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Mumallaengi muchim
Dried radish strip salad
Mumallaengi muchim (무말랭이무침): chewy dried radish strips in a sweet, garlicky chilli dressing
Mumallaengi are strips of Korean radish dried in the autumn sun, and dressed this way they become a chewy, sweet-spicy banchan that families across Korea keep in the fridge all winter for lunchboxes and weeknight rice. The strips are soaked briefly, squeezed and massaged with chilli flakes, garlic, soy and syrup, often with dried chilli leaves. Many cooks add fish sauce; this version uses soy alone, so it is vegan. It is a side with about 2 g of protein per portion. The common mistake is soaking the radish too long: it loses its crunch and sweetness and turns watery. Chef's tip: make it a day ahead; after a night in the fridge the strips soak up the dressing and turn glossy red.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 cups waterfor soaking
For the dressing
- 2 tbsp soy sauce
- 2 tbsp rice syrupor maple syrup
- 2 cloves garlicgrated
- 1 spring onionfinely chopped
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
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Method
0/5 doneStep 1: Rinse 2 ⅛ oz dried radish strips (mumallaengi) twice in cold water, then soak in 2 cups water until bendy but still a little firm in the middle.
20 minStep 2: Drain and squeeze the strips hard by the handful until no more water drips out. They should feel springy, not soggy.
Step 3: Mix 2 tbsp Korean chilli flakes (gochugaru) into the radish first and massage for a minute so the strips turn red all over; this gives the deepest colour.
Step 4: Add 2 tbsp soy sauce, 2 tbsp rice syrup, 2 cloves garlic, 1 spring onion and 1 tsp toasted sesame oil and massage again until every strip is glossy. Stir in 1 tbsp toasted sesame seeds.
Step 5: Eat straight away, or pack into a clean jar and chill for up to 2 weeks; it is best after a day.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 2 g
- Carbs
- 13 g
- Fat
- 1 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mumallaengi muchim take?
- About 25 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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