The Korean pickled radish side-dish DanMuJi MuChim is a simple daily side dish that you can make in just few minutes. DanMuJi is used in kimbap. It is a sweet and sour pickled radish. Since it already has a sweet, sour, and salty flavor, you don’t need many seasonings for this dish: just some spiciness from red pepper powder and the unique flavor of sesame oil. You can also eat the pickled radish without any other seasonings with jajangmyun, jjambbong, or kimbap.
Yield: 1½ Cups
Short Korean Lesson: *^^*
- BahJi (바지) = Pants
- ChiMa (치마) = Skirt
Main Ingredients
- 1½ Cup Yellow Pickled Radish (8oz)
- ½ Tbsp Liquid from Pickled Radish Pack (Optional)
- 1½ Tbsp Finely Chopped Green Onions
- 1 Tbsp Red Pepper Powder
- 1 tsp Sesame Oil
- ½ tsp Sesame Seeds
Directions
Slice the half cut pickled radishes into ¼-inch slices. You should get 1½ cups (8 oz) of radish.
In a bowl, combine the pickled radish and all of the other ingredients: ½ Tbsp liquid from the pickled radish pack (optional), 1½ Tbsp finely chopped green onions, 1 Tbsp red pepper powder, 1 tsp sesame oil, and ½ tsp sesame seeds.
Mix everything together.
Keep this in the refrigerator and serve with other side dishes for your meals. It will keep in the refrigerator for more than one week if you don’t eat it all before that time. 
Enjoy!
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Thanks for the recipe. I have some pickled radish left over. I’m going to give this a try.
hi Cy,
Hope you like it .. thanks
Mmmmmmm! ^___^ I wanna try but I can’t buy Danmuji in the Scottish Highlands.
hi Suzanne Sutherland,
hehe.. but you will have many more Korean side-dishes you get try over there right? 
thanks for message.
Oh, really