Korean Soy Pickled Radish Cubes
Mu jangajji is a fundamental Korean soy-pickled radish made by cutting radish into 1.5 cm cubes, packing them in a sterilized jar with dried chili, and pouring over a boiled brine of soy sauce, vinegar, and sugar. The radish's firm flesh absorbs the sweet-salty brine gradually while maintaining its crisp bite, and the dried chili adds a gentle warmth and aroma to the liquid. Vinegar balances the soy's saltiness with a clean tang, and using dense winter radish yields the best texture. This is one of the most versatile Korean pickles, appearing alongside gimbap, bibimbap, and gukbap as a standard table companion.
Adjust Servings
Instructions
- 1
Cut radish into 1.5 cm cubes and place in a sterilized jar.
- 2
Add split dried chili for aroma.
- 3
Boil soy sauce, vinegar, water, and sugar.
- 4
Pour hot brine over radish until fully submerged.
- 5
Cool and refrigerate for at least 24 hours.
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