Chewy Dried Radish Salad (Mumalengi Muchim) – Baek Jong-won Style
Chewy Dried Radish Salad (Mumalengi Muchim) – Baek Jong-won Style
Achieve the Perfect Chewy Texture! Easy Baek Jong-won Style Dried Radish Salad Recipe
Dried radish salad (Mumalengi Muchim) is celebrated for its wonderfully chewy and crisp texture. Today, I’m sharing a recipe inspired by Baek Jong-won, using pre-dried radish I had on hand. This version uses a kimchi-style seasoning paste for a deeper, more complex flavor. It’s a fantastic banchan (side dish) that pairs perfectly with rice!
Main Ingredients- Dried radish (Mumalengi) 200g
- Warm water (for soaking) 3-5 Tbsp (optional)
- Green onions 2 handfuls (approx. 100g)
Seasoning Ingredients- Sugar 1.5 Tbsp
- Oligosaccharide (or corn syrup/rice syrup) 3 Tbsp
- Minced garlic 1.5 Tbsp
- Soy sauce 3 Tbsp
- Fish sauce 9 Tbsp (anchovy or sand lance fish sauce recommended)
- Gochugaru (Korean chili flakes) 9 Tbsp (coarse grind preferred)
- Salt 0.5 Tbsp (adjust to taste)
- Sesame seeds 1 Tbsp
- Sugar 1.5 Tbsp
- Oligosaccharide (or corn syrup/rice syrup) 3 Tbsp
- Minced garlic 1.5 Tbsp
- Soy sauce 3 Tbsp
- Fish sauce 9 Tbsp (anchovy or sand lance fish sauce recommended)
- Gochugaru (Korean chili flakes) 9 Tbsp (coarse grind preferred)
- Salt 0.5 Tbsp (adjust to taste)
- Sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, place the dried radish in a clean bowl. Pour warm water (boiled and then slightly cooled is best) over the dried radish until it’s fully submerged. Let it soak for about 10 minutes until it starts to soften slightly. The amount of water may vary depending on the amount of dried radish.
Step 2
After 10 minutes, rinse the rehydrated dried radish under cold running water 3-4 times. The initial water might be cloudy, but rinse until the water runs clear to remove any bitterness or impurities. Once thoroughly washed, gently squeeze out about 60-70% of the water and place the radish in another bowl. Squeezing too hard can make the texture tough.
Step 3
Wash the green onions well and then finely chop them. You can use both the white and green parts.
Step 4
Add the chopped green onions to the bowl with the squeezed dried radish. Now, add an additional 3-5 tablespoons of warm water. This helps prevent the seasoning from becoming too thick and makes the salad easier to mix.
Step 5
Begin by adding the sugar (1.5 Tbsp) and oligosaccharide (3 Tbsp). Mix them well. Adding the sweetener first helps it dissolve and coat the radish, preparing it for the other seasonings.
Step 6
Now it’s time to add the main seasonings. Add the minced garlic (1.5 Tbsp), soy sauce (3 Tbsp), fish sauce (9 Tbsp), and gochugaru (9 Tbsp). The fish sauce adds a savory depth, and the gochugaru provides the characteristic color and spice.
Step 7
With all the ingredients in the bowl, it’s time to mix! Use your clean hands to gently massage and mix the radish with the seasonings. Press down firmly as you mix. This ‘jiggle-jiggle’ (jomul-jomul) motion helps the seasoning penetrate the radish thoroughly, resulting in a much tastier salad.
Step 8
Add the salt (0.5 Tbsp) and mix once more. The salt balances the flavors and gives a clean finish. (Taste and add more salt if needed.)
Step 9
Finally, sprinkle in the sesame seeds (1 Tbsp) for a nutty aroma and give it a final gentle toss.
Step 10
Your delicious Baek Jong-won style dried radish salad with its satisfyingly chewy texture is complete! It’s ready to eat right away, but for an even richer flavor, let it rest in the refrigerator for about a day.
