Korean Danmuji Muchim Yellow Pickled Radish Side Dish Recipes

KOREAN YELLOW RADISH RECIPE

Steps:

• If you have a few weeks to a month, you do not need to thinly slice the daikon; rather, simply cut it in half moon sections that will fit into an airtight container.
• If you would like to enjoy Korean yellow radish within the next day, cut the daikon in 1-2 inch slices (length and width) that are no more than ¼ inch thick (height) and store in an airtight container.
• Set the daikon to the side and work on the brine mixture.
• In a small saucepan over medium high heat, mix all the remaining ingredients together.
• Bring to a boil and let it simmer for 2-3 minutes whisking occasionally so that all the ingredients are well dissolved.
• Allow the brine to cool completely. Depending on where you are, this should take a couple of hours. Do not cool in the refrigerator.
• Once the brine is completely cooled, gently pour the brine over a daikon until it is fully submerged.
• Store pickled daikon in the refrigerator. For sliced daikon, store for a minimum of 2 hours before serving but the best is storing for about 7-10 days. For whole unsliced daikon, store for a minimum of 3-4 weeks before serving.
• Strongly Recommend: rinse in cold water (only the amount you need) before serving.

KOREAN DANMUJI MUCHIM (YELLOW PICKLED RADISH SIDE DISH)

Steps:

• In a small mixing bowl, add all of the ingredients and mix together making sure that each radish slice is coated evenly with the red pepper.
• Danmuji should be drained from it's packaged juice, however it is optional to add a small amount of the juice (less than a Tablespoon).
• Can be stored in the refrigerator for about a week and a half.