Crunchy Korean Soy-Pickled Radish Muchim (3 Servings)

Check the 200 g pack of ready-made soy-pickled radish; do not use it if mold or an unusual odor is present. Wash hands and utensils.

Slice the pickled radish into 3–4 mm slices, then thin strips. Taste a small piece first because saltiness varies by product.

Only if excessively salty, soak in about 500 mL cold water for 5 minutes and taste again. Rinse briefly once more if needed; skip soaking if the seasoning is already balanced.

Drain in a colander and squeeze lightly by hand; avoid crushing the strips so they stay crisp.

In a bowl, toss the radish with 6 g gochugaru, 4 g garlic and 12 g chopped scallion. Do not add extra soy sauce.

Add 5 mL sesame oil and 3 g toasted sesame seeds, toss for about 1 minute, and serve immediately or refrigerate in a covered container.