Korean Dried Radish Soy Pickles
Mu mallaengi jangajji is a Korean pickled dried radish made by rehydrating dried radish strips in lukewarm water, tossing them first with gochugaru, then submerging them in a brine of boiled soy sauce, vinegar, and sugar. The drying process concentrates the radish's natural sweetness, which layers under the chili's heat, and the rehydrated strips develop a distinctive chewy bounce that makes each bite satisfying. Soy sauce anchors the flavor with dense umami while vinegar cuts through the salt for a clean taste, and scattered sesame seeds add a toasted finish. After a day of pickling the seasoning stabilizes, producing a banchan with enough pull to carry through an entire bowl of rice.
Adjust Servings
Instructions
- 1
Soak dried radish in lukewarm water for 20 minutes, then squeeze.
- 2
Boil soy sauce, water, vinegar, and sugar for brine.
- 3
Toss rehydrated radish lightly with chili flakes first.
- 4
Place in a container and pour in cooled brine to pickle.
- 5
After 2 days in the fridge, mix with sesame seeds before serving.
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