Crunchy Mumallaengi Muchim (Seasoned Dried Radish)
A winter side dish of mumallaengi muchim, aged in the refrigerator with anchovy broth glutinous rice paste for savory depth and a glossy finish.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This mumallaengi muchim uses glutinous rice paste cooked in anchovy broth to give it deep savory umami and a moist, glossy sheen. The secret is to soak the dried radish strips slightly underdone, squeeze out all the moisture thoroughly, and toss them in a sweet and salty seasoning. Aging them in the refrigerator for 1 to 2 weeks preserves their crunchy bite while the seasoning soaks all the way through, making a wonderful side dish for rice.
- Servings
- about 6–8 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Dried radish strips (mumallaengi)220 g
- White root ends of scallions (jjokpa)about 40 roots
Glutinous rice paste
- Anchovy broth (or water)2 cups
- Glutinous rice flour4 tbsp
Seasoning
- Glutinous rice paste
- Gochugaru (Korean chili flakes)1 1/3 cups
- Sand lance fish sauce2/3 cup
- Rice syrup (jocheong) (or corn syrup (mulyeot))1 cup
- Minced garlic4 tbsp
- Minced ginger1/2 tbsp
- Toasted sesame seeds4 tbsp
- Once the water runs clear, soak for about 10 to 20 minutes, adjusting the soaking time depending on the thickness of the dried radish strips.
- You can add scallions if you have them, or leave them out. If you have dried chili leaves, soak them thoroughly in water and slice them.
Steps
Dried radish strips can have a characteristic stale odor after drying, as well as dust or foreign particles, so first rub and wash them well several times under running water.
Once the water runs clear, soak for about 10 to 20 minutes, adjusting the soaking time depending on the thickness of the dried radish strips.
Do not soak them until they are overly limp and soft; soak only until they still feel slightly under-soaked.
After tossing in the seasoning, they absorb the sauce over time, taking on flavor and achieving the perfect crunchy texture when eaten.
After soaking, rinse once or twice more and squeeze out the water firmly. If you squeeze them loosely, the seasoning gets diluted and turns bland.
In a bowl, combine the dried radish strips and gochugaru to coat them evenly with color, then add the sand lance fish sauce and rice syrup (or corn syrup) so they mix moistly.
Let sit for about 30 minutes so the gochugaru fully hydrates and develops rich color.
You can add scallions if you have them, or leave them out.
If you have dried chili leaves, soak them thoroughly in water and slice them.
(Chili leaves absorb more seasoning than you might think, so you should make extra seasoning.)
Prepare just the white root ends up to the middle parts of the scallions and cut them into about 3 cm lengths.
Mix the glutinous rice flour into the anchovy broth until well dissolved, then stir over low heat until thickened to make a glutinous rice paste, and let it cool completely.
Once the dried radish strips take on a vibrant color, add the minced garlic, minced ginger, and glutinous rice paste, and mix evenly.
Taste, and if it lacks sweetness or tastes bland, adjust by adding corn syrup, rice syrup, salt, or fish sauce.
Finish by tossing in the scallions and toasted sesame seeds.
Keep in the refrigerator for at least 1 week, and by 2 weeks it will be in the best state to enjoy.
Ppunwife's tips
- If you squeeze them loosely after soaking, the seasoning gets diluted and turns bland.
- Cooking the glutinous rice paste in broth is also the key point that gives the flavor an entirely different depth.
FAQ
What should I keep in mind when soaking dried radish strips?
Take them out when they still feel slightly under-soaked rather than leaving them in until they become too soft. As they age, the radish strips absorb the seasoning, so this ensures their crisp, crunchy texture stays intact once finished.
Can I eat it right after making it?
Right after tossing, the seasoning may not cling deeply, so it tastes best after aging in the refrigerator for 10 days to 2 weeks, allowing the flavors to soak in thoroughly.
Why do you add glutinous rice paste?
Adjusting the consistency with just corn syrup makes it overly sweet, but blending in glutinous rice paste creates just the right thickness and a moist, glossy sheen without being too sweet.
Can I add dried chili leaves as well?
Yes, you can soak dried chili leaves thoroughly in water, slice them, and mix them in. However, chili leaves absorb a lot of sauce, so it is best to prepare extra seasoning.
