Main ingredients 🥩
radishdried persimmonred pepper powderminced garlicplum syrupminced green onionshrimp pastefine saltvinegar
Lim Sung-geun's Persimmon Jangjji Namul
A unique side dish that adds the chewy texture and natural sweetness of dried persimmon to crisp julienned radish, creating a delightful contrast in textures.
🙋 Recommended for
- ⭐ Those looking to add a special twist to their usual radish salad
- ⭐ Fans of chewy texture and savory-sweet flavors in side dishes
Ingredients needed 🛒3 servings
- radish 1 piece (about 5~6cm long)
- firm dried persimmon 1~2 pieces
- red pepper powder 20g (about 1.5 tablespoons)
- minced garlic 10g (about 1 tablespoon)
- sugar 15g (about 1 tablespoon)
- plum syrup 1/2 teaspoon
- minced green onion 3 tablespoons
- shrimp paste to taste
- fine salt 10g (about 1 tablespoon)
- vinegar 1/2 tablespoon (optional)
Recipe 🍳
- Cut the radish lengthwise along the grain, not crosswise, into strips about 5~6cm long.
- Soak the sliced radish in water for about 1 minute to reduce spiciness, then drain thoroughly using a colander.
- Remove the stem from the firm dried persimmon, make shallow cuts, and gently flatten it before slicing into pieces similar in thickness to the radish.
- Add the measured red pepper powder, minced garlic, sugar, plum syrup, and minced green onion. Use your hands to crush and mix in the shrimp paste.
- Add fine salt and optionally vinegar, then gently toss everything together until well combined—be careful not to mash the persimmon.
- Slice radish and dried persimmon along the grain.
- Soak radish in water to reduce spiciness and remove excess moisture.
- Mix in the prepared seasoning ingredients and crushed shrimp paste, then lightly toss.
Cooking tips 💡
- When slicing radish, push the knife forward rather than cutting down from above to prevent bruising and ensure better storage life.
- Avoid using a blender to mince garlic, as it can alter the flavor and cause the dish to spoil faster—always use freshly chopped garlic by hand.
- The flavor deepens slightly after resting for a short time, as the natural sweetness from the persimmon gradually infuses into the dish.
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