Chewy, Sweet & Spicy Dried Radish Salad (Mumalengi Muchim)
Chewy, Sweet & Spicy Dried Radish Salad (Mumalengi Muchim)
Mastering the Art of Delicious Mumalengi Muchim
I made Mumalengi Muchim following the recipe my teacher shared when I was studying Korean cuisine. It’s a delightful dish bursting with flavor!
Main Ingredients- 30g Dried Radish (Using Korean radish is key to avoid bitterness!)
- 2 Scallions
- A pinch of sesame seeds (for nutty aroma)
- 5g Dried Radish Greens (Optional, adds a deeper flavor)
Seasoning Mix- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 1/2 Tbsp Minced Garlic
- 1 tsp Anchovy Sauce (or similar umami sauce)
- 1/2 tsp Grated Ginger (Freshly grated ginger is best for aroma)
- 2.5 Tbsp Corn Syrup (Adjust sweetness to your preference)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 1/2 Tbsp Minced Garlic
- 1 tsp Anchovy Sauce (or similar umami sauce)
- 1/2 tsp Grated Ginger (Freshly grated ginger is best for aroma)
- 2.5 Tbsp Corn Syrup (Adjust sweetness to your preference)
Cooking Instructions
Step 1
The first secret to delicious Mumalengi Muchim is choosing the right radish. My teacher emphasized that Korean radish yields dried radish that’s less bitter and has a better texture. Be sure to select Korean dried radish from the market.
Step 2
Rinse the dried radish gently under running water, then soak it in lukewarm water for about 10 minutes until it softens. Be careful not to soak it for too long, as it can become mushy. (If you’re using the optional dried radish greens, you can soak them together at this stage.)
Step 3
Before making the seasoning, let’s prepare the other ingredients. Wash the scallions and cut them into approximately 3cm lengths, or chop them finely if you prefer a more delicate taste. Grating fresh ginger will enhance the aroma significantly. (If using frozen or sliced ginger, mince it finely according to the amount.)
Step 4
While the dried radish is soaking, prepare the seasoning. In a bowl, combine 2 Tbsp gochugaru, 1 Tbsp fish sauce, 1/2 Tbsp minced garlic, 1 tsp anchovy sauce, 1/2 tsp grated ginger, and 2.5 Tbsp corn syrup. Mix well. Letting the seasoning sit beforehand allows the flavors to meld beautifully.
Step 5
Once the dried radish is rehydrated, drain it thoroughly in a colander. Squeeze out as much water as possible by hand. Excess water can dilute the seasoning and make the dish watery.
Step 6
Add the squeezed dried radish to the prepared seasoning mixture. Also, toss in the sesame seeds.
Step 7
Gently mix everything together with your hands, ensuring the seasoning coats the dried radish evenly. Add the chopped scallions and mix again. Avoid overmixing, which can make the radish mushy. The goal is to coat everything lightly and evenly.
Step 8
And there you have it – your delicious Mumalengi Muchim is ready! The chewy texture combined with the savory and slightly sweet seasoning is truly wonderful. Enjoy this homemade treat with your loved ones! (My mother absolutely loved it when I sent it to her!)
