Add the julienned pickled radish to the bowl with the prepared dressing. If you’re using green onion, finely chop it and add it now for a fresh aromatic touch.
Step 5
Gently toss the pickled radish with the dressing using your hands or a spoon until everything is evenly coated. Be careful not to overmix, as this can break down the radish. Let it sit for about 5 minutes for the flavors to fully develop before serving. Enjoy your delicious side dish!
