Pickled radish, called chikin-mu (치킨무, "chicken radish") in Korean,[1][2] is a radish dish served and eaten with Korean fried chicken.[3][4] Like other banchan, it is a free (and refillable, if not home-delivered) side dish in South Korea.
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| Alternative names | Chikin-mu (chicken radish) |
|---|---|
| Type | Pickle |
| Place of origin | South Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Radish |
| Ingredients generally used | Vinegar, sugar, salt |
| Other information | Served with fried chicken |
Pickled radish in vinegar or salt, pronounced Dan-mu-ji in South Korean, 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.
History edit
Danmuji is a type of Japanese pickled food 'tsukemono' made by pickling radish. In the 17th century, pickled vegetables made by a monk named Takuan Soho (沢庵宗彭) of the Edo shogunate were exported to South Korea, centering on Buddhism,[5] and were first popularized in South Korea after going through the Japanese colonial period. Even today, it is widely loved as an ingredient in various dishes or as a side dish.
Vinegar-marinated radish edit
The vinegar-marinated radish, called Chicken-mu in South Korean, is a white cube-shaped side dish the size of an adult's thumbnail.[6] 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.[7] 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.[6] Diced radishes are soaked in boiling water, vinegar, salt, and sugar for a day or so. Then refrigerate and serve.
Pickled yellow radish edit
Pickled yellow radish is a naturally fermented salted food most commonly consumed in Asia.[8] During the fermentation process, unique flavors and metabolites are created that promote the taste, aroma and texture of pickled yellow radish.[8] In South Korea, pickled yellow radish slices are served when eating jajangmyeon, a black noodle dish.[9] The round cylinder-shaped pickled radish is cut in half lengthwise and served thinly sliced. Simply put, it is half-moon shaped. Sprinkle with vinegar to enhance the sour taste. This is a free side dish that usually comes with the main dish at a Chinese-Korean restaurant that sells jajangmyeon. Pickled yellow radish, cut as thin and long as a child's little finger, is used in Gimbap, South Korea's representative food.
The inner meaning edit
In Korea, 'pickled radish' is pronounced Dan-mu-ji. Made up of the first letters, this is an abbreviation of 'simple, ignorant, make a fuss', and is a word used when slandering or cursing the other person.[10]
See also edit
References edit
- ^ 김, 규남 (30 July 2014). "치킨무에도 들어있는데…사카린 진짜 먹어도 되나?". The Hankyoreh (in Korean). Retrieved 19 February 2017.
- ^ 이, 상환 (10 February 2017). "[영상] 치느님 가라사대 "먹다남은 치킨무 버리지 말라"". Hankook Ilbo (in Korean). Retrieved 19 February 2017.
- ^ Moskin, Julia (7 February 2007). "Koreans Share Their Secret for Chicken With a Crunch". The New York Times. Retrieved 19 February 2017.
- ^ Joo, Judy (17 May 2016). "Ultimate KFC (Korean Fried Chicken)". The Daily Meal. Retrieved 19 February 2017.
- ^ Enbutsu, Sumiko (19 June 2003). "Strolling in a dream". The Japan Times.
- ^ a b Bain, Jennifer (2011). "Seoul Food; The New KFC Stands for Korean Fried Chicken". Toronto Star. p. E1. ProQuest 843440401.
- ^ 경하, 전. “[길섶에서] 치킨무 선택권” Seoulshinmun, March, 13th, 2022. https://www.seoul.co.kr/news/newsView.php?id=20220314031019&wlog_tag3=naver
- ^ a b Li, Xiaoqiong; Liu, Daqun (8 March 2022). "Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran". Frontiers in Nutrition. 9: 840641. doi:10.3389/fnut.2022.840641. PMC 8957936. PMID 35350410.
- ^ Sifton, Sam (3 April 2016). "Paint It Black". New York Times Magazine. pp. 28–29. ProQuest 1778375841. Also published as: Sifton, Sam (31 March 2016). "A Korean Noodle Dish for Lonely Hearts". The New York Times.
- ^ Hyun-tae, Jo. “Something we are proud of” Kbmaeil, September, 06, 2021. http://www.kbmaeil.com/news/articleView.html?idxno=908429