23, Oct 2022
Spicy and Sweet Dried Radish Salad (Mool-maeng-i Muchim)





Spicy and Sweet Dried Radish Salad (Mool-maeng-i Muchim)

How to Make Mool-maeng-i Muchim: Baek Jong-won’s Style Bossam Kimchi for Singletons, Perfect Summer Side Dish

Spicy and Sweet Dried Radish Salad (Mool-maeng-i Muchim)

A delightful Mool-maeng-i Muchim that pairs perfectly with Bossam (boiled pork wraps). Let’s make it!

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Seasoned mix
  • Servings : 4 servings
  • Cooking Time : Within 15 minutes
  • Difficulty : Anyone

Main Ingredients

  • Dried Radish (Mool-maeng-i) 2 cups
  • Gochugaru (Korean chili flakes) 4 Tbsp
  • Moolyeot (corn syrup or rice syrup) 5 Tbsp
  • Sugar 3 Tbsp
  • Salt 1.5 Tbsp
  • Minced Garlic 1.5 Tbsp
  • Fish Sauce (anchovy or sand lance) 2 Tbsp
  • Toasted Sesame Seeds, a pinch

Cooking Instructions

Step 1

Hello everyone! Today, we’re going to make a chewy and delicious Mool-maeng-i Muchim, a fantastic side dish that’s perfect with rice or as a snack. It’s especially wonderful when served with warm Bossam (boiled pork wraps). Let me guide you through the steps!

Step 1

Step 2

First, prepare your dried radish, or Mool-maeng-i. Place 2 cups of dried radish in a bowl, add cold water, and let it soak for about 30 minutes to 1 hour until softened. Once the radish is rehydrated and tender, rinse it thoroughly under running water. Then, squeeze out as much water as possible with your hands. Properly draining the excess water is key to allowing the seasoning to penetrate fully, making it even tastier.

Step 2

Step 3

Now, it’s time to make the delicious seasoning. Add the drained Mool-maeng-i to a bowl. Sprinkle in 4 Tbsp of Gochugaru, 5 Tbsp of Moolyeot, 3 Tbsp of sugar, 1.5 Tbsp of salt, 1.5 Tbsp of minced garlic, and 2 Tbsp of fish sauce (either anchovy or sand lance). Once all the ingredients are in, gently mix everything together with your hands, ensuring the seasoning coats every piece of radish. Thoroughly massaging the ingredients into the radish is crucial for optimal flavor distribution.

Step 3

Step 4

Voila! Your flavorful Mool-maeng-i Muchim is ready. When freshly mixed, its chewy texture and spicy-sweet flavor are incredibly appetizing. It’s especially a perfect match for warm Bossam or Suyuk (boiled pork). This Mool-maeng-i Muchim is a superb side dish or appetizer. Enjoy your delicious creation!

Step 4



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