Spicy dried radish (Mumallaengi muchim)
Briefly soak dried radish strips and squeeze them dry, then stir-fry briefly and toss with red pepper flakes and rice syrup.
- Cuisine
- Korean
- Prep
- 15 min
- Cook
- 1 min
Scale the recipe
Ingredients
- Dried Korean radish strips Unseasoned dried strips weighed before rinsing or soaking
- 100 g
- Scallions
- 15 g
Seasonings
- Neutral cooking oil
- 1/3 T
- Minced garlic
- 1/2 T
- Anchovy fish sauce
- 1 T
- Korean red pepper flakes (gochugaru)
- 2 T
- Korean rice syrup (ssal-jocheong)
- 2 T
- Toasted sesame seeds
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wash the dried radish
Weigh out 100 g. Swish the strips gently by hand in cold drinking water to rinse off soil and dust. Change the water and rinse again.
-
Soak briefly in cold water
Cover the strips with fresh cold drinking water and soak for 8–10 minutes. Drain when a strip bends without breaking and still feels springy.
-
Press out the water
Drain in a strainer and squeeze out excess water one handful at a time. Gently loosen any strips stuck together.
-
Briefly stir-fry
Heat a thin layer of oil 1/3 T in a skillet over medium-high. Stir-fry the strips for about 1 minute, until glossy, then transfer to a bowl to cool.
-
Mix the red pepper seasoning
Thinly slice the scallions 15 g. Mix them with minced garlic 1/2 T, anchovy fish sauce 1 T, red pepper flakes 2 T and rice syrup 2 T.
-
Toss with the seasoning
Add the cooled radish to the seasoning and fold gently from the bottom until each strip is lightly coated.
-
Add sesame and refrigerate leftovers
Sprinkle on the toasted sesame seeds 1/2 T, toss lightly and serve. Refrigerate leftovers at 4°C or colder within 2 hours, or within 1 hour if the air temperature is above 32°C.
