Pronounced: Gahn-nahng Moo-Jahng Ah-Chee Moo-Cheem

What: This is such a classic side dish that reminds me of the old days of Korea. Pickled and marinated radish (recipe on how to pickle radish here) that is now ready to be used as an ingredient to make this delicious, traditional side dish!

Taste: Sweet and spicy crunchy soy sauce pickles with hints of sesame seeds, garlic, and sesame oil.

How It’s Made: Chop radish into strips. Mix all ingredients in bowl. Easy recipe.

What to Serve it With:

We had this with rice and my Mom’s Korean Sausage Veggie Stir Fry (recipe here).
This is a side dish (banchan) so it goes with really any Korean dish. Pairs great with rice. I can honestly eat these by themselves too.

Notes & Tips:

My Mom pickled the daikon radish herself (super easy, uses only 4 ingredients). Recipe is here.
Other than that, this recipe is pretty straightforward! Refrigerate any leftovers and eat it within the week.

Author: Sarah Ahn

Korean Seasoned Soy Sauce Radish (Ganjang Mu Jang-Ajji Muchim) | 간장 무짱아찌 무침

Sweet and spicy crunchy soy sauce pickles with hints of sesame seeds, garlic, and sesame oil. This is a traditional, classic side dish Koreans have been eating for centuries.

Prep time: 2 MCook time: 5 MTotal time: 7 M

Ingredients:

8 medium pickled soy sauce daikon radish (330g)
2 green onions, chopped (30g)
½ Tbsp garlic, minced
½ Tbso Korean red pepper flakes (gochugaru)
1 Tbsp sesame seed, roasted
½ tbsp sesame oil

Instructions:

Chop 8 medium pieces of pickled radish (330g) into small strips in a medium bowl. Add the remaining ingredients and mix: Chopped green onions, ½ Tbsp garlic (minced), ½ Tbsp Korean red pepper flakes (gochugaru), 1 Tbsp sesame seed (roasted), and ½ tbsp sesame oil.
Serve immediately and refrigerate the rest in an airtight container. Enjoy!