Pickled radish in vinegar or salt, pronounced Dan-mu-ji in South Korea, is a banchan commonly served as a side dish in South Korea for its coolness and crunch. It can be divided into two types depending on whether it is served with chicken or jajangmyeon. It is also an abbreviation used to slander the other party in South Korea.
Vinegar-marinated radish
The vinegar-marinated radish, called Chicken-mu in South Korea, is a white cube-shaped side dish the size of an adult's thumbnail.[5] Usually, when the Korean-fried chicken is served, it is provided free of charge, but there are places that sell it for around 50 cents.[6] In South Korea, the vinegar-marinated radish is served when eating Korean-fried chicken. Cube-shaped, crunchy vinegar-marinated radish is a cool, crisp substitute for celery sticks.[5] Diced radishes are soaked in boiling water, vinegar, salt, and sugar for a day or so. Then refrigerate and serve.
Pickled yellow radish is a naturally fermented salted food most commonly consumed in Asia.[7] During the fermentation process, unique flavors and metabolites are created that promote the taste, aroma and texture of pickled yellow radish.[7] In South Korea, pickled yellow radish slices are served when eating jajangmyeon, a black noodle dish.[8]
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