Spicy, Sweet, and Chewy Dried Radish Salad (Muchim) Recipe
Ultimate Guide to Baek Jong-won’s Dried Radish Salad: A Perfect Pairing with Bossam, Suyuk, and Kimchi
Let’s try making this delicious dried radish salad that’s sure to become your favorite side dish!
Ingredients- Dried Radish (Muchimyong) 2 cups
- Gochugaru (Korean chili flakes) 4 Tbsp
- Oligosaccharide (corn syrup) 5 Tbsp
- Sugar 3 Tbsp
- Salt 1.5 Tbsp
- Minced Garlic 1.5 Tbsp
- Fish Sauce 2 Tbsp
- Toasted Sesame Seeds, a pinch
Cooking Instructions
Step 1
We’re going to make a delicious dried radish salad, often called a ‘rice thief’ because it’s so addictive! Its chewy texture and perfectly balanced spicy-sweet flavor are irresistible. Let’s follow Chef Baek Jong-won’s tips for an even more delicious result.
Step 2
First, take your dried radish. Place 2 cups of dried radish in a bowl and cover it with warm water. Let it soak for at least 30 minutes, or until the radish becomes soft and pliable. Once rehydrated, drain it thoroughly and squeeze out as much water as possible. This step is crucial to ensure the seasoning adheres well and doesn’t become watery.
Step 3
After squeezing out the water, add 4 tablespoons of gochugaru (Korean chili flakes) to the dried radish. Gently mix and coat every piece of radish with the chili flakes. This process not only gives the radish a beautiful color but also starts to infuse it with the chili’s flavor, leading to a richer taste.
Step 4
Now, it’s time to add the remaining seasonings. Add 5 tablespoons of oligosaccharide, 3 tablespoons of sugar, 2 tablespoons of fish sauce, 1.5 tablespoons of minced garlic, and 1.5 tablespoons of salt. This combination creates a perfect balance of sweetness, saltiness, and umami. Mix everything gently with your hands until well combined, making sure there are no clumps and all ingredients are evenly distributed.
Step 5
Finally, sprinkle a pinch of toasted sesame seeds for a nutty aroma to complete your delicious dried radish salad! It’s great to eat right away, but for an even deeper flavor, let it rest in the refrigerator for about a day to allow the seasonings to meld. This dish is a fantastic side for rice and pairs wonderfully with bossam or suyuk (Korean boiled pork). Enjoy your homemade treat!