Chewy and Delicious Dried Radish Salad (Mool-malengi Muchim)
A Satisfying Side Dish: Chewy Dried Radish Salad (Mool-malengi Muchim)
This is a fantastic side dish that’s perfect year-round! Enjoy the satisfyingly chewy and crunchy texture of Mool-malengi Muchim. The sweet and spicy seasoning makes it so addictive, you won’t be able to stop after the first bite. It’s easy to make and a wonderful addition to your banchan collection. Let’s get started on making this delicious dried radish salad!
Main Ingredients- Dried radish (Mool-malengi) 100g
- Dried chili leaves 20g
- Scallions 4 stalks
- Onion 1/2
- Red chili pepper 1
- Sesame seeds, a pinch
Pre-seasoning Ingredients- Anchovy sauce 3 Tbsp
- Savory soy sauce (Mat-ganjang) 2 Tbsp
- Plum extract 1 Tbsp
Seasoning Ingredients- Gochugaru (Korean chili flakes) 3 Tbsp
- Corn syrup or Oligosaccharide 3 Tbsp
- Minced garlic 1 Tbsp
- Grated ginger or ginger paste, a pinch
- Anchovy sauce 3 Tbsp
- Savory soy sauce (Mat-ganjang) 2 Tbsp
- Plum extract 1 Tbsp
Seasoning Ingredients- Gochugaru (Korean chili flakes) 3 Tbsp
- Corn syrup or Oligosaccharide 3 Tbsp
- Minced garlic 1 Tbsp
- Grated ginger or ginger paste, a pinch
Cooking Instructions
Step 1
First, soak the dried chili leaves in lukewarm water for at least 30 minutes until they become soft and pliable. Be careful not to soak them for too long, as they can become mushy.
Step 2
Place the dried radish in a bowl and rinse it thoroughly with cold water. Gently rub the radish with your hands while rinsing to remove any dirt or dust. Continue rinsing until the water runs clear. Once clean, drain the radish in a colander and let it sit for at least 30 minutes. This allows the radish to rehydrate and absorb moisture, making it tender and ready to soak up the flavors.
Step 3
While the radish and chili leaves are rehydrating, prepare the vegetables. Chop the scallions into bite-sized pieces, slice the onion thinly, and thinly slice the red chili pepper diagonally (after removing the seeds). Squeeze out any excess water from the soaked chili leaves.
Step 4
Transfer the rehydrated dried radish to a bowl. Add the pre-seasoning ingredients: 3 Tbsp anchovy sauce, 2 Tbsp savory soy sauce, and 1 Tbsp plum extract. Mix well and let it sit for about 5 to 10 minutes to allow the flavors to penetrate the radish.
Step 5
After the pre-seasoning step, add all the seasoning ingredients to the bowl: 3 Tbsp gochugaru, 3 Tbsp corn syrup (or oligosaccharide), 1 Tbsp minced garlic, and a pinch of grated ginger.
Step 6
Now, it’s time to mix vigorously! Gently but firmly massage the seasoning into the dried radish. Ensure that every piece is evenly coated with the delicious seasoning. This step is crucial for developing the flavor and texture.
Step 7
Finally, add the chopped scallions, sliced onion, and red chili pepper to the bowl. Gently toss everything together until the vegetables are well combined with the radish and seasoning. Be careful not to overmix, as this can make the vegetables mushy.
Step 8
Your chewy and satisfying Mool-malengi Muchim is ready! Sprinkle some sesame seeds on top for an extra touch of flavor and visual appeal. This dish is delicious served immediately or can be stored in the refrigerator to enjoy as a flavorful banchan for days to come.
