Chewy Dried Radish Salad (Mumalengi Muchim)
Chewy Dried Radish Salad (Mumalengi Muchim)
How to Make Mumalengi Muchim: The Perfect Seasoning for a Crispy Dried Radish and Pepper Leaf Salad
Introducing a chewy and irresistibly textured Mumalengi Muchim, the perfect side dish for a simple bowl of white rice. This salad pairs wonderfully with boiled pork (suyuk) or noodles, offering a delightful balance of sweetness and savory flavor. Elevate your home cooking with this delicious recipe for dried radish salad with pepper leaves!
Main Ingredients- Dried radish strips (Mumalengi) 80g
- Dried chili leaves (Gochutnip) 20g
- Sugar 1 Tbsp (for soaking)
Sweet & Spicy Seasoning- Gochugaru (Korean chili flakes) 3 Tbsp
- Soy sauce (Guk-ganjang/Jinganjang) 3 Tbsp
- Fish sauce (Anchovy) 2 Tbsp
- Sugar 2 Tbsp
- Minced garlic 2 Tbsp
- Oligosaccharide (or corn syrup) 2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Soy sauce (Guk-ganjang/Jinganjang) 3 Tbsp
- Fish sauce (Anchovy) 2 Tbsp
- Sugar 2 Tbsp
- Minced garlic 2 Tbsp
- Oligosaccharide (or corn syrup) 2 Tbsp
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, soak the dried chili leaves in lukewarm water for at least 30 minutes until softened. Once rehydrated, trim away any tough stems to ensure a pleasant texture.
Step 2
To achieve a pleasant chewy texture, soak the dried radish strips in water with 1 tablespoon of sugar dissolved in it for about 20 minutes. The sugar helps to neutralize any strong odors from the radish and speeds up the rehydration process.
Step 3
After 20 minutes, check that the dried radish strips have rehydrated to a desirable chewy consistency.
Step 4
Rinse the rehydrated dried radish strips gently under running water to remove any dust. Then, squeeze out as much water as possible by hand. Excess moisture can make the salad watery and less flavorful.
Step 5
In a bowl, combine the gochugaru (3 Tbsp), soy sauce (3 Tbsp), sugar (2 Tbsp), fish sauce (2 Tbsp), and minced garlic (2 Tbsp). Mix well to create the seasoning paste.
Step 6
Place the prepared dried radish strips and the rehydrated chili leaves into a large mixing bowl.
Step 7
Pour all of the prepared seasoning paste over the radish and chili leaves. Gently mix and massage the ingredients with your hands to ensure the seasoning is evenly distributed. This ‘jomul-jomul’ technique helps the flavors meld.
Step 8
Finally, add the oligosaccharide (2 Tbsp) to impart a mild sweetness and a glossy sheen. Oligosaccharide is key for that appetizing shine, so don’t skip this step.
Step 9
Sprinkle in the toasted sesame seeds (1 Tbsp) and give it a final gentle toss to combine. This adds a lovely nutty aroma and completes the dish.
Step 10
Your delicious Mumalengi Muchim, with its satisfying chewy texture and sweet-spicy flavor, is now ready to be enjoyed! 🙂
