Crispy and Unique Radish Kimchi Pickle Salad (Mujjanchi Muchim)
Simple and Delicious Mujjanchi Salad Recipe – Perfect for When You Have No Appetite
Mujjanchi refers to whole radishes that have been heavily salted and fermented, creating a unique kimchi-like side dish. Typically prepared during the Kimjang season, it’s enjoyed from spring onwards. I decided to make a simple and flavorful Mujjanchi salad using this preserved radish, perfect for those times when your appetite is a bit low. It’s incredibly easy to whip up and a fantastic accompaniment to rice.
Main Ingredients- Radish Kimchi Pickle (Mujjanchi) 180g
Seasoning Ingredients- Red pepper flakes (Gochugaru) 1.5 Tbsp (adjust to taste)
- Perilla oil (Deulgireum) 1 Tbsp
- Minced garlic 1/2 Tbsp
- Minced green onion 1 Tbsp
- Oligosaccharide 1 Tbsp (adjust sweetness)
- Toasted sesame seeds 1 Tbsp
- Red pepper flakes (Gochugaru) 1.5 Tbsp (adjust to taste)
- Perilla oil (Deulgireum) 1 Tbsp
- Minced garlic 1/2 Tbsp
- Minced green onion 1 Tbsp
- Oligosaccharide 1 Tbsp (adjust sweetness)
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, we’ll slice the radish kimchi pickle (Mujjanchi) into bite-sized pieces. You can julienne it thinly, or cut it into thin half-moon shapes, which are also easy for children to eat. Alternatively, you can chop it roughly for a more rustic texture. Whichever way you slice it, thin slices will help the seasoning penetrate better and result in a softer texture. Feel free to cut it according to your preference.
Step 2
Place the sliced Mujjanchi in a bowl and add enough water to cover it. Let it soak for about 20 minutes to draw out some of the saltiness. This step softens the excessive saltiness, leaving the radish crunchy while preparing it to absorb the flavors of the seasoning.
Step 3
After 20 minutes, taste the Mujjanchi to check its saltiness. If it’s still too salty for your liking, soak it in water for a bit longer. Once the saltiness is adjusted to your preference, thoroughly squeeze out as much water as possible with your hands. Excess water can dilute the seasoning, so squeezing it dry is crucial!
Step 4
Transfer the squeezed Mujjanchi to a mixing bowl. Add the minced garlic and finely chopped green onions. These aromatics will add a wonderful fragrance and depth of flavor to the radish.
Step 5
Now, let’s add the seasonings and mix everything together. Add 1.5 Tbsp of red pepper flakes, 1 Tbsp of oligosaccharide, and 1 Tbsp of perilla oil for a nutty aroma. If you prefer a spicier kick, you can add an extra half tablespoon of red pepper flakes. Gently toss and mix the Mujjanchi with the seasonings until well combined. Finally, sprinkle generously with toasted sesame seeds. Your delicious Mujjanchi salad is now complete! Enjoy it with a bowl of freshly steamed rice.
