Crispy and Refreshing Pickled Radish Salad (Jjanjimuchim)
Simple Recipe for a Sweet and Sour Pickled Radish Salad
Jjanjimuchim is a fantastic side dish that awakens your appetite when it’s lacking, and it’s also superb mixed with gochujang (red chili paste) when you don’t have much else to eat. Today, I’ll introduce a recipe for a very simple Jjanjimuchim.
Ingredients- 1 pickled radish (jjandji mu)
- 1/2 green onion
- 2 Cheongyang chili peppers
- 5 cloves garlic
- 2 Tbsp red chili flakes (gochugaru)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sugar
- 2 Tbsp vinegar
- 1 Tbsp sesame oil
- A little toasted sesame seeds
Cooking Instructions
Step 1
First, thinly julienne the pickled radish. The thinner you cut it, the better the seasoning will absorb, making it more delicious.
Step 2
Soak the julienned pickled radish in cold water to rinse out some of the saltiness. You need to adjust the soaking time depending on how salty your pickled radish is. I recommend soaking for about 10 minutes, and it’s a good idea to take one out and taste it to check the saltiness. Be careful not to soak it for too long, as too much salt might be lost, affecting the flavor.
Step 3
It’s important to drain the pickled radish well. First, spread it on a sieve to drain the water, then gently press it with your hands to squeeze out as much remaining moisture as possible. This step ensures the seasoning doesn’t become watery and adheres well to the radish.
Step 4
Finely mince the green onion. Chopping it repeatedly with a knife will result in a finer mince.
Step 5
Add the finely minced green onion to the drained pickled radish.
Step 6
Mince the garlic cloves and add them. Freshly minced garlic will provide a much better aroma than pre-minced garlic.
Step 7
Finely chop the 2 Cheongyang chili peppers after removing the seeds, and add them. If you enjoy spicy food, you can increase or decrease the amount.
Step 8
Add 2 tablespoons of red chili flakes (gochugaru) for a vibrant color and spicy kick.
Step 9
Add 1 tablespoon of plum extract (maesilcheong) for sweetness and a glossy finish. Plum extract adds sweetness and a savory depth.
Step 10
Add 1 tablespoon of sugar. I initially considered omitting sugar, but considering the saltiness of the pickled radish, I added a little sweetness to balance the sweet and sour flavors. Adjust to your preference.
Step 11
Add 2 tablespoons of vinegar for a tangy flavor. The acidity of the vinegar helps to cut through the saltiness of the pickled radish and stimulates the appetite.
Step 12
Now all the seasoning ingredients are ready. Gently mix everything together with chopsticks or your hands, ensuring the seasoning is evenly distributed. It’s important to mix well so the seasoning fully coats the ingredients. Once the seasoning is well combined, drizzle in 1 tablespoon of sesame oil for a nutty aroma.
Step 13
Finally, sprinkle a little toasted sesame seeds on top. This crispy and delicious Jjanjimuchim is now complete. The nutty flavor of the sesame seeds enhances the taste even further.
Step 14
Enjoy your perfectly made Jjanjimuchim, a delightful dish to accompany a bowl of rice, especially when you have a reduced appetite!
