Refreshing Korean Young Radish Salad with Doenjang Dressing
Easy and Delicious Yeolmu Doenjang Muchim Recipe: A Perfect Side Dish
Hello everyone! I’m Ryu Yi, a Naver food influencer. Today, we’re making ‘Yeolmu Doenjang Muchim,’ a beloved dish made with fresh young radish, bought at an amazing sale price! Forget the idea that yeolmu is only for kimchi. When lightly blanched and tossed with a savory doenjang dressing, it becomes the ultimate side dish that will make you devour a bowl of rice, especially on days when you lack appetite. The combination of its crisp texture and the rich, nutty doenjang sauce is simply exquisite. If you’re looking for a simple yet delicious vegetable side dish, follow along!
Main Ingredients
- 1 bunch of Yeolmu (young radish) (Choose fresh, tender ones)
- 1 Tbsp coarse sea salt (for blanching)
- 1/2 Onion (thinly sliced)
- 1 Cheongyang pepper (optional, for a spicier kick)
Seasoning Ingredients
- 2 Tbsp packed Doenjang (Korean soybean paste) (Richness is key)
- 1 Tbsp packed Gochujang (Korean chili paste) (Adds a hint of spice and umami)
- 2 Tbsp Maesil extract (plum extract) (For sweetness and depth)
- 2 Tbsp minced Scallions (adds a fragrant aroma)
- 1 Tbsp minced Garlic (enhances the flavor of the dressing)
- Sesame oil to taste (for a nutty finish)
- Toasted sesame seeds to taste (for texture and visual appeal)
- 2 Tbsp packed Doenjang (Korean soybean paste) (Richness is key)
- 1 Tbsp packed Gochujang (Korean chili paste) (Adds a hint of spice and umami)
- 2 Tbsp Maesil extract (plum extract) (For sweetness and depth)
- 2 Tbsp minced Scallions (adds a fragrant aroma)
- 1 Tbsp minced Garlic (enhances the flavor of the dressing)
- Sesame oil to taste (for a nutty finish)
- Toasted sesame seeds to taste (for texture and visual appeal)
Cooking Instructions
Step 1
First, prepare the young radish. Remove any yellow or wilted leaves, and gently scrape off any dirt from the root ends with a knife or trim them. If the roots are very dirty, you can trim a small portion off.
Step 2
Place the prepared young radish in a bowl and rinse it gently 2-3 times under cold water. It’s important to wash thoroughly to remove any dirt or debris.
Step 3
Cut the washed young radish into bite-sized pieces, about 4-5 cm long. Adjust the length based on the thickness of the stems and leaves to ensure they are all roughly the same size.
Step 4
Boil a generous amount of water in a pot. Once boiling, add 1 tablespoon of coarse sea salt. Adding salt helps the radish blanch to a crisp texture and maintain a vibrant color.
Step 5
When the water comes to a rolling boil, add the thicker stem parts of the young radish first. Let them blanch briefly, then add the leafy parts and blanch everything for about 4-5 minutes in total. Be careful not to overcook, as it will become mushy. The key is to keep the radish crisp.
Step 6
Peel the onion and slice it into very thin strips. Remove the stems from the Cheongyang peppers and slice them diagonally. (You can omit the Cheongyang peppers if you don’t prefer spicy food).
Step 7
Soak the thinly sliced onions in cold water for about 5-10 minutes to remove their pungent smell. Then, drain them thoroughly in a colander. This step will enhance the onion’s crispness and sweetness.
Step 8
Immediately rinse the blanched young radish under cold water to cool it down. Gently squeeze out the excess water, don’t wring it too hard. Lightly gather the radish with both hands and squeeze gently. If you squeeze out too much water, the dressing won’t be absorbed well later.
Step 9
In a bowl, combine the doenjang, gochujang, maesil extract, minced scallions, and minced garlic. Mix well to create the delicious dressing. The sesame oil and sesame seeds will be added at the end.
Step 10
Add the squeezed young radish and the drained sliced onions to the prepared dressing. Combine them together.
Step 11
Now, gently toss and mix the ingredients using your fingertips to ensure the dressing is evenly coated on the radish and onions. Avoid squeezing too hard, as this can break down the radish. A gentle toss is best.
Step 12
Finally, drizzle generously with sesame oil and sprinkle with toasted sesame seeds. Give it one last light toss, and your flavorful Yeolmu Doenjang Muchim is ready! Enjoy your delicious meal.
