Delectable Dried Radish Salad (Mumalengi Muchim)
NO29 Mother-in-law’s Cherished Dried Radish Salad
This dish is made with fond memories of my mother-in-law, who used to prepare it as a side dish during her lifetime. She always made it with a generous amount of corn syrup, giving it a glossy and very sweet finish. I’ve gently upgraded her recipe to suit modern tastes. It’s a perfect banchan (side dish) for the winter season and can be stored for quite some time in a kimchi refrigerator. For children, mixing in some dried shredded squid (jinmi-chae) makes it even more appealing. Wishing you all good health and happiness!
Main Ingredients
- 200g Dried Radish Strips
- 20g Dried Chili Leaves
- 100g Scallions
Seasoning
- 6 Tbsp Soy Sauce for Seasoning (Mat Ganjang)
- 6 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 2 Tbsp Minced Garlic
- 4 Tbsp Plum Extract
- 3/2 tsp Ginger Powder
- 3 Tbsp Oligodang (Corn Syrup)
- 2 Tbsp Toasted Sesame Seeds
- 8 Tbsp Gochugaru (Korean Chili Flakes, fine grind)
- 6 Tbsp Soy Sauce for Seasoning (Mat Ganjang)
- 6 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 2 Tbsp Minced Garlic
- 4 Tbsp Plum Extract
- 3/2 tsp Ginger Powder
- 3 Tbsp Oligodang (Corn Syrup)
- 2 Tbsp Toasted Sesame Seeds
- 8 Tbsp Gochugaru (Korean Chili Flakes, fine grind)
Cooking Instructions
Step 1
First, prepare 200g of dried radish strips. The dark color is natural and caused by high temperatures during drying, so don’t worry. Rinse them thoroughly 2-3 times.
Step 2
After rinsing, add clean water to the dried radish strips and let them soak for about 30 minutes until softened. This step helps to rehydrate and tenderize the radish.
Step 3
While the radish is soaking, blanch the 20g of dried chili leaves in boiling water for just 2-3 minutes. Be careful not to over-blanch, as they can become too soft.
Step 4
Immediately rinse the blanched chili leaves in cold water and gently squeeze out as much excess water as possible. Set them aside.
Step 5
Drain the soaked dried radish strips and rinse them once more under running water. Then, squeeze out the water firmly with your hands. Removing excess water is crucial for the seasoning to adhere well.
Step 6
Now, let’s make the delicious seasoning. In a mixing bowl, combine all the seasoning ingredients except for the gochugaru (chili flakes) and sesame seeds. Mix well: soy sauce for seasoning, anchovy sauce, minced garlic, plum extract, ginger powder, and oligodang.
Step 7
Add the fine gochugaru to the squeezed dried radish strips. Gently toss and mix, ensuring the chili flakes coat the radish evenly and allow them to absorb the flavor.
Step 8
Next, add the prepared blanched chili leaves to the radish mixture. Pour in the seasoning sauce you prepared earlier and gently mix everything together until well combined and the flavors meld.
Step 9
Finally, add the cleaned and chopped scallions and the toasted sesame seeds. Toss lightly to combine. The crispness of the scallions and the nutty aroma of the sesame seeds will enhance the overall flavor.
Step 10
See how beautifully the seasoning has coated the radish, chili leaves, and scallions? It looks incredibly appetizing! ^^
Step 11
Transfer the carefully prepared dried radish salad to a serving dish. This delightful banchan is now ready to grace your table. Enjoy your meal!
