Spicy Pickled Radish Salad (Danmuji Muchim)
Easy Side Dish: Quick and Delicious Danmuji Muchim!
A simple yet satisfying banchan (side dish) made with pickled radishes (danmuji). This recipe is incredibly easy and quick, perfect for busy days. It offers a delightful sweet and sour flavor with a satisfying crunch, making it a fantastic accompaniment to any meal. Follow these detailed steps for a perfect result!
Main Ingredients
- Pickled Radish (Danmuji) 220g
- Green Onion, a small amount (about 5cm length)
Seasoning
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds, a pinch (for garnish)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds, a pinch (for garnish)
Cooking Instructions
Step 1
First, prepare the pickled radish (danmuji), about 220g. This is typically one standard package you find at the grocery store. Slice the danmuji into bite-sized pieces, about 0.5cm thick. Slicing them too thin might reduce the crunchy texture, while cutting them too thick can prevent the seasoning from penetrating well. Place all the sliced danmuji into a mixing bowl.
Step 2
Next, prepare the green onion. Finely chop about 5cm length of green onion. You can use both the white and green parts, or just the white part if you prefer. Add the chopped green onion to the bowl with the danmuji.
Step 3
Now it’s time to add the seasoning. Prepare 1 tablespoon of gochugaru (Korean chili flakes) and 1 tablespoon of sesame oil. You can add a touch of sugar if you like it sweeter, but the natural sweetness of the danmuji is often sufficient. Add all the seasoning ingredients to the bowl.
Step 4
Finally, mix all the ingredients thoroughly. You can gently toss the ingredients with your hands or use chopsticks to combine everything. It’s important to ensure the seasoning is evenly distributed throughout the danmuji and green onions. Finish by sprinkling a pinch of toasted sesame seeds on top for added nutty flavor and aroma. And there you have it – your delicious and crunchy Danmuji Muchim is ready!
