Chewy and Delicious: Chef Yoo Hyun-soo’s Dried Radish (Mumalengi) Fried Rice Recipe
Super Easy Fried Rice with Dried Radish and Green Chili Peppers – Chef Yoo Hyun-soo’s Altoran Recipe
Try enjoying dried radish (mumaleangi) in fried rice instead of the usual side dish! You can truly savor the original taste of dried radish. This recipe elevates humble dried radishes into a surprisingly delicious and satisfying meal. The fresh kick from the green chilies cuts through any richness, making it incredibly palatable for everyone.
Ingredients (Serves 2)- 50g dried radish (mumaleangi)
- 400g cooked rice (preferably day-old and slightly warmed)
- 8 green chili peppers
- 3 Tbsp cooking oil
Seasoning Sauce- 3 Tbsp minced garlic
- 3 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp anchovy sauce (or fish sauce)
- 3 Tbsp minced garlic
- 3 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp anchovy sauce (or fish sauce)
Cooking Instructions
Step 1
Start by preparing the dried radish (mumaleangi). Rinse 50g of dried radish under cold water to remove any dust. Then, soak it in cold water for about 30 minutes until it softens. Once rehydrated, drain the radish thoroughly, squeezing out as much water as possible. This step is crucial to prevent the fried rice from becoming watery.
Step 2
Wash 8 green chili peppers, remove the stems, and then slice them in half lengthwise. Carefully scoop out and discard the seeds. The seeds can make the dish quite spicy, so adjust the amount you remove based on your preference for heat. If you enjoy a bit of a kick, leave some seeds in. Finely chop the deseeded green chilies.
Step 3
In a medium bowl, combine 3 Tbsp of minced garlic, 3 Tbsp of soy sauce, 2 Tbsp of cooking wine (like mirin), and 1 Tbsp of anchovy sauce for an extra boost of umami. Whisk these ingredients together until well combined to create your flavorful seasoning sauce. Having the sauce ready makes the cooking process smoother.
Step 4
Heat 3 Tbsp of cooking oil in a pan or wok over medium-high heat. Add the squeezed dried radish and the chopped green chilies. Stir-fry until the radish turns slightly golden brown and the chilies soften, being careful not to burn them. This step helps to develop the chewy texture and deep flavor of the radish.
Step 5
Pour half (1/2) of the prepared seasoning sauce into the pan with the stir-fried radish and chilies. Continue to stir-fry for about 1 minute, allowing the sauce to coat the ingredients evenly. Add 400g of warm cooked rice to the pan. Use a spatula to break up any clumps of rice and gently toss everything together until the rice is well combined with the radish, chilies, and sauce. Taste the fried rice and adjust seasoning if necessary by adding more sauce, salt, or soy sauce to your preference. Serve hot in a bowl. Enjoy your delicious mumaleangi fried rice!
