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.
It was amazing to get so many requests for extra soft tofu soup, soondubu jjigae. This proves that many people in the world like this soup. The broth is spicy and matches great with the extra soft tofu. With the same basic seasonings used in this soup, you can make a different variety such as beef or clam. You can also put both in as I did in this recipe. The kimchi is optional. I’m very happy with this recipe, so I hope you like this too.
Clams are usually used for making broth and soup in Korea. You can also use it for side-dishes. There is also a salted fermented clam dish. I got an already cooked frozen clams in a Korean grocery store because that was my only choice. However, I recommend you use fresh clams if you can find any.
I decided to enter this “UCC Video Contest: “My Korean Food Recipe”. So I had to remake some parts of my heart shape fried egg video that I posted about 3 weeks ago. Please support me in this contest. I need your view for this video. hehe (They will count the views until April 30 and announce the winners. )Thank you very much. See you soon again with a new recipe.
p.s If you are also interested in entering this contest, click here for the details. The due date is March 31, so hurry up ~~~
