No-Cook Danmuji Muchim (Seasoned Pickled Radish)
A super-simple side dish made by lightly tossing thinly sliced yellow pickled radish in a seasoning of gochugaru and toasted sesame oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a no-cook side dish made by lightly tossing thinly sliced yellow pickled radish with basic seasonings. Adding gochugaru, vinegar, and toasted sesame oil brings out a tangy and nutty flavor. It makes a great side dish for rice and pairs wonderfully with ramyeon or toasted seaweed.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Yellow pickled radish (danmuji)175 g
- Large green onion (daepa)a little
Seasoning
- Gochugaru (Korean chili flakes)1 tsp
- Minced garlic1 tsp
- Vinegar1/2 tbsp
- Toasted sesame oil1 tsp
- Ground toasted sesame seeds1/2 tbsp
- Use gardenia-dyed yellow pickled radish, and you only need a little bit of the white part of the large green onion.
- If you like it spicy, you can finely mince and add Cheongyang chili pepper.
- This is also great for using up leftover yellow pickled radish strips from making gimbap.
Steps
Prepare the ingredients
The main ingredient is gardenia-dyed yellow pickled radish. For the seasoning, you only need a little bit of the white part of the large green onion.
Slice the ingredients
First, cut the pickled radish in half lengthwise into half-moons and slice thinly, then finely mince the large green onion.
If you like it spicy, you can also mince a Cheongyang chili pepper.
Toss with the seasonings
Add the yellow pickled radish and all seasonings into a bowl and mix.
I reduced the amount of vinegar compared to Baek Jong-won's original recipe.
Adjust the amount of seasoning to your taste as you toss.
Finish
It is so simple, but it makes a delicious side dish for a meal.
It also pairs wonderfully with toasted seaweed.
When it is hot, this is a side dish worth making from time to time without turning on the stove.
Try serving it as a side dish for rice whenever you have leftover gimbap pickled radish.
Ppunwife's tips
- Adjust the amount of seasoning to your taste as you toss.
- It also pairs wonderfully with toasted seaweed.
FAQ
What should I do if I want it spicier?
Depending on your preference, you can finely mince a Cheongyang chili pepper and toss it in together.
Can I use leftover pickled radish from making gimbap?
When you have leftover gimbap pickled radish strips, you can cut them into bite-sized pieces and toss them in the seasoning to serve as a side dish for rice.
Which part of the large green onion is best to use?
It is recommended to finely mince just a small amount, focusing mainly on the white part of the large green onion for the seasoning.
