White radish pickles (Mu-chojeolim) from Korean Home Cooking: 100 Authentic Everyday Recipes, From Bulgogi to Bibimbap (page 122) by Jina Jung

  • daikon radishes
  • white vinegar
  • Show all ingredients...
  • Serves : 3 jars

  • EYB Comments

    Can substitute black radish or turnip for daikon radish. Allow to rest for at least 24 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kimchi fried rice (Kimchi bokkeumbap); Tteokbokki with soy sauce (Ganjang-tteokbokki); Korean fried chicken (Dakgangjeong); Cold kimchi noodles (Bibim-guksu); Beef bulgogi ssambap (Bulgogi ssambap); Korean ssambap table: steamed white cabbage (Ssambap 1); Korean ssambap table: ssamjang sauce (Ssambap 2)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute black radish or turnip for daikon radish. Allow to rest for at least 24 hours.

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