I made Korean food for a dinner party, and tried a couple new banchan which were really successful. Danmuji is yellow pickled radish – I buy it at the Asian market and usually just slice it up and serve it as-is. But this time I decided to season it, making Danmuji Muchim. Turns out I like it even better seasoned!

Guessipe

• 1 lb Korean yellow pickled radish, halved lengthwise and cut into 1/4-inch slices
• 2 cloves garlic, minced
• 2 green onions, chopped
• 2 tsp Korean red pepper
• 2 tsp sesame seeds
• 2 tsp sesame oil

Toss all ingredients together.

Store in the refrigerator.