Korean Soy Pickled Radish Cubes

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

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. Pouring the brine while still hot is important because the heat briefly opens the cell walls of the radish, allowing the seasoning to penetrate more evenly throughout. 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 reliable everyday table companion.

Ingredients

servings

IngredientAmountUnit

Korean radish700 gg

soy sauce180 mlml

vinegar150 mlml

water150 mlml

sugar4 tbsptbsp

dried chili1 eaea

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Wash and peel 700 g firm Korean radish, then cut it into even 1.5 cm cubes.

Trim any oversized pieces again so the hot soy brine seasons each cube at a similar speed.
2

Step

Dry the sterilized glass jar well, then pack in the radish without crushing it.

Place 1 dried chili around the middle of the jar so its aroma spreads through the brine rather than staying only on top.
3

Control

Combine 180 ml soy sauce, 150 ml vinegar, 150 ml water, and 4 tbsp sugar in a pot.

Heat over high heat, stirring until no sugar grains remain on the bottom or sides.
4

Season

Once the brine boils vigorously across the whole surface, keep it boiling for only 30 seconds, then turn off the heat.

Use it right away, because long boiling dulls the vinegar and concentrates the saltiness.
5

Step

Pour the hot brine straight into the jar until the radish cubes are fully submerged.

Gently tap or swirl the jar to release trapped air pockets, then close the lid while keeping the pieces under liquid.
6

Finish

Let the jar cool completely at room temperature, then refrigerate it for about 3 days.

Serve chilled when the radish looks slightly translucent and tastes sweet, salty, and seasoned through to the center.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Pouring hot brine over radish cubes ensures even seasoning penetration for Mu-jangajji.
Finish cue: Serve chilled when the radish looks slightly translucent and tastes sweet, salty, and seasoned through to the center.
Storage and reheating: Let the jar cool completely at room temperature, then refrigerate it for about 3 days.