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DRIED RADISH IN SPICY SAUCE, KOREAN MUMALLAENGI MUCHIM

Marinated Korean Spicy Radish Sidedish
Course: Side Dish
Cuisine: Korean
Servings: 10
Calories:
Author: Seasoned by Jin

Ingredients

  • 6 oz Dry/dehydrated Korean radish strips

Spicy Sauce

  • 2 tbsp gochujang (hot chilli paste)
  • 3 tbsp gochugaru (red chili flakes) coarse
  • 1 tbsp gochugaru (red chili flakes) fine
  • 3 tbsp maesil (green plum extract)
  • 1 tbsp sugar
  • 3 tbsp Korean soy sauce
  • 2 tbsp mirin
  • 3 tbsp corn syrup
  • 2½ tbsp minced garlic
  • ⅓ cup scallion chopped
  • 1 pinch black pepper
  • 2 tbsp sesame seeds whole
  • 2 tbsp sesame oil
  • ½ tsp lemon juice
  • ½ tsp shiitake mushroom powder optional

Instructions

  • Into a large bowl, add dried radish strips and cold water. Radish should submerge completely. Soak for at least one hour, or until soft to touch. Rinse, squeeze well and let it rest on strainer.
  • Make the sauce. Into a large bowl, add radish and sauce. Marinate well with gloved hand for few minutes until well seasoned.
  • Garnish with chopped scallions and sesame seeds.
  • Serve immediately or save for later. Store in fridge.
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