Korean Seasoned Dried Radish (Mumallaengi Muchim) | 무말랭이 무침
pronounced: Moo-Malla-Engi Moo-Chim
What: An easy side dish that used dried Korean radish and classic Korean seasonings
Taste: Spicy, crunchy yet chewy, and Korean flavors that make it umami.
How It’s Made: Rehydrate dried radish in water then soy sauce. Then add in sauce mixture and garnish.
What to Serve it With: It’s a side dish! So it will go with any meal. Pairs wonderfully with rice.
Tip: We dehydrate Korean radish ourselves with a dehydrator machine because it tastes better. You can buy dried Korean radish at the Korean market though, or you can learn how to dehydrate with a machine here (coming soon).
Store Bought Dried Korean Radish at Korean market
Korean Seasoned Dried Radish (Mumallaengi Muchim) | 무말랭이 무침
Ingredients
- ~About 2 cups dried Korean radish (104g)
- Water
- Soy sauce mixture from Korean Soy Sauce Pickle recipe*
- 1 Tbsp regular soy sauce (11g) (We use Regular Kikkoman)
- 2 Tbsp fish sauce (32g) (We use Three Crabs Fish Sauce)
- 2 Tbsp plum extract (33g) (We use Beksul brand)
- 1 Tbsp white sugar (11g)
- 1 Heaping Tbsp garlic, chopped (27g)
- 1 Tbsp sesame oil (9g)
- 2 Tbsp Korean red pepper flakes (18g)
- 2 Tbsp green onion, chopped
- 1 Tbsp sesame seeds, roasted
Instructions
- Rehydrate dried radish by submerging dried radish in a large bowl with water for 30 minutes to 1 hour, or until the radish loosens up. Make sure all radish are submerged. Strain out the water, and lightly squeeze out the excess water out of the radish with your hands.
- Submerge dried radish in soy sauce mixture from previous Korean Soy Sauce Pickles recipe for about 2 hours or until the radish has browned and soaked up the soy sauce mixture. Strain out the soy sauce, and set radish aside in a medium bowl. Do not squeeze out excess soy sauce out of radish.
- In a small bowl, add all sauce seasonings. Gently mix to blend. Add in green onions and sesame seeds to dried radish. Add in sauce to radish. Mix all together. Adjust to taste (Need a bit more salt? Add more fish sauce (1tsp), need more sweetness? Add more sugar.
- Serve immediately or refrigerate in air tight container. And enjoy!
Notes:
*Use leftover soy sauce from Korean Soy Sauce Pickles (Jangajji) | 장아찌. The diluted soy sauce infused with flavors from the onion, radish, and jalapeño is my Mom's secret. Regular soy sauce will be too salty.
instructions with visual
Rehydrate dried radish by submerging dried radish in a large bowl with water for 30 minutes to 1 hour, or until the radish loosens up. Make sure all radish are submerged. Strain out the water, and lightly squeeze out the excess water out of the radish with your hands.
Submerge dried radish in soy sauce mixture from previous Korean Soy Sauce Pickles recipe for about 2 hours or until the radish has browned and soaked up the soy sauce mixture. Strain out the soy sauce, and set radish aside in a medium bowl. Do not squeeze out excess soy sauce out of radish.
In a small bowl, add all sauce seasonings. Gently mix to blend. Add in green onions and sesame seeds to dried radish. Add in sauce to radish. Mix all together. Adjust to taste (Need a bit more salt? Add more fish sauce (1tsp), need more sweetness? Add more sugar.
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