Chewy Dried Radish Salad (Muchim)
How to Make Delicious Chewy Dried Radish Salad! The Golden Recipe for ‘Kkool-kkool’ Dried Radish Salad (Catering/Cafeteria Style)
Try making this flavorful dried radish salad where the seasoning is perfectly absorbed, making it delicious to eat right away!
Main Ingredients
- Soaked Dried Radish 4kg
- Soaked Dried Chili Leaves 200g
- Salted Squid (Ojingeo Jeotgal) 600g
- Rice Syrup (Mulyeot) 1 bowl (approx. 200ml)
- Salt 1 Tbsp (approx. 15g)
Seasoning Ingredients
- 1 Onion
- About 4 Tbsp Cooked Rice (approx. 40g)
- 1/3 Bowl + 2 Ladles Fish Sauce (Myeolchi Aekjeot) (approx. 100ml + 30ml)
- 1 Ladle Sugar (approx. 20g)
- 1/2 Bowl Coarse Gochugaru (Korean chili flakes) (approx. 40g)
- 1/2 Bowl Fine Gochugaru (Korean chili flakes) (approx. 40g)
- 1 Ladle Cooking Wine (Mirin etc.) (approx. 20ml)
- 2 Ladles Sesame Seeds (approx. 20g)
- 2 Tbsp Minced Garlic (approx. 30g)
- 1 Bowl Finely Chopped Green Onion (approx. 100g)
- 2/3 Bowl Rice Syrup (Mulyeot) (approx. 130ml)
- 2 Ladles Soy Sauce (Jin Ganjang) (approx. 30ml)
- 1 Onion
- About 4 Tbsp Cooked Rice (approx. 40g)
- 1/3 Bowl + 2 Ladles Fish Sauce (Myeolchi Aekjeot) (approx. 100ml + 30ml)
- 1 Ladle Sugar (approx. 20g)
- 1/2 Bowl Coarse Gochugaru (Korean chili flakes) (approx. 40g)
- 1/2 Bowl Fine Gochugaru (Korean chili flakes) (approx. 40g)
- 1 Ladle Cooking Wine (Mirin etc.) (approx. 20ml)
- 2 Ladles Sesame Seeds (approx. 20g)
- 2 Tbsp Minced Garlic (approx. 30g)
- 1 Bowl Finely Chopped Green Onion (approx. 100g)
- 2/3 Bowl Rice Syrup (Mulyeot) (approx. 130ml)
- 2 Ladles Soy Sauce (Jin Ganjang) (approx. 30ml)
Cooking Instructions
Step 1
Soaking Dried Radish and Chili Leaves: First, prepare 4kg of dried radish and 200g of dried chili leaves. Soak both ingredients in lukewarm water for about 20 minutes until well rehydrated. This helps achieve a chewy yet tender texture later.
Step 2
First Salting of Dried Radish: Lightly squeeze out the water from the rehydrated dried radish and place it in a large bowl. Pour in 1 bowl of rice syrup (approx. 200ml) and mix well. The rice syrup helps to draw out moisture from the radish, contributing to its chewy texture.
Step 3
Salting: Next, add 1 Tbsp of salt (approx. 15g) and mix it thoroughly with the dried radish. Salt helps to further remove moisture and season the radish.
Step 4
Marinating Time: Let the radish, mixed with the syrup and salt, sit for about 30 minutes. This resting period allows the radish to soften slightly and absorb the flavors.
Step 5
Blanching Chili Leaves: While the radish is marinating, prepare the soaked chili leaves. Blanch the chili leaves in boiling water for about 15 seconds. Be careful not to overcook, as they can become mushy. Immediately rinse the blanched chili leaves under cold water to stop the cooking process, then squeeze out as much water as possible.
Step 6
Making the Seasoning Paste (Using a Blender): Now, it’s time to make the delicious seasoning paste for the dried radish salad! Start by placing 1 medium onion into a blender. Onions add sweetness and depth to the seasoning.
Step 7
Adding Cooked Rice: Add about 4 Tbsp of cooked rice (approx. 40g) to the blender. The rice helps to create a smoother paste and binds the ingredients together.
