Crispy and Nutty Delight: Walnut Dried Radish Salad Recipe
A Special Dried Radish Salad Enhanced with Walnuts
Experience the perfect harmony of chewy dried radish and rich, toasty walnuts in this nutritious side dish, Walnut Dried Radish Salad. It’s an irresistible ‘rice thief’ for those times you crave something flavorful!
Main Ingredients- 200g dried radish strips (mu mal랭이)
- 50g walnuts
- 2 Tbsp oligosaccharide
- 1 Tbsp sesame seeds or black sesame seeds
Seasoning Sauce- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp guk-ganjang (Korean soup soy sauce)
- 1/2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp onion enzyme or onion juice
- 1 Tbsp plum extract (maesil cheong)
- Pinch of grated ginger (or ginger paste)
- 1 Tbsp cooking wine (mirin)
Kelp Broth (Optional)- 1 dried pollock head
- 50g radish
- 2 dried shiitake mushrooms
- 1 piece kelp (5cm x 5cm)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp guk-ganjang (Korean soup soy sauce)
- 1/2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp onion enzyme or onion juice
- 1 Tbsp plum extract (maesil cheong)
- Pinch of grated ginger (or ginger paste)
- 1 Tbsp cooking wine (mirin)
Kelp Broth (Optional)- 1 dried pollock head
- 50g radish
- 2 dried shiitake mushrooms
- 1 piece kelp (5cm x 5cm)
Cooking Instructions
Step 1
First, lightly rinse the dried radish strips under cold water to remove any dust. Then, soak them in the prepared kelp broth for about 10 to 30 minutes until they become soft and rehydrated. If you don’t have kelp broth, plain water will also work. Once rehydrated, thoroughly squeeze out the excess water. For added flavor, you can lightly season the radish with a touch of soup soy sauce and sesame oil before mixing with the sauce.
Step 2
Blanch the walnuts in boiling water for about 1 minute. This helps to easily remove the bitter inner skin. After blanching, rinse them under cold water, peel off the inner skin completely, and drain them well.
Step 3
In a bowl, combine gochujang, fine gochugaru, soy sauces (guk-ganjang and jin-ganjang), onion enzyme, plum extract, grated ginger, and cooking wine. Mix well to create the seasoning sauce. Transfer this sauce to a pot and gently simmer over low heat until it starts to bubble. Once it boils, remove from heat and let it cool slightly. If you like, you can add about 1/2 Tbsp of minced garlic. Feel free to adjust the sweetness, saltiness, and spiciness to your personal taste.
Step 4
Add the rehydrated and squeezed dried radish strips to the cooled seasoning sauce. Gently mix and massage the sauce into the radish. Using a salad spinner to remove as much moisture as possible from the radish beforehand will prevent the sauce from becoming watery and ensure it adheres well. Mix thoroughly to coat every strip evenly.
Step 5
Finally, add the prepared walnuts and mix gently. Lightly crush the sesame seeds or black sesame seeds between your palms before adding them to enhance their nutty aroma. Toss lightly one more time after adding the seeds. Your delicious Walnut Dried Radish Salad is ready! While it’s tasty right away, refrigerating it for a short while allows the flavors to meld even better, resulting in an even more delightful taste.
