EBS Cooking Secrets — Includes Danmuji Muchim
Official EBS video covers both tray jajangmyeon and danmuji muchim; the radish side dish appears in the later segment.
Official cooking video · EBSCulture (EBS 교양) · YOUTUBEDanmuji Muchim: Quick Korean Seasoned Pickled Radish (1 Side)
A small Korean banchan made by mixing sliced store-bought yellow pickled radish with scallion, onion, vinegar and mild chili flakes. No stove required.
Ingredients
servings: 1 · Check ingredients
Steps
- 01
Wash your hands, drain and julienne 40 g pickled radish. Thinly slice 10 g scallion and 20 g onion.
- 02
Place radish, onion and scallion in a small bowl; add 1 tsp sugar and 1/2 tsp gochugaru.
- 03
Add 1 tsp vinegar and toss with clean chopsticks. The pickled radish is already salted, so no extra salt is needed.
- 04
Serve immediately as a small side. If using refrigerated pickled radish, return leftovers promptly to the refrigerator.
Helpful source links
Before you cook
Check the danmuji package for use-by, storage and allergen information. Wash vegetables and use clean utensils. Refrigerate perishable or refrigerated-product leftovers within 2 hours.
Allergens: check packaged danmuji ingredients and any stated allergen or cross-contact warnings
Image & source credits
These illustrations stand in for food photos.
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