Sweet & Tangy Pickled Radish (Moo Jangajji) – Lee Chan-won’s Recipe
Sweet & Tangy Pickled Radish (Moo Jangajji) – Lee Chan-won’s Recipe
How to Make Pickled Radish with TV Chosun’s ‘Pyeonstorang’ Lee Chan-won Recipe
I decided to try making pickled radish (Moo Jangajji) using a recipe featured by Lee Chan-won on the TV Chosun show ‘Pyeonstorang’. His seasoning mix was different from my usual method, which piqued my curiosity. I had a lot of radishes from my garden stored at home, so I was eager to discover the unique characteristics of Lee Chan-won’s pickled radish. This recipe results in a wonderfully sweet and tangy side dish that’s perfect with rice!
Main Ingredients- 2 Korean radishes (Moo)
- 7-8 Cheongyang peppers (adjust to taste)
Pickling Brine- 3 cups Soy sauce (Jinganjang)
- 3 cups Plum extract (Maesilcheong)
- 1 cup Corn syrup (Mulyeot)
- 1/2 cup Soju (helps with fermentation and removes gamey smell)
- 3 cups Soy sauce (Jinganjang)
- 3 cups Plum extract (Maesilcheong)
- 1 cup Corn syrup (Mulyeot)
- 1/2 cup Soju (helps with fermentation and removes gamey smell)
Cooking Instructions
Step 1
First, thoroughly scrub the radishes with a scrub brush to clean them. Then, peel the skin thinly using a vegetable peeler. This step helps retain the radish’s crisp texture while ensuring a clean taste.
Step 2
Cut the cleaned radishes into bite-sized pieces. Slicing them into about 1-2 cm thick flat rounds or 5 cm long sticks is ideal for even flavor absorption. Feel free to adjust the thickness or shape according to your preference.
Step 3
In a large bowl, combine all the ingredients for the pickling brine. Stir until the sugar is fully dissolved. Mix 3 cups of soy sauce, 3 cups of plum extract, 1 cup of corn syrup, and 1/2 cup of soju (which aids fermentation and removes any unwanted odors) until well combined, creating a delicious pickling liquid.
Step 4
Neatly arrange the cut radishes in a clean, sterilized glass jar or earthenware pot. Pour the prepared pickling brine over the radishes, ensuring they are fully submerged. If you’d like a spicier kick, thinly slice the Cheongyang peppers diagonally and add them to the jar. (Lee Chan-won’s original recipe doesn’t include peppers, but adding them can enhance the flavor profile for many.) Seal the container tightly and let it ferment in a cool place for at least 15 days.
Step 5
After 15 days of aging, it’s time to prepare the finished pickled radish. As time passes, the delicious brine will deeply infuse the radish, creating a rich and complex flavor.
Step 6
Upon cutting the pickled radish after 15 days, you might find that the brine hasn’t fully penetrated the center. This can happen due to variations in radish moisture content or fermentation conditions. If the flavor isn’t as deep as you’d like, you can remove the radishes, briefly boil and cool the brine, then re-pour it over the radishes. Alternatively, you can simply let it ferment for a longer period to develop into a delicious side dish. Adjust according to your circumstances.
Step 7
Plate the sliced pickled radish. Drizzle a tablespoon or two of the pickling brine over the pieces for extra flavor. Finally, sprinkle some toasted sesame seeds on top for a nutty aroma and appealing presentation. Your homemade pickled radish side dish is now ready – a perfect accompaniment to any meal!
