Crispy and Chewy Pickled Radish (Moo Jangajji)
The Ultimate Side Dish: Delightfully Crunchy Moo Jangajji
This versatile pickled radish, or Moo Jangajji, is perfect for kimbap fillings, bibimbap toppings, or as a flavorful addition to your rice balls. We sun-dry the radish until wonderfully chewy, then pickle it in a sweet, sour, and savory brine. After two days of drying and a period of maturation, you’ll have a delicious jangajji with an irresistible crunchy texture. It’s a guaranteed rice thief!
Pickled Radish Ingredients- 1 medium Korean radish (Mu)
- 2 cups black sugar
- 2 cups corn syrup (or rice syrup)
- 1/3 cup salt
- 2 cups soy sauce (regular)
- 1 cup mirin (rice wine)
Cooking Instructions
Step 1
Begin by preparing all the necessary ingredients for the recipe. Wash the radish thoroughly.
Step 2
Cut the prepared radish into bite-sized pieces, about 1 to 1.5 cm thick. Spread the cut radish on a drying rack or net and sun-dry it for two days until it becomes firm and slightly chewy. Ensuring sufficient moisture loss is key to achieving the right texture.
Step 3
Take the radish that has been well sun-dried for two days. Rinse the dried radish gently under clean water and drain it thoroughly in a sieve. Be careful not to rinse for too long, as it might affect the absorption of the pickling liquid.
Step 4
Prepare the pickling brine. In a large bowl or container, measure out 2 cups of black sugar, 1/3 cup of salt, and 2 cups of corn syrup. (You can adjust the sweetness and saltiness according to your preference.)
Step 5
Place the drained radish in the bowl and layer it with the prepared black sugar, salt, and corn syrup, ensuring the radish is well covered. Gently mix everything together so the ingredients are evenly distributed.
Step 6
Transfer the mixed radish into a storage container. Place a plate or a weight on top of the radish to press it down slightly. Cover the container and let it pickle in a cool place or refrigerator for 4 days.
Step 7
After 4 days, a significant amount of liquid will have accumulated. Discard this liquid and transfer the radish to a clean storage container. You will be reusing the liquid part.
Step 8
Pour 2 cups of soy sauce and 1 cup of mirin (rice wine) over the radish in the container. Ensure there’s enough liquid to cover the radish completely. Using a higher ratio of soy sauce can result in a deeper, more savory flavor.
Step 9
Place a weight back on top of the radish submerged in the soy sauce and mirin mixture. Cover the container and let it mature for at least one week, or longer, in a cool place or refrigerator. The longer it ages, the richer the flavor will become.
Step 10
Your wonderfully crispy and chewy Moo Jangajji is ready! For a detailed video tutorial of this recipe, please visit my YouTube channel ‘[Channel Name]’. Don’t forget to watch and subscribe!
