Kim Dae-seok's Mustard Seed Pickled Radish

Name: Kim Dae-seok's Mustard Seed Pickled Radish
Cook time: 30 min
Total time: 30 min
Yield: 20 servings
Cuisine: Korean
Ingredients: 1 bunch radish (7 pieces, 6.2kg); a small amount of radish greens; 4L water; 4 cups sea salt; 1 spoonful (levelled) new sugar; 2 cups mustard seeds; 10 jujubes; 1 cup soju

A traditional radish pickle made without pre-salting, using a concentrated brine with mustard seeds, jujubes, and soju for a crisp, firm texture that lasts year-round without worry of mold.

30 min Difficulty Normal side dish

Main ingredients

radishmustard seedsjujubesoju

Ingredients needed 20 servings

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radish mustard seeds jujube

Kim Dae-seok's Mu-jjanji

Traditional mu-jjanji made by salting whole radishes, then aging them with chili seeds, soju, and jujubes.

2 daysNormalside dish

radishsea saltchili seedssojujujube

traditional foodunique side dishfermented dish

Kim Dae-seok's Radish Pickle Salad

A side dish made by lightly seasoning well-de-salted radish pickle for a crisp, refreshing, and satisfyingly chewy texture with minimal seasoning

25 minVery easyside dish

radish picklegreen onionred pepper powderminced garlicplum syrup

side dishultra simplerice companion

1 bunch radish (7 pieces, 6.2kg)

a small amount of radish greens

4L water

4 cups sea salt

1 spoonful (levelled) new sugar

2 cups mustard seeds

10 jujubes

1 cup soju

Recipe

Trim only the root ends and tough upper parts of the radish, then gently wash thoroughly under running water using a soft scrubber to avoid damage.
Radish greens are often sandy and muddy, so soak them in water for 5 minutes before rinsing several times under running water until clean, then remove excess moisture.
In 4L of water, add 4 cups of sea salt and stir well—even if not fully dissolved. Then add 1 level spoonful of new sugar and mix thoroughly.
Line a 15L container with a kimchi plastic bag, then lay down the washed radish greens on the bottom to prevent the radishes from floating to the surface.
Sprinkle a handful of mustard seeds evenly over the radish greens, then stack the radishes tightly and pour the prepared brine over them.
Add the remaining radishes and mustard seeds, then place 10 clean jujubes on top to enhance the fresh aftertaste.
Finally, pour 1 cup of soju evenly over the surface to prevent white mold and boost preservation.
Remove as much air as possible from inside the plastic bag, seal tightly, close the lid, and store in a cool, shaded area like a balcony to ferment.

Wash radish and radish greens thoroughly, then mix sea salt and new sugar into 4L of water to make a strong brine.
Line the storage container with plastic wrap, place radish greens and mustard seeds at the bottom, stack the radishes tightly, and pour in the brine.
Add jujubes and 1 cup of soju, then completely remove air from the plastic bag, seal it, and store in a cool place.

Cooking tips

Placing radish greens at the bottom prevents the radishes from floating to the surface when brine is added, reducing contact with air and preventing softening.
The capsaicin in mustard seeds provides strong antibacterial properties, helping keep the radishes firm even during long-term storage in a balcony.
Soju forms a protective layer on the surface of the brine, preventing white mold and aiding in preservation.
Immediately after packing, the radishes may release moisture and make the lid hard to close, but after 3–4 days, they settle and sink naturally.
When serving, slice thinly, rinse briefly in cold water 2–3 times to reduce saltiness, squeeze out excess moisture, and enjoy.

Recommended for

Those who want to make a long-lasting, sturdy side dish without mold issues for up to a year.
People looking to enjoy crunchy, refreshing radish salad or cold soup during summer when appetite is low.