Chewy and Moist Dried Radish Salad with Garlic Scapes
Unlock the Secret to Moist and Delicious Dried Radish Salad (Mool-malengi Muchim) with Garlic Scapes!
Here’s a recipe for a truly satisfying dried radish salad (Mool-malengi Muchim) made with radishes I’ve dried myself! It’s homemade, so you can trust its cleanliness and flavor. Every year, I dry radishes in the fall, but they often get overshadowed by other side dishes. This time, I decided to use up some leftover garlic scapes and mixed them in. Even a small amount of garlic scapes made a noticeable difference, significantly upgrading the taste and adding a delightful crispness. Since these are homemade dried radishes, they retain a wonderfully chewy texture, and the plump pieces are simply irresistible. My accumulated experience in preparing dried radish salad ensures it stays moist until the very last bite, far superior to anything store-bought. You won’t be able to go back to purchased versions! Enjoy this incredibly chewy and moist side dish, made with safe, homegrown ingredients. Delicious Mool-malengi Muchim with Garlic Scapes! Enjoy your meal and stay healthy! ♡
Main Ingredients- Dried radish (Mool-malengi) 2 cups
- Garlic scapes, a small amount (approx. 50-70g)
- Dried red pepper leaves (Gochutnip) 1/2 cup
Seasoning Ingredients- Fish sauce (Kkanari Aekjeot) 3 Tbsp
- Sugar 2 Tbsp
- Rice syrup (or corn syrup) 2 Tbsp
- Minced green onion 2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Red pepper flakes (Gochugaru) 3 Tbsp
- Red pepper paste (Gochujang) 1/3 Tbsp
- Cooked glutinous rice paste (Chapssalpul) 1 Tbsp (made by boiling 1/4 bowl of cooked rice with water, then strained)
- Fish sauce (Kkanari Aekjeot) 3 Tbsp
- Sugar 2 Tbsp
- Rice syrup (or corn syrup) 2 Tbsp
- Minced green onion 2 Tbsp
- Toasted sesame seeds 1 Tbsp
- Red pepper flakes (Gochugaru) 3 Tbsp
- Red pepper paste (Gochujang) 1/3 Tbsp
- Cooked glutinous rice paste (Chapssalpul) 1 Tbsp (made by boiling 1/4 bowl of cooked rice with water, then strained)
Cooking Instructions
Step 1
Soak the cleaned dried radish (Mool-malengi) in cold water for 30 minutes to 1 hour until softened. After soaking, squeeze out any excess water firmly by hand. Be careful not to soak for too long, as this can reduce the chewy texture.
Step 2
Soak the dried red pepper leaves (Gochutnip) in water for about 15 minutes, then rinse under cold water and gently squeeze out the excess water. Squeeze lightly to prevent them from breaking apart.
Step 3
Wash the garlic scapes thoroughly, trim off the tough ends, and cut them into 3-4cm lengths. Blanch the cut garlic scapes in boiling water with a pinch of salt for 30 seconds to 1 minute. Immediately rinse them under cold water to stop the cooking process and drain well. This step brightens their color and keeps them crisp.
Step 4
In a mixing bowl, combine the fish sauce (3 Tbsp), sugar (2 Tbsp), rice syrup (2 Tbsp), minced green onion (2 Tbsp), toasted sesame seeds (1 Tbsp), red pepper flakes (3 Tbsp), red pepper paste (1/3 Tbsp), and cooked glutinous rice paste (1 Tbsp). Mix well to create the seasoning sauce. The glutinous rice paste helps the seasoning adhere evenly and keeps the dish moist.
Step 5
Add the prepared dried radish, soaked red pepper leaves, and blanched garlic scapes to the seasoning sauce. Gently mix everything together with your hands, ensuring all ingredients are well-coated with the sauce. Taste and adjust seasoning if needed, adding more fish sauce or sugar according to your preference.
Step 6
The dried radish salad can be enjoyed immediately, but for the best flavor, refrigerate it for 30 minutes to 1 hour to allow the seasonings to meld. Serve attractively on a plate. Enjoy this wonderfully chewy and moist side dish that will be a hit with your family!
