Radish (Mu) Marinade

jojoandjuju
Sep 20, 2020
2 min read

Updated: Sep 23, 2020

Koreans love radish. We can make all kinds of delicious dishes out of radish. I make radish kimchi, radish soup, radish pickle, radish marinade, meat dish with radish (instead of potato), radish stir fry, radish salad, radish fry, radish rice cake and on and on.... Koreans call radish "Mu." American usually call it "Daikon." Daikon is Japanese style, long, slim radish. On the other hand, Korean radish, Mu, is round and hard. Radish has a sweeter taste during the winter season. I guess it grows differently based on the weather. Back in my younger days, I was sitting right next to my mom while she was cutting radish and I was munching Mu away. Now whenever I chop radish, JuJu is waiting right next to me to enjoy it.

This is a perfect side dish for noodles or any kind of meat. Radish is very refreshing for your palette. If you have only recently been introduced to Kimchi, radish marinade is great to start with. Because you can control the spiciness, sourness and even sweetness. Your palette will slowly begin to adjust. It's your food fit to your preference! So who cares if someone else thinks it's too spicy or too sour. For your little one you can make it less spicy, if you'd like. It's yours. BE CONFIDENT!

You just need 5 items to make radish marinade:

1. 2 1/2cups of Korean Mu radish (I do prefer this one because of it's texture.

But you can use Daikon radish if you'd like)

2. 3 Table spoons of regular vinegar

3. 1/3 Table spoon of red pepper powder

4. 1 Table spoon of sugar

5. 1 Table spoon of salt

Slice your radish. Watch your fingers. This radish is very hard and big. Make it as thin as you can.
Put all ingredients in a bowl and mix well.
When you mix it, use your hand instead of utensils. Use your hand like you massage some of your tense shoulder muscles. (It will be nice if you wear some type of gloves to protect you cuts from the pepper powder!)
Keep it in the refrigerator and it will last more than a month.
Before serving, give it a little stir so that all the liquid from the bottom can be absorbed by the radish enough.