Kim Dae-seok's Mu-jjanji

Name: Kim Dae-seok's Mu-jjanji
Cook time: 2880 min
Total time: 2880 min
Yield: 10 servings
Cuisine: Korean
Ingredients: fresh radish 7 pieces; sea salt 2 cups (for curing); sea salt 1 cup (for brine); chili seeds 2 cups; soju 1 bottle; jujube 10 pieces; water 3.1L

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

2 days Difficulty Normal side dish

Main ingredients

radishsea saltchili seedssojujujube

Ingredients needed 10 servings

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radish sea salt chili seeds jujube

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fresh radish 7 pieces

sea salt 2 cups (for curing)

sea salt 1 cup (for brine)

chili seeds 2 cups

soju 1 bottle

jujube 10 pieces

water 3.1L

Recipe

Prepare fresh radishes by cleaning off any dirty parts.
Roll the radishes directly in 2 cups of sea salt, ensuring the surface is evenly coated.
Place the salted radishes into an airtight container, layering them neatly. Sprinkle the remaining sea salt on top, then cover with plastic wrap and seal tightly to block air. Let cure for two days.
After two days, the radishes should be plump and springy—this indicates they are properly cured.
Add 2 cups of chili seeds and pour in the entire bottle of soju into the container.
Mix 1 cup of sea salt into 3.1L of water until fully dissolved, then pour the brine into the container until the radishes are completely submerged.
Add 10 jujubes and secure them to prevent the radishes from floating.
Cover with plastic wrap, squeeze out all air carefully, and seal tightly to ensure complete airtightness.
Store in a cool, shaded area like a balcony in the refrigerator to age.

Coat radishes with sea salt, seal tightly, and cure for two days.
Add chili seeds, soju, and jujubes, then fill the container with brine made from dissolved sea salt and water.
Remove all air and seal tightly, then age in a cool place.

Cooking tips

Use small, firm fresh radishes rather than large regular ones—this ensures they stay crisp and don’t soften over time.
Use only the recommended amount of soju. Store finished mu-jjanji in a sealed container in the refrigerator, and discard if it develops off odors or changes in appearance.
The key to success is completely blocking contact with air—squeeze out every bit of air from the plastic wrap and seal tightly to prevent spoilage and flavor degradation.

Recommended for

Those who want a consistently crisp and refreshing side dish as a traditional side dish.
People aiming to make traditional mu-jjanji cleanly with careful refrigerated storage.
Those seeking a refreshing, watery rice accompaniment during summer when appetite is low.

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