Chewy Dried Radish Salad (Mumalengi Muchim)
A Must-Have Side Dish Before the Holidays: Chewy and Delicious Dried Radish Salad (Mumalengi Muchim)!
This dried radish salad (Mumalengi Muchim) is a fantastic side dish that’s perfect to prepare in advance, especially before the holidays. Its delightfully chewy texture and savory flavor are exceptional. For a more detailed guide, please refer to the YouTube video: https://youtu.be/yIO1yd05uhw. ^^
Main Ingredients- 200g dried radish strips (Mumalengi)
- 35g dried chili leaves
- 30g scallions (green onions)
Cooking Instructions
Step 1
To make a delicious dried radish salad, select sun-dried radish strips (Mumalengi) made from sweet, flavorful late autumn radishes, or opt for high-quality store-bought ones. Also, prepare dried chili leaves.
Step 2
Start by preparing the dried chili leaves, as they require soaking. Soak the dried chili leaves thoroughly in lukewarm water until softened, which usually takes about 30 minutes. Afterward, rinse them multiple times under running water to remove any dirt or debris.
Step 3
Dried radish strips typically do not need to be soaked in water; a thorough rinsing is usually sufficient, depending on their thickness. If the strips are particularly thick, you can rinse them briefly to rehydrate them slightly.
Step 4
After rinsing the dried radish strips, do not squeeze out the water or drain them in a colander. Place them directly into a mixing bowl, allowing any remaining moisture to be absorbed by the radish. This process helps the radish become tender yet retain a pleasant chewy texture. Soaking the radish in water for too long can cause its beneficial nutrients to leach out, affecting the flavor.
Step 5
Trim and wash the scallions, then cut them into short pieces, about 2-3 cm long. This size is perfect for mixing with the radish strips.
Step 6
Peel and core the pear, then wash it. Finely grate or blend the pear until smooth. The pear’s sweetness and juice will help tenderize the radish and add a natural savory depth.
Step 7
Add the soaked and rinsed chili leaves (lightly squeezed) to the bowl with the dried radish. Then, add the grated pear, minced garlic, minced ginger, rice syrup, anchovy sauce, chili powder, and fine chili powder. Mix everything thoroughly to combine. If the mixture seems too dry or the radish isn’t tender enough, you can add a little kelp broth or water to adjust the consistency and achieve your desired tenderness. Finally, sprinkle generously with toasted sesame seeds for added nutty aroma and flavor.
