Spicy Pickled Radish Salad
Quick & Easy 3-Minute Pickled Radish Salad
While pickled radishes (danmuji) are now primarily enjoyed with Jjajangmyeon, they can still be a delightful side dish on their own. This recipe breathes new life into the humble danmuji, transforming it into a vibrant, zesty salad that’s perfect for awakening your appetite. Even if you’ve only ever bought danmuji for kimbap, this method uses pre-cut or chunkier danmuji to create a delicious side dish. It’s incredibly quick to make and the resulting salad is delightfully tangy and slightly spicy, making it a fantastic accompaniment to any meal. You might find yourself eating a whole bowl of rice with just this side dish!
Main Ingredients
- 1 cup sliced pickled radish (danmuji) (if using whole, slice into bite-sized pieces)
Cooking Instructions
Step 1
First, prepare the pickled radish. If you’re using whole pickled radish, slice it into bite-sized pieces that are easy to eat, similar to how you’d slice it for kimbap but perhaps a little thicker. If you’re using pre-sliced danmuji, you can proceed directly to the next step.
Step 2
Now it’s time to season. Place the prepared pickled radish in a bowl. Add 1 tablespoon of sesame oil for a rich, nutty aroma.
Step 3
Add 0.7 tablespoons of gochugaru (Korean chili flakes) to introduce a pleasant spiciness. If you prefer a spicier kick, feel free to increase the amount of chili flakes.
Step 4
Next, add 0.5 tablespoons of minced garlic to enhance the savory flavor. If you find the garlic aroma too strong, you can reduce the quantity slightly.
Step 5
Now, gently mix everything together with your hands. Toss the ingredients until the seasonings are evenly distributed throughout the pickled radish. Be careful not to mix too vigorously, as this could make the danmuji mushy. Once everything is well combined, your delicious pickled radish salad is ready!
