Spicy & Sweet Chewy Dried Radish Salad
The Ultimate Rice Thief Featured on TV! Golden Recipe for Chewy Dried Radish Salad
Introducing a chewy dried radish salad that’s perfect for when you have a lack of appetite. It pairs wonderfully with various Korean side dishes and is a magical ‘rice thief’ that will have you finishing a whole bowl of rice! Enjoy this proven delicious recipe, also featured on ‘All Recipes of the World’ and ‘Man-Gae Recipes’, conveniently at home!
Main Ingredients & Soaking
- Dried Radish (Mool-malengi) 170g
- Scallions 1/2 bunch (approx. 5-6 stalks)
- 1L Cold Water
- 1/2 Paper Cup Soju (approx. 50ml)
- 3 Tbsp Water for Rice Flour Paste
- 1.5 Tbsp Rice Flour
Spicy & Sweet Seasoning
- 1/2 Paper Cup Gochugaru (Korean Chili Flakes, approx. 50g)
- 3 Tbsp Minced Garlic
- 1 Tbsp Ginger Juice (or 1/2 tsp minced ginger)
- 2.5 Tbsp Sesame Oil
- 3 Tbsp Toasted Sesame Seeds
- 1/2 Paper Cup Soy Sauce (approx. 50ml)
- 1/2 Paper Cup Onion Juice (approx. 50ml)
- 1/2 Paper Cup Corn Syrup (Jocheong, approx. 50ml, can substitute with rice syrup)
- 1/2 Paper Cup Gochugaru (Korean Chili Flakes, approx. 50g)
- 3 Tbsp Minced Garlic
- 1 Tbsp Ginger Juice (or 1/2 tsp minced ginger)
- 2.5 Tbsp Sesame Oil
- 3 Tbsp Toasted Sesame Seeds
- 1/2 Paper Cup Soy Sauce (approx. 50ml)
- 1/2 Paper Cup Onion Juice (approx. 50ml)
- 1/2 Paper Cup Corn Syrup (Jocheong, approx. 50ml, can substitute with rice syrup)
Cooking Instructions
Step 1
In a large bowl, place the dried radish (mool-malengi). Pour in 1L of cold water and 1/2 paper cup of soju. This process helps soften the radish and removes any unwanted odors. Let it soak for about 15 minutes.
Step 2
Drain the soaked dried radish in a sieve and squeeze out as much moisture as possible. Squeezing firmly by hand is crucial for maintaining the chewy texture and preventing it from becoming mushy. This is a key step for achieving that satisfying chewiness.
Step 3
Wash the scallions thoroughly and cut them into approximately 3cm lengths. Cutting them into manageable pieces ensures they are easy to eat.
Step 4
In a small bowl, combine 1.5 Tbsp of rice flour with 3 Tbsp of water. Whisk well until smooth, ensuring there are no lumps to create a rice flour paste.
Step 5
In a pot, add 1/2 paper cup of soy sauce, 1/2 paper cup of onion juice, and 1/2 paper cup of corn syrup. Stir in the prepared rice flour paste. Cook over medium-low heat, stirring constantly. Adding the rice flour paste and simmering gently will make the seasoning smoother and richer.
Step 6
Once the seasoning mixture begins to bubble, immediately turn off the heat. Stir in 1/2 paper cup of gochugaru (Korean chili flakes) until fully incorporated and smooth. Adding gochugaru to the hot mixture helps to develop a deeper, richer color.
Step 7
Transfer the seasoning mixture to another bowl and let it cool completely. It’s important to ensure the seasoning is fully cooled before mixing it with the radish to prevent it from becoming soggy or mushy.
Step 8
Once the seasoning is completely cool, add 3 Tbsp of minced garlic, 1 Tbsp of ginger juice, 2.5 Tbsp of sesame oil, and 3 Tbsp of toasted sesame seeds. Mix everything well to create a delicious seasoning paste.
Step 9
In a large bowl, combine the well-squeezed dried radish with the completely cooled seasoning paste. Use your hands to gently toss and mix everything together, ensuring the seasoning coats the radish evenly. Finally, add the chopped scallions and mix lightly. Your spicy, sweet, and chewy dried radish salad is now complete!
