Photograph of the finished Mumallaengi muchim

Korea · Củ cải khô trộn Mumallaengi

Mumallaengi muchim

35 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried radish Dried radish 7.1 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 2.1 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 0.7 oz
  • Photograph of Spring onion Spring onion 2.1 oz

Method

  1. 1 Rinse the dried radishes quickly and soak them for 20 minutes, just enough to soften them while still retaining their firm texture.
  2. 2 Drain thoroughly; soaking for too long will cause it to lose its characteristic crispness.
  3. 3 Mix the Korean chili powder with the fish sauce beforehand so the chili powder swells and absorbs the color.
  4. 4 Add minced garlic, sugar, and radish, and mix thoroughly by hand for 3 minutes.
  5. 5 Drizzle with sesame oil, sprinkle with roasted sesame seeds and chopped scallions, and refrigerate for half a day to allow the flavors to infuse.
Start cooking