Kim Dae-seok Chef's Homemade Daenjangji

Name: Kim Dae-seok Chef's Homemade Daenjangji
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: radish 1 piece (1kg); chija 6 pieces; water 500ml; natural sea salt generously 1 tablespoon; new shi-ga 1/3 tablespoon; raw sugar (or granulated sugar) half cup (100ml); vinegar 1 cup (200ml)

Natural yellow hue from chija, savory depth from new shi-ga, crisp texture preserved—authentic Chinese restaurant-style homemade daenjangji

50 min Difficulty Easy side dish

Main ingredients

radishchijavinegarnew shi-ga

Ingredients needed 4 servings

radish 1 piece (1kg)

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radish chija vinegar new shi-ga

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egggreen onionmyeongran-jjeotcrispy danmujicheongyang chili pepper

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chija 6 pieces

water 500ml

natural sea salt generously 1 tablespoon

new shi-ga 1/3 tablespoon

raw sugar (or granulated sugar) half cup (100ml)

vinegar 1 cup (200ml)

Recipe

Wrap 6 chija pieces tightly in a cheesecloth or a small bag, ensuring the contents do not leak out.
In a pot, add 500ml water, 1 tablespoon natural sea salt, 1/3 tablespoon new shi-ga, and half a cup of raw sugar. Stir gently until salt and sugar dissolve.
Place the wrapped chija pouch into the brine and bring to a gentle simmer over low heat for 5 minutes to extract flavor.
Turn off the heat and let the chija-infused liquid cool completely at room temperature for 30 minutes.
Wash the radish thoroughly, trim both ends, then peel the skin thinly using a peeler to preserve crispness.
Cut the radish in half. Slice one half into crescent shapes about 5–6mm thick; cut the other half lengthwise into long strips suitable for sushi rolls. Place each portion into separate airtight containers.
Once the chija liquid is fully cooled, mix in 200ml of vinegar thoroughly. Pour the mixture over the prepared radish in the containers.
Place the chija pouch in one corner of the container, seal tightly, and refrigerate for two days to mature. Remove the chija pouch once the radish has absorbed sufficient yellow color.

Boil chija pouch in water, salt, new shi-ga, and sugar over low heat for 5 minutes, then cool completely.
Peel the radish and slice it into crescent shapes and long strips as needed, then place in containers.
Mix vinegar into the cooled chija liquid, pour over the radish, and ferment in the refrigerator for two days.

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.