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Ingredients
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Pickled Radish Base
Seasoning
Finishing
Method
Pickled Radish Base
- 1
Prepare radish
Peel the daikon and cut into matchstick-size julienne strips about 2–3 inches long. Aim for even pieces so they pickle evenly.
- 2
Salt and press
Place the julienned radish in a large bowl. Sprinkle the 2 tbs kosher salt evenly over the radish and toss to coat. Add about 1 cup water to help dissolve the salt and begin drawing out moisture. Let sit 20–30 minutes, tossing once or twice.
- 3
Rinse and drain
After 20–30 minutes the radish should have released liquid and softened. Rinse thoroughly under cold running water to remove excess salt, then squeeze handfuls of radish over the sink or a colander to remove as much water as possible. Pat dry with paper towels or a clean kitchen towel.
Seasoning
- 4
Mix seasoning
In a small bowl combine 2 tsp sesame oil, 1 tsp soy sauce, 2 tsp rice vinegar, 1 clove minced garlic, 1 tbsp thinly sliced scallion, 1 tsp toasted sesame seeds, 1 tsp gochugaru (or paprika) and 1/4 tsp black pepper. Whisk briefly to emulsify so flavors distribute evenly.
- 5
Combine radish and seasoning
Add the well-drained radish strips to a medium mixing bowl. Pour the seasoning over the radish and toss thoroughly with tongs or clean hands until all pieces are evenly coated. Taste and adjust: add another 1/2 tsp soy sauce for saltiness, more vinegar for brightness, or another 1/2 tsp sesame oil for aroma.
- 6
Rest to develop flavor
Let the seasoned radish sit at room temperature for 10–15 minutes so the flavors meld. For a slightly more pickled profile, refrigerate 1–2 hours before serving (flavor deepens overnight).
Finishing
- 7
Finish and serve
Just before serving, if using, drizzle 1 tsp neutral oil over the mu namul and toss gently for sheen. Scatter optional chopped cilantro or perilla leaves over the top for herbaceous note. Adjust sesame seeds and scallion as garnish.
- 8
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. The radish will soften and become more pickled over time; toss before serving to redistribute liquid.