Step 8
Adding Ginger: Add about 1 Tbsp of grated ginger (approx. 10g). Ginger helps to remove any unwanted smells and enhances the unique flavor of the radish. (Can be omitted if ginger is unavailable)
Step 9
Adding Fish Sauce for Base: Add 1/3 bowl + 2 ladles of anchovy fish sauce (Myeolchi Aekjeot) (approx. 100ml + 30ml). Fish sauce provides umami and a deep flavor, making it a crucial ingredient. This is the first liquid ingredient added for blending.
Step 10
Blending the Seasoning: Close the blender lid and blend until all ingredients are smoothly pureed. Blending ensures a lump-free, smooth seasoning that will easily coat the radish.
Step 11
Transferring the Paste: Pour the smoothly blended seasoning into a clean bowl. Now you’re ready to mix in the remaining seasoning ingredients.
Step 12
Adding Sweetness (Sugar): Add 1 ladle of sugar (approx. 20g) for sweetness. Adjust the amount according to your preference.
Step 13
Adding Coarse Gochugaru: Add 1/2 bowl of coarse gochugaru (approx. 40g). This chili powder gives the salad its vibrant red color.
Step 14
Adding Fine Gochugaru: Add another 1/2 bowl of fine gochugaru (approx. 40g). Fine gochugaru contributes to a smoother color and helps the seasoning dissolve better.
Step 15
Adding Cooking Wine: Add 1 ladle of cooking wine (Mirin, etc.) (approx. 20ml). Cooking wine helps to tenderize ingredients and enhance their flavor.
Step 16
Adding Nutty Flavor (Sesame Seeds): Add a generous 2 ladles of sesame seeds (approx. 20g) for a nutty aroma. Lightly crushing the sesame seeds before adding can release more fragrance.
Step 17
Adding Garlic Flavor: Add 2 Tbsp of minced garlic (approx. 30g). Garlic significantly boosts the overall flavor profile of the radish salad.
Step 18
Adding Green Onions: Add 1 bowl of finely chopped green onions (approx. 100g). Green onions provide a fresh, aromatic touch.
Step 19
Adding Shine and Sweetness (Rice Syrup): Add 2/3 bowl of rice syrup (approx. 130ml) for a glossy finish and extra sweetness. Rice syrup helps the seasoning adhere well to the ingredients.
Step 20
Final Seasoning (Soy Sauce): Finally, add 2 ladles of soy sauce (Jin Ganjang) (approx. 30ml). Soy sauce adds a savory depth that balances the entire seasoning.
Step 21
Mixing the Seasoning Well: Use a spatula or spoon to thoroughly mix all the seasoning ingredients together. Stir until the paste is smooth and well combined, without any lumps.
Step 22
Squeezing Water from Radish: Squeeze the dried radish firmly with your hands to remove excess water after it has marinated for 30 minutes. Significant amounts of water will be released due to the osmotic pressure from the salt and rice syrup. This step is crucial for achieving a chewy texture.
Step 23
Mixing the Radish Salad: Place the de-watered, chewy dried radish in a bowl, and pour the freshly made seasoning paste over it.
Step 24
Adding Chili Leaves and Salted Squid: Add the prepared blanched chili leaves (200g) and salted squid (Ojingeo Jeotgal) (600g) to the bowl with the dried radish. Salted squid adds excellent umami and a satisfying chewiness.
Step 25
Mixing Thoroughly: Now, mix everything together gently with your hands or a spatula until well combined. Ensure the seasoning is evenly distributed among the radish, chili leaves, and squid. Taste and adjust seasoning if needed, adding more salt or fish sauce if it’s too bland, or a bit more sugar or rice syrup if it’s too salty.
Step 26
Completion and Enjoyment: This deliciously mixed dried radish salad is so flavorful that it’s wonderful to eat right away! The satisfyingly chewy texture combined with the sweet, sour, and spicy flavors makes it a perfect side dish that stimulates your appetite. Enjoy this addictive dried radish salad that’s sure to make you want more rice!
