Chewy and Moist Dried Radish Salad (Mumalengi Muchim)
The Ultimate Side Dish: Chewy, Moist, and Delicious Dried Radish Salad (Mumalengi Muchim) – Secret to Perfect Texture!
Today, I’m excited to share a dried radish salad (Mumalengi Muchim) made even chewier and more flavorful using a food dehydrator I recently purchased. I used dried radishes that I preserved last year. The key to a great Mumalengi Muchim is how well you squeeze out the water, and the dehydrator really helped achieve a perfect texture. Since I dried and seasoned it myself, it’s a side dish you can enjoy with peace of mind. I absolutely love dried radish, so every year I buy plenty of radishes, dry them, and make this salad frequently. I think it’s one of the best decisions I make! The delightful chewy texture makes it my favorite radish side dish. Once you try making it yourself, you’ll notice the significant difference in flavor compared to store-bought versions. Wishing you a wonderful day today! ♡
Radish Preparation- 3.5 cups well-dried radish strips (Mumalengi)
- 500g water (for soaking)
- 4 Tbsp glutinous rice flour (for making rice paste)
Additional Ingredients- A small amount of dried chili leaves (Gochutnip)
- A small amount of dried chili leaves (Gochutnip)
Cooking Instructions
Step 1
In a large bowl, place the well-dried radish strips. Add enough water to cover them and let them soak for 30 minutes to 1 hour, until they become pliable. Stir occasionally to ensure even soaking.
Step 2
In another bowl, put the dried chili leaves and pour hot water over them. Let them soak for about 10 minutes until softened. It’s important for them to become tender.
Step 3
Once the chili leaves are softened, squeeze out as much water as possible with your hands. Then, cut them into bite-sized pieces with scissors. Thoroughly squeezing out the water will prevent the salad from becoming too moist when mixed with the radish.
Step 4
In a saucepan, combine 4 tablespoons of glutinous rice flour with 1 cup of water. Whisk until smooth, ensuring there are no lumps. Cook over medium-low heat, stirring constantly, until it thickens into a paste. Once it reaches a thick consistency, remove from heat and let it cool completely.
Step 5
Take the squeezed radish strips and add all the seasoning ingredients: fish sauce, cooled glutinous rice paste, chili powder, sugar, honey, minced garlic, chopped green onion, toasted sesame seeds, and toasted black sesame seeds. Also, add the prepared chili leaves. Gently mix everything with your hands, ensuring the seasoning coats the radish strips evenly. Feel free to adjust the seasoning to your preference.
Step 6
Transfer the seasoned radish salad to an airtight container. Refrigerate for at least half a day, or preferably overnight, to allow the flavors to meld and deepen. When ready to serve, portion it out onto a plate. Enjoy your delicious, chewy, and moist Mumalengi Muchim!