Chewy and Delicious Dried Radish Salad
Chewy and Delicious Dried Radish Salad
The Ultimate Guide to Making Perfectly Chewy Dried Radish Salad
This dried radish salad, known as ‘Mumalengi Muchim,’ boasts a delightful chewy texture and savory flavor, making it a perfect accompaniment to boiled pork (suyuk) or a simple side dish for any meal. It’s a crowd-pleaser that even kids will love! Let’s learn how to make this fantastic dish. ^^
Main Ingredients- 100g dried radish strips (Mumalengi)
- 2 tsp minced garlic
- 2 tsp fish sauce (aekjeot)
- 1 tsp sesame oil
- 2 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
This ‘Mumalengi Muchim’ (dried radish salad) offers a wonderfully chewy texture that’s a hit with both children and adults, making it a true rice-thief! It’s an essential banchan (side dish) that you’ll want to have readily available.
Step 2
First, rinse the store-bought dried radish strips thoroughly under cold water. Then, soak them in fresh water for about 30 minutes. This soaking process will soften the naturally firm dried radish, preparing it for seasoning.
Step 3
The soaking time can be adjusted based on how dry your radish strips are. If they are very dry, soak them a bit longer; if they seem to be rehydrating quickly, reduce the time. The goal is to achieve a pleasant, slightly firm chewiness.
Step 4
Once you feel the radish strips are sufficiently rehydrated, rinse them again in clean water to remove any residual soaking liquid. Squeeze out as much water as possible with your hands. Excess water can dilute the flavor of the salad.
Step 5
Now, let’s prepare the delicious seasoning! The secret ingredient in this recipe is fish sauce (aekjeot). Instead of regular soy sauce or salt, using fish sauce adds a deep, rich umami flavor. With red pepper flakes, fish sauce alone is enough to transform the dried radish into a wonderfully tasty dish.
Step 6
Add the fish sauce to the rehydrated radish strips and season to your taste, adding more if needed. Next, mix in the red pepper flakes, minced garlic, and a little sesame oil. You can also add some toasted sesame seeds for extra flavor and aroma. Gently toss and mix everything with your hands until well combined. Avoid over-mixing.
Step 7
By seasoning primarily with fish sauce, you achieve a clean and profound flavor without needing extra salt or other seasonings. This method, popularized by chef Baek Jong-won, ensures a delicious outcome every time.
Step 8
And there you have it – your delicious dried radish salad is ready! The seasoning is perfectly balanced, the flavor is excellent, and the chewy texture is simply delightful. If you’ve struggled to get the flavor right before, follow this recipe, and anyone can succeed! Now, enrich your dining table with this wonderfully tasty Mumalengi Muchim!
