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Modu Recipe

This Man's Cook's Mu Jangajji

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

Ingredients needed 10 servings

Recipe

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.

Shop ingredients on Coupang(Ad)

radishbrewed soy sauceplum syrup

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