Crispy Pickled Radish Salad (Danmuji Muchim)
Easy Homemade Pickled Radish Salad for Your Lunchbox
This is a nostalgic pickled radish salad, reminiscent of the lunchbox side dishes my mom used to pack for me when I was young. I made it again after a long time, and the crisp texture is absolutely delightful!
Main Ingredients- 200g pickled radish (Danmuji)
- 1/2 Tbsp minced garlic
- 1 Tbsp plum extract (Maesilcheong)
- 1 Tbsp chili powder (Gochugaru)
- 1 Tbsp sesame oil
- Sesame seeds to taste
Cooking Instructions
Step 1
First, place the pickled radish on a colander and rinse it under running water a couple of times. To reduce the saltiness, submerge the radish in a bowl of lukewarm water and let it soak for about 20 minutes to draw out excess salt.
Step 2
After 20 minutes, take handfuls of the pickled radish and squeeze out as much water as possible. Place the squeezed radish into a mixing bowl.
Step 3
Now, it’s time to season. Add the minced garlic, plum extract, chili powder, and sesame seeds to the bowl with the radish. Gently mix and toss with your hands until all the ingredients are well combined and coated. Be careful not to mash the radish too much.
Step 4
Finally, drizzle in the sesame oil and gently toss again to combine. Your delicious pickled radish salad is ready! The nutty aroma of sesame oil adds an extra layer of flavor. It’s great to enjoy immediately, or you can store it in the refrigerator for an even crisper texture.
