Hearty & Flavorful Dried Radish Greens and Radish Strips Salad
Winter’s Essential Side Dish – A Recipe for Nutrient-Rich Dried Radish Greens and Radish Strips Salad.
This recipe is a cherished memory of my mother-in-law, who would meticulously dry radish greens and radish strips to create this wonderful seasoned dish. It’s a perfect side dish that will enrich your table throughout the winter, offering a taste of tradition and wholesome goodness.
Main Ingredients- 200g commercially dried radish strips (Mujim range)
- 60g dried radish greens (Gochutnip – store-bought is also fine)
Seasoning & Other Ingredients- 2 cups water (for glutinous rice paste)
- 1.5 cups glutinous rice flour (for glutinous rice paste)
- 2 Tbsp minced garlic
- 1 cup gochugaru (Korean chili powder)
- 2 Tbsp Cheongyang gochugaru (spicy Korean chili powder)
- 1 Tbsp ginger syrup (saenggang jocheong)
- 1/2 cup oligo당 (oligosaccharide)
- 3 Tbsp maesilcheong (plum extract)
- 3 Tbsp tuna extract (chamchi-aek)
- 3 Tbsp anchovy extract (myeolchi-aekjeot)
- 1 Tbsp fine sea salt
- 1/2 cup sesame oil
- A pinch of toasted sesame seeds
- 2 cups water (for glutinous rice paste)
- 1.5 cups glutinous rice flour (for glutinous rice paste)
- 2 Tbsp minced garlic
- 1 cup gochugaru (Korean chili powder)
- 2 Tbsp Cheongyang gochugaru (spicy Korean chili powder)
- 1 Tbsp ginger syrup (saenggang jocheong)
- 1/2 cup oligo당 (oligosaccharide)
- 3 Tbsp maesilcheong (plum extract)
- 3 Tbsp tuna extract (chamchi-aek)
- 3 Tbsp anchovy extract (myeolchi-aekjeot)
- 1 Tbsp fine sea salt
- 1/2 cup sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 60g of dried radish greens (gochutnip). You can use store-bought ones if available.
Step 2
Next, prepare 200g of dried radish strips (mu-malraengi). Commercially prepared ones are convenient to use.
Step 3
Soak both the dried radish greens and radish strips in lukewarm water for 1 to 2 hours until they become soft and pliable. This step is crucial for them to absorb the seasoning well.
Step 4
After soaking, rinse them thoroughly. Then, squeeze out as much water as possible with your hands. To remove remaining moisture effectively, place a heavy plate or object on top of the squeezed ingredients for a while. Removing excess water prevents the dish from becoming watery and ensures the flavors meld beautifully.
Step 5
Now, let’s make the glutinous rice paste (chapssalpul). Bring 1 cup of water to a rolling boil in a pot. In a separate bowl, mix 1.5 cups of glutinous rice flour with 1.5 cups of water to form a smooth slurry. Gradually pour this slurry into the boiling water while stirring continuously. This method helps create a smooth, lump-free paste quickly.
Step 6
While the glutinous rice paste is cooling down, prepare the seasoning mixture. Combine all the seasoning ingredients (except for the sesame oil and sesame seeds) in a bowl. Since the gochugaru needs time to hydrate, mixing the seasoning while the paste cools down ensures everything is ready at the same time.
Step 7
In a large bowl, combine the well-drained radish strips and greens with the prepared seasoning mixture and the cooled glutinous rice paste. Gently but firmly knead and mix everything together with your hands, ensuring the seasoning coats every piece evenly and penetrates the ingredients. For side dishes like this, it’s often best to season slightly saltier than you think, as the flavors will mellow and deepen during storage. Adjust the final taste with fine sea salt if needed.
Step 8
Finally, drizzle in the sesame oil and sprinkle with toasted sesame seeds. Mix well to finish. This seasoned radish and greens salad is best enjoyed after a few days of resting in an airtight container, allowing the flavors to mature and deepen. Store in the refrigerator and savor its delicious taste.
