Kim Dae-seok Chef's Homemade Daenjangji

Cooking tips 💡

• Vinegar loses its tangy aroma when heated, so always add it only after the chija liquid has cooled completely.
• Thoroughly removing the radish skin ensures even pickling without surface bitterness and consistent crisp texture.
• Adding a touch of new shi-ga enhances the sweetness with a savory depth, giving the daenjangji a more authentic Chinese restaurant-style umami flavor compared to using regular sugar alone.
• The finished crescent-shaped daenjangji can be enjoyed as-is, or mixed with a little sesame oil, chili powder, and syrup for a delicious side dish.

Recommended for 🙋

• ⭐Those concerned about artificial additives in store-bought daenjangji and seeking clean, homemade side dishes.
• ⭐People who want to make large batches of crisp, tangy-sweet radish pickles to pair with sushi or fried noodles.