Chewy Dried Radish Salad (Musalengi Muchim) Recipe
Chewy Dried Radish Salad (Musalengi Muchim) Recipe
Homemade Chewy Dried Radish Salad Made with Sun-Dried Radishes
I bought a ton of radishes at a great price in the fall and dried them myself! I took them out of the freezer because I was craving that delightfully chewy dried radish salad. This recipe will guide you through making a delicious and satisfying side dish that pairs perfectly with any meal.
Ingredients- 2 handfuls of dried radish (musalengi) (approx. 100g)
- 5 Tbsp oligosaccharide (or corn syrup)
- 3 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp red pepper paste (gochujang)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, gently rinse the dried radishes under running water. Soak them in lukewarm water for about 10-15 minutes until they become soft and pliable. Avoid using hot water as it can make them mushy. Once rehydrated, squeeze out excess water firmly with your hands, being careful not to break them apart too much. Place the squeezed radish into a bowl and add 5 tablespoons of oligosaccharide. Gently massage the radish with the sweetener to allow it to absorb the sweetness.
Step 2
Now it’s time to season the radish. Add all the prepared seasoning ingredients to the bowl with the radish: 3 tablespoons of red pepper flakes, 1 tablespoon of red pepper paste, 2 tablespoons of soy sauce, and 1 tablespoon of minced garlic. Mix everything thoroughly. Reserve the sesame oil for the end to preserve its fragrance. Ensure all the radish pieces are evenly coated with the seasonings.
Step 3
Once the seasonings are evenly distributed, mix the radish vigorously with your hands, a technique called ‘barak-barak’ in Korean. This motion helps the seasonings penetrate deeply into the radish, enhancing the flavor. Continue mixing for about 1-2 minutes until well combined. Finally, add 1/2 tablespoon of sesame oil and a sprinkle of sesame seeds. Give it one last gentle toss. The salad is delicious immediately, but for an even better flavor, let it rest in the refrigerator for about 30 minutes to allow the flavors to meld.
