Chewy and Delicious Dried Radish Salad (Mumalengi Muchim)
Chewy and Delicious Dried Radish Salad (Mumalengi Muchim)
The Ultimate Recipe for Delicious Dried Radish Salad with a Satisfying Chew – By Kim Jin-ok’s ‘Cooking is Fun’
Hello everyone! This is Kim Jin-ok. Today, I’m sharing a recipe for ‘Mumalengi Muchim,’ a classic winter side dish. Radishes these days are naturally sweet and flavorful, so even a simple seasoning makes them delicious. Let me introduce you to this wonderfully chewy and tasty dried radish salad made with seasonal radishes!
Main Ingredients- 100g dried radish strips (mumaleangi)
- 3 stalks of green onions
Soaking the Dried Radish- 1/4 cup soy sauce
- 1 L hot water
Seasoning Sauce- 100ml anchovy and kelp broth
- 1 Tbsp minced garlic
- 1.5 Tbsp ground sesame seeds
- 3 Tbsp fine gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 2 Tbsp anchovy fish sauce
- 3 Tbsp oligosaccharide
- 1/4 cup soy sauce
- 1 L hot water
Seasoning Sauce- 100ml anchovy and kelp broth
- 1 Tbsp minced garlic
- 1.5 Tbsp ground sesame seeds
- 3 Tbsp fine gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 2 Tbsp anchovy fish sauce
- 3 Tbsp oligosaccharide
Cooking Instructions
Step 1
1. The key to achieving a delightfully chewy texture in your mumaleangi is the soaking process. Combine 100g of dried radish strips with 1/4 cup of soy sauce and 1 liter of hot water. Let it soak for 25 minutes. Soaking in hot water helps maintain the radish’s signature ‘odoll-odoll’ (crisp yet chewy) texture, and soaking with soy sauce not only imbues flavor but also gives it a beautiful color.
Step 2
2. While the radishes are soaking, let’s prepare the seasoning sauce. Wash 3 stalks of green onions and cut them into 2cm lengths. Place them in a large bowl. Add 100ml of anchovy and kelp broth, then stir in 1.5 tablespoons of ground sesame seeds and 1 tablespoon of minced garlic. Next, add 3 tablespoons of fine gochugaru. Using fine gochugaru makes the sauce smooth and thick, ensuring it adheres well to the radishes, similar to how gochujang would. If you don’t have fine gochugaru, regular gochugaru or finely ground regular gochugaru (using a blender) can be used. Finally, add 3 tablespoons of soy sauce, 2 tablespoons of anchovy fish sauce, and 3 tablespoons of oligosaccharide. Mix everything thoroughly to create the seasoning sauce. Tip: Winter radishes are naturally sweet, so avoid making the seasoning sauce too sweet. Aim for a slightly saltier, well-balanced flavor.
Step 3
3. After soaking for 25 minutes, drain the mumaleangi on a sieve. Rinse them gently under cold running water two to three times, rubbing them softly. Drain again, then firmly squeeze out any excess water with your hands. This step is crucial to prevent the salad from becoming watery and to ensure the seasoning clings well.
Step 4
4. Add the squeezed dried radish to the prepared seasoning sauce. Gently mix and toss until the radishes are well coated with the sauce. Your delicious mumaleangi muchim is now complete! Taste it and adjust the seasoning by adding more soy sauce or oligosaccharide if needed, according to your preference.
