Korean Pickled Radish Side Dish | Noranmu Muchim (노란무 무침)

This is a side dish my mom would make here and there when we didn't have much else in terms of banchan which usually happened when we were due for another trip to the Korean grocery store. We only went about once a quarter to really stock up on kalbi, pork belly, sesame oil, soy sauce, and all of the ingredients for kimchi.

It's stupidly easy and quick to assemble and it's bright and pretty, which is a nice bonus. It'll liven up your dinner table in less than five minutes.

Ingredients:
8 oz. piece Korean yellow pickled radish, julienned
1 clove garlic, minced
1 scallion, chopped
1 teaspoon sesame oil
½ teaspoon hot pepper flakes (gochugaru)
½ teaspoon sesame seeds

Seriously, all you do is chop up the radish in to matchsticks, toss into a bowl with the rest of the ingredients, stir together, and it's ready to go. It's crunchy, a little sweet, and a little savory.

If you've never had Korean pickled daikon before, it's basically a sweet pickle. The official name for it is 단무지 (danmuji) but we always called it 노란무 (noranmu) which translates to yellow radish. It's a staple ingredient in kimbap and it's always served with jjajangmyun

Here's the recipe page: