Mumallaengi Muchim (Spicy Dried Radish Salad)
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4.5
6 reviews
Excellent
Mumallaengi Muchim (Spicy Dried Radish Salad)
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Mumallaengi Muchim is a spicy, sweet and garlicky Korean Dried Radish Salad that's made with yummy dried radish strips.
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Ingredients
seasoning
- 1 Tbsp maple syrup or Oligosaccharide Syrup or Corn syrup
- 1 Tbsp Korean red chili powder (Gochukaru)
- 1 tsp garlic chopped
- 1 1/2 tsp soy sauce jin ganjang (kikkoman or sempio)
- 2 tsp water
- 1 each green onion
- 1 each green chili pepper Korean pepper or Jalapeno
- 1/4 tsp sesame seeds
- 1/4 tsp sesame oil (optional)
Instructions
- In a bowl, add water and soy sauce (Jin Ganjang) and soak dried radish in the soy sauce water. For 1/2 cup (30g) dried radish strips, I add 1 Tbs soy sauce to 1/2 cup water. Radish should be fully soaked in soy sauce water. Let it soak for 30-40 minutes until soft but slightly chewy. Soak longer if you think it's too hard but note, it will always be a little chewy.
- While radish is soaking, cut 1/2 green onion into long diagonal cuts, chop garlic (1tsp) and optionally slice thinly 1 green chili pepper (use your favorite chili, I used Jalapeno from the garden).
- When radish strips are fully soaked, drain and discard the water.
- Heat 1/2 tsp vegetable oil in a small frying pan on medium heat, sautee the drained radish for 1 minute or so. We don't want to brown the radish just cook it enough to remove the raw peppery taste from the radish. Remove from heat and let it cool in a bowl.
- To the sauteed radish in the bowl and add Maple syrup. Mix with your hands. Put plastic gloves on if you don't want to get your hand sticky.
- Add Seasonings - Korean red chili powder (Gochukaru). soy sauce (jin ganjang), 1 tsp chopped garlic, 2 tsp to 1 Tbs water. For a more deeper flavor, add 1 tsp Jin Ganjang and 1/4 tsp Guk Ganjang (Korena Soup Soy Sauce) instead of 1 1/2 tsp of soy sauce.
- Mix everything well - massaging with your hands. Add green onions and chili peppers. Mix again.
- When serving, sprinkle some toasted sesame seeds and a swirl of sesame oil (optional).
Notes
- Note, the sodium level is just an estimate as most of the soy sauce in water used in rehydrating radish is discarded so I reduced the amount of soy sauce to 2 tsp total but it's hard to say exactly what it is.
- Adjust red chili powder (Gochukaru) to your taste. I tried 1/2 the amount and it's still good!
- Adjust soaking time to your liking - 30 min to an hour.
- Syrup substitutes - I like to use 100% maple syrup but you can use corn syrup (물엿), Oligosaccharide syrup (올리고당) or other syrups like Agave as long as it can be soaked up by the dried radish. I would not use honey though - it's too thick.
- Let the seasoning soak for a few minutes - it gets better over time
- Don't you add chili pepper leaves? - Yes, commonly, dried chili pepper leaves (Gochu-ip 고추잎) are rehydrated then added but I omitted in this recipe because they are not easy to get. So instead I added green onions.
- How to store/How long will it keep? - Store mumallaengi muchim in your refrigerator and it will keep at least a week or more. As this is made with dried radish, it will keep well at room temp for a day (so good in lunch boxes)
- Variation - add 1 tsp vinegar for more of a refreshing taste!
Nutrition Information
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Calories
77kcal
(4%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
512mg
(21%)
Potassium
307mg
(9%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1186IU
(24%)
Vitamin C
20mg
(22%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 512mg | 21% |
| Potassium | 307mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1186IU | 24% |
| Vitamin C | 20mg | 22% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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