Spicy & Tangy Pickled Radish Salad (Danmuji Muchim)
A Quick and Flavorful Side Dish with Pickled Radish
Pickled radish (Danmuji), often found in kimbap, can also be transformed into a delicious and simple side dish! This recipe features a vibrant mix of chili powder, garlic, and plum syrup, creating a perfect balance with the tangy radish. Adding fresh green chilies provides a pleasant kick, making it an excellent appetite stimulant, especially when you’re not feeling very hungry. This dish is incredibly easy to make in under 5 minutes!
Main Ingredients- 200g pickled radish (Danmuji), sliced about 0.5cm thick
- 5cm of white part of green onion
- 3 Korean green chilies (adjust to your spice preference)
- Sesame seeds, a pinch
Seasoning Ingredients- 3 Tbsp chili powder (fine grind)
- 1 tsp plum syrup (adjust sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 tsp minced garlic (for pungent flavor)
- 3 Tbsp chili powder (fine grind)
- 1 tsp plum syrup (adjust sweetness)
- 1 Tbsp sesame oil (for nutty aroma)
- 1 tsp minced garlic (for pungent flavor)
Cooking Instructions
Step 1
First, unwrap the pickled radish and rinse it lightly under cold running water. Pat it dry to remove excess moisture. Then, slice it lengthwise into strips about 0.5cm thick. If you are using pre-sliced pickled radish for kimbap, you can skip this slicing step.
Step 2
Remove the stems from the Korean green chilies, wash them thoroughly, and finely mince them. If you enjoy a spicier dish, you can include the seeds when mincing.
Step 3
Finely chop the white parts of the green onion. If you prefer a milder flavor, you can substitute with chives instead of green onion.
Step 4
In a large mixing bowl, combine the sliced pickled radish, minced green chilies, and chopped green onion. Add all the seasoning ingredients: 3 tablespoons of chili powder, 1 teaspoon of plum syrup, 1 tablespoon of sesame oil, and 1 teaspoon of minced garlic. Finally, sprinkle with sesame seeds. Gently toss everything together with your hands until the seasoning is evenly distributed onto the pickled radish. Be careful not to overmix, as this can make the radish mushy.
