Korean Soy Sauce Pickles

Korean soy sauce pickled daikon, known as mu jangajji, is a staple banchan found at Korean barbecue restaurants and home-cooked meals across Korea. It’s one of those side dishes that quietly does a lot of work on the table by cutting through rich, fatty meats, refreshing the palate, and adding a bright, crunchy contrast to every bite.

Daikon radish is especially well-suited for pickling because of its firm texture and mild peppery sweetness. Once it’s soaked in the soy-vinegar brine, it transforms into something crisp, tangy, and slightly sweet, with just enough saltiness to make it addictive alongside grilled meats or just a little midafternoon snack.

Simple to make, long-lasting in the fridge, and endlessly snackable, this is one of those refrigerator staples that quietly upgrades almost any meal.

Ingredients

1 cup soy sauce

1 cups water

¾ cup sugar

1 cup rice vinegar

1 lb daikon radish, peeled and cut into ¼ circles

4–6 jalapeños, sliced

1 medium onion, sliced

1. Pack the daikon, onion, and jalapeno into a large airtight container.

2. Bring the soy sauce, water, vinegar, and sugar to a simmer, stirring until the sugar dissolves.

3. Pour the hot brine over the vegetables and let cool completely. Refrigerate overnight.

Store your jangajji in an airtight container in the refrigerator for up to one month