Spicy Radish Greens and Dried Radish Salad (Gochutnip Muchim)
How to Make Gochutnip Muchim: The Secret to Radish Salad Without the Funky Smell
This is a simplified version of the radish and radish greens salad my mother used to make. I adapted it from a traditional Jeolla-style recipe that was a bit too complex. It’s a fantastic side dish for the summer, offering a refreshing crunch and savory flavor.
Main Ingredients- Gochutnip (Radish Greens) 400g
- Dried Radish Strips (Mumalengi) 150g
- Red Chili Pepper 1 (optional, for color and flavor)
Seasoning- Gochugaru (Korean Chili Flakes) 6 Tbsp
- Minced Garlic 2 Tbsp
- Anchovy Sauce (Myeolchi Aekjeot) 2 Tbsp
- Shrimp Paste Water 2 Tbsp (You can also mince the shrimp paste)
- Ginger Syrup 1 Tbsp (or 1/2 tsp minced ginger)
- Plum Extract (Maesilcheong) 2 Tbsp
- Oligosaccharide 2 Tbsp
- Toasted Sesame Seeds
- Sesame Oil
- Gochugaru (Korean Chili Flakes) 6 Tbsp
- Minced Garlic 2 Tbsp
- Anchovy Sauce (Myeolchi Aekjeot) 2 Tbsp
- Shrimp Paste Water 2 Tbsp (You can also mince the shrimp paste)
- Ginger Syrup 1 Tbsp (or 1/2 tsp minced ginger)
- Plum Extract (Maesilcheong) 2 Tbsp
- Oligosaccharide 2 Tbsp
- Toasted Sesame Seeds
- Sesame Oil
Cooking Instructions
Step 1
First, rinse the dried radish strips (mumalengi) thoroughly under running water. Then, soak them in cold water for about 1 hour until they are softened. This soaking process removes their tough texture and allows them to absorb the seasoning well.
Step 2
For the radish greens (gochutnip), remove any yellow or wilted leaves. Separate the fresh leaves. Don’t cut the stems too short, as they are tender and pleasant to eat; leave a bit of the stem attached. Cut the greens into manageable pieces.
Step 3
Bring a pot of water to a rolling boil and add 1 teaspoon of coarse salt. Once boiling, add the prepared radish greens and blanch them for exactly 1 minute. Radish greens are very delicate, so overcooking will make them mushy and unappetizing.
Step 4
Immediately after blanching, transfer the radish greens to a bowl of cold water and rinse them 2-3 times until the water runs clear. Squeeze out as much water as possible. This rinsing step removes any potential bitterness or astringency from the blanching process.
Step 5
Finely mince the garlic. For the red chili pepper, slice it in half, remove the seeds, and then thinly slice it diagonally. This adds a vibrant color and subtle flavor, but it’s optional if you don’t have it.
Step 6
Now, let’s address the radish smell. Take the soaked dried radish strips and rub them vigorously with your hands under running water. Continue washing until the water runs clear. This thorough washing is key to eliminating any unpleasant radish odor. Once clean, squeeze out all excess water.
Step 7
To make the seasoning: combine gochugaru, minced garlic, anchovy sauce, shrimp paste water, ginger syrup, plum extract, and oligosaccharide in a bowl. Mix them well. If you don’t have shrimp paste, you can add a bit more anchovy sauce. The seasoning might seem a bit thick initially, but don’t worry. As you mix it with the ingredients, natural moisture will be released, creating a perfectly balanced sauce. Adding water might dilute the flavor, so it’s best to mix as is.
Step 8
In a large mixing bowl, add the seasoning. First, add the squeezed dried radish strips and gently toss them to coat evenly with the seasoning. Once the radish strips are well-coated, add the blanched radish greens. Gently loosen them and mix them with the radish strips and seasoning.
Step 9
Finally, sprinkle in a generous amount of toasted sesame seeds and sesame oil for a nutty aroma. Add the diagonally sliced red chili pepper for color. Gently toss everything together to finish. Taste and adjust the seasoning as needed – you can add soy sauce or more anchovy sauce if it’s not salty enough. This refreshing, tangy, and spicy salad is a perfect appetite booster!
