Mujangajji || Pickled Radish, 萝卜酱菜, 蘿蔔醬菜, 大根の漬物, 무장아찌 1

Mujangajji is a popular Korean side dish made with pickled radish. It’s a crunchy and tangy dish that’s often served alongside other Korean dishes.

Key Ingredients:

• Radish
• Soy sauce
• Rice vinegar
• Garlic
• Ginger
• Red pepper flakes
• Sugar

How to Make Mujangajji:

1. Prepare the Radish:
   • Peel and cut the radish into thin, evenly sized slices.
2. Make the Brine:
   • Combine soy sauce, rice vinegar, garlic, ginger, red pepper flakes, and sugar in a bowl.
3. Pickle the Radish:
   • Place the radish slices in a sterilized jar and pour the brine over them.
   • Make sure the radish is completely submerged in the brine.
4. Store:
   • Seal the jar tightly and let it sit for a few days or weeks, depending on your desired level of pickling.

Tips:

• For a spicier pickle, add more red pepper flakes to the brine.
• You can adjust the sweetness of the pickle by adding more or less sugar.
• Store the pickled radish in the refrigerator to keep it fresh.