This Man's Cook's Mu Jangajji

Name: This Man's Cook's Mu Jangajji
Cook time: 8640 min
Total time: 8640 min
Yield: 10 servings
Cuisine: Korean
Ingredients: radish 2kg; sugar 1kg; brewed soy sauce 600ml; plum syrup 300ml

Using sugar to draw out the moisture from radish, creating a firm and chewy texture, then aging it in soy sauce and plum syrup

8640 min Difficulty Easy side dish

Main ingredients

radishbrewed soy sauceplum syrup

Ingredients needed 10 servings

radish 2kg
sugar 1kg
brewed soy sauce 600ml
plum syrup 300ml

Recipe

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Use the radish with its skin on; wash thoroughly under running water and dry completely.
Cut the radish in half, then slice into thick, long pieces about the width of a fingertip to preserve a crisp texture and make later mixing easier.
Layer the sliced radish in a clean, dry storage container, then evenly sprinkle the prepared 1kg of sugar over the top.
Press down firmly with a heavy plate or stone weight to prevent liquid from rising as moisture is drawn out, seal the container, and let it cure in a cool place for 3 days.
After 3 days, when the radish has shrunk by half and become firm and chewy, carefully remove only the cured radish and transfer it to three separate cooking containers. Do not rinse the radish with water at any point.
Pour the brewed soy sauce 600ml and plum syrup 300ml into the new containers, one after another, until the radish is just barely submerged.
Press down again with a plate or sealed lid to keep the radish below the liquid surface, cover tightly, and age in a cool place for an additional 3 days.
After a total of 6 days of aging, remove the radish and store it in an airtight container in the refrigerator. Slice or mix as desired before serving.

Sprinkle sugar on thickly sliced radish, press down with a stone weight, and cure in a cool place for 3 days to draw out moisture.
Transfer the salted radish to a new container without rinsing it, then pour in brewed soy sauce and plum syrup.
Press down again and age in a cool place for another 3 days, then remove the radish and refrigerate.

Cooking tips

Avoid introducing any moisture during the pickling and storage process, as it can lead to mold growth—never rinse the radish after removing it from the sugar brine.
The liquid drawn from the radish and dissolved sugar contains valuable nutrients and flavor; do not discard it—boil it once and reuse as a cooking broth.
Do not reuse the radish brine due to difficulty in assessing hygiene and salinity levels.

Recommended for

Those looking for a preserved side dish that can be enjoyed throughout the year after making a batch once.
People seeking a simple, no-cook jangajji recipe that requires no boiling of the soy sauce liquid, especially useful in hot summer months.
Individuals needing a satisfyingly crunchy, salty side dish to enjoy over plain rice when appetite is low.

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