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Crunchy Dried Radish Salad (Mumalengi Muchim) – Sumi’s Kitchen Style





Crunchy Dried Radish Salad (Mumalengi Muchim) – Sumi’s Kitchen Style

A Deliciously Chewy Side Dish Made with Homemade Dried Radish and Perilla Leaves

This recipe uses sun-dried radish and dried perilla leaves, harvested from a summer garden and autumn’s finest radishes, to create a vibrant and flavorful Korean side dish. Infuse the goodness of your homegrown ingredients with a seasoning blend inspired by Chef Kim Su-mi, resulting in a delightful ‘m uma-lengi muchim’ with a satisfyingly chewy texture and rich umami. While squeezing the radish and perilla leaves might require a bit of effort, the exquisite taste makes it all worthwhile. Elevate your dining table with this healthy and homemade delight, bringing the joy of gardening and cooking together.

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Seasoned mix
  • Servings : 5 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients
  • Dried radish strips (Mumalengi) 100g
  • Dried perilla leaves (Gochupul) 30g

Cooking Instructions

Step 1

First, rinse the dried radish strips thoroughly. Then, pour boiling water over them and let them soak for about 4-5 minutes. This step helps to soften the radish, allowing it to absorb seasonings better and improving its texture.

Step 2

After soaking, place the radish strips in cold water and rub them vigorously with your hands to wash them thoroughly. This process removes any bitterness or astringency from the dried radish.

Step 3

Squeeze out as much water as possible from the washed radish strips with your hands. Excess water can dilute the flavors of the final dish.

Step 4

Add rice syrup to the squeezed radish strips and gently mix them together. Let this mixture marinate for about 10 minutes. The rice syrup will help tenderize the radish and add a subtle sweetness.

Step 5

Blanch the dried perilla leaves in boiling water for less than 1 minute – be careful not to overcook them, as they can become mushy. Immediately rinse them under cold water and squeeze out any excess moisture.

Step 6

Add the prepared perilla leaves and 1 Tbsp of minced garlic to the radish strips that have been marinating in rice syrup. Mix everything well to combine the ingredients.

Step 7

Now, add the gochugaru (Korean chili flakes) and mix until the color is evenly distributed. Feel free to adjust the amount of gochugaru to your preference.

Step 8

Add 2 tsp of sesame oil and 1.5 Tbsp of soy sauce. Gently knead the mixture with your hands to ensure the seasonings are well incorporated and the flavors meld together.

Step 9

Finally, add 1 tsp of gochujang (Korean chili paste) to balance the overall flavor profile. Gochujang will add a deeper, more complex taste to the dish.

Step 10

Finish by sprinkling 1 Tbsp of sesame seeds generously over the top. This adds a wonderful nutty aroma, completing your delicious crunchy dried radish salad. Enjoy!



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