Danmuji Muchim

Danmuji Muchim, also known as seasoned yellow pickled radish, is a delicious Korean side dish made from sweet and tangy pickled radish. Here's a simple recipe to prepare it


1 package of danmuji (yellow pickled radish), about 1 pound (450 grams) 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon sugar 1 teaspoon gochugaru (Korean red pepper flakes)

2 cloves garlic, minced 1 teaspoon toasted sesame seeds 1 green onion, thinly sliced Optional: 1 teaspoon honey or corn syrup for extra sweetness

. Prepare the danmuji: If the danmuji comes in long strips, slice them into thin rounds or matchsticks, depending on your preference.

2. Make the seasoning: In a large mixing bowl, combine the soy sauce, sesame oil, rice vinegar, sugar, gochugaru, minced garlic, and optional honey or corn syrup. Mix well until the sugar is dissolved

3. Mix the salad: Add the sliced danmuji and the thinly sliced green onion to the bowl with the seasoning. Toss everything together until the radish pieces are evenly coated with the seasoning.

4. Garnish and serve: Sprinkle the toasted sesame seeds over the seasoned radish. Let the mixture sit for about 10 minutes to allow the flavors to meld before serving.

Adjust the amount of gochugaru according to your spice preference. Danmuji is already quite sweet and tangy, so taste the seasoning and adjust the sugar and vinegar according to your taste.


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