Spicy and Sweet Chewy Dried Radish Salad (Mumalengi Muchim)
Perfect Side Dish for Bossam/Suyuk: Refreshing Mumalengi Muchim
Let’s make a delicious Mumalengi Muchim with a delightful chewy and crunchy texture! It’s incredibly satisfying and pairs wonderfully with savory dishes.
Main Ingredients- Dried Radish Strips: 2 cups (approx. 100g)
Cooking Instructions
Step 1
Today, we’re making a quintessential Korean side dish that’s a favorite for many: Mumalengi Muchim! This dish, made from sun-dried radish strips, offers a wonderfully chewy and slightly crunchy texture. It’s the perfect accompaniment to rich dishes like Bossam (boiled pork wraps) or Suyuk (boiled pork slices), and makes a fantastic simple side for any meal. Let’s get started on this easy and delicious recipe!
Step 2
First, take your dried radish strips (Mumalengi), which you can usually find in Korean grocery stores or markets. To achieve the signature chewy texture, it’s essential to rehydrate them properly. Soak the dried radish in lukewarm or warm water for at least 30 minutes, or until they become pliable. Avoid soaking for too long, as they can become mushy; 30-60 minutes is generally ideal. Stir them occasionally during soaking to ensure even rehydration.
Step 3
Once the Mumalengi is well-soaked, rinse it a couple of times under cold running water to remove any dirt or debris. Next, drain the radish strips thoroughly. Squeeze out as much water as possible with your hands. This step is crucial to prevent the final dish from being watery or too soft. Now, it’s time to season! In a mixing bowl, combine the rehydrated Mumalengi with the Gochugaru (4 Tbsp), Oligosaccharide (5 Tbsp), Sugar (3 Tbsp), Salt (1.5 Tbsp), Minced Garlic (1.5 Tbsp), and Fish Sauce (2 Tbsp). Feel free to adjust the sweetness by slightly modifying the amount of sugar or oligosaccharide to your preference.
Step 4
With all the seasoning ingredients added, it’s time to mix! Gently toss and massage the ingredients into the radish strips with your hands. Ensure that every piece is evenly coated with the vibrant red marinade. At first, the chili flakes might seem clumpy, but as you continue mixing, the sauce will distribute evenly, creating a beautiful, appetizing color. If you prefer not to get your hands messy, wearing disposable gloves is a great option.
Step 5
Finally, sprinkle a generous amount of toasted sesame seeds over the salad for a nutty aroma and flavor. Your delicious Mumalengi Muchim is now ready! This delightful side dish is perfect served over a bowl of warm rice, making any meal more satisfying. It’s especially a crowd-pleaser when served alongside tender Bossam or Suyuk. Stored in the refrigerator, it can last for about a week, and the flavors will continue to deepen over time. Enjoy this flavorful and healthy Korean staple!
