Seasoned Dried Radish Salad (Mumallaengi-muchim)
Chewy, crunchy dried radish strips rehydrated and tossed in a sweet-and-spicy gochujang seasoning. This fiber-rich Korean side dish keeps well and pairs perfectly with a bowl of rice.
Ingredients
Main
- Dried radish strips (mumallaengi)3 handfuls
Sauce & Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean chili paste)1 heaping tbsp
- Sand lance fish sauce (kkanari aekjeot)1/2 tbsp
- Minced garlic1 tbsp
- Oligosaccharide syrup2 tbsp
- Sesame oil1 tbsp
- Sesame seedsTo taste
Directions
- 1
Prepare well-dried radish strips.
- 2
Wash the dried radish, scrubbing it firmly with your hands and changing the water a couple of times.
- 3
Add enough water to submerge the radish and let it soak for 30 minutes.
- 4
Drain in a colander to remove excess water.
- 5
Grab handfuls and press firmly to squeeze out as much water as possible.
- 6
Toss with the fish sauce and gochugaru, let it sit for 10 minutes so the flavor soaks in, then add the remaining seasonings.
- 7
Massage everything together firmly by hand, taste, and adjust the seasoning if needed — done!
Tips
1. Don't soak the radish too long or it loses its signature crunch — about 30 minutes is just right. 2. Squeeze out the water as firmly as possible. This keeps the crunch and prevents the dish from turning watery and bland after seasoning. 3. If it tastes bland, adding more fish sauce or gochujang can make it heavy — sprinkle in a pinch of salt instead. 4. Let it rest at room temperature for a day so the seasoning soaks in; it tastes even better.