Seasoned Shredded Radish with Dried Pollock (Moochae Muchim)
A Simple Yet Sophisticated Recipe for Shredded Radish Salad with Dried Pollock
This recipe transforms simple shredded radish into a delightful dish. By salting the radish and mixing it with a savory seasoning and rehydrated dried pollock, you create a flavorful ‘Bukuh Sikye’ (fermented pollock and radish dish) after it has had time to mature. It’s an excellent side dish for rice and also makes a fantastic accompaniment to drinks. If you serve it with boiled somen noodles, it remarkably resembles the taste of ‘Hoi-naengmyeon’ (raw fish cold noodles).
Main Ingredients- 1 Korean radish (approx. 2kg)
- 100g dried pollock threads
- 10 Cheongyang peppers (spicy Korean green peppers)
Seasoning Ingredients- 2 Tbsp coarse sea salt
- 2 Tbsp fish sauce (e.g., Kkanari)
- 3 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 tsp ginger juice
- 2 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp sesame oil
- 2 Tbsp coarse sea salt
- 2 Tbsp fish sauce (e.g., Kkanari)
- 3 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 tsp ginger juice
- 2 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash the radish thoroughly under running water and peel off the skin.
Step 2
Slice the peeled radish into rounds approximately 3mm thick.
Step 3
Then, cut these rounds into thin julienne strips, about 3-5mm in width. Using a mandoline slicer can make this process much easier and result in uniformly cut radish shreds. We highly recommend using one!
Step 4
Place the julienned radish in a bowl and sprinkle with 2 tablespoons of coarse sea salt. Mix well and let it sit for about 40 minutes to pickle. This process will soften the radish while retaining its crispness.
Step 5
Meanwhile, rinse the dried pollock threads clean under cold water to remove any dust. Soak them in water until they become soft and pliable. Be careful not to soak them for too long, or they might become mushy.
Step 6
After 40 minutes, gently squeeze out the excess water from the pickled radish shreds. Transfer them to a mixing bowl. Add 2 tablespoons of fish sauce, 3 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of fine gochugaru, 1 tablespoon of minced garlic, and 1 teaspoon of ginger juice. Mix everything gently with your hands to ensure the seasoning is evenly distributed.
Step 7
Squeeze out any remaining water from the rehydrated pollock threads and add them to the bowl. Finely chop the Cheongyang peppers and add them as well. Finally, add an additional 1 tablespoon of vinegar and 1 tablespoon of sesame oil. Toss everything together thoroughly to combine. If you prefer a spicier dish, feel free to adjust the amount of Cheongyang peppers.
Step 8
Once everything is well mixed, it’s best to let the seasoned radish salad rest. Transfer it to a serving dish and refrigerate for about a day. This resting period allows the flavors to meld beautifully, resulting in a deeper and more complex taste. It’s truly a satisfying dish that complements any meal!
