Let’s learn how to make delicious mumallaengi-muchim today! It’s a Korean banchan (side dish) that’s very common in a Korean doshirak (lunch box). The main ingredient is mumallaengi - Korean white radishes, cut into pieces 3-4 inch long and 1/4 inch thick and dried in the sun. You can buy packaged mumallaengi in Korean grocery stores.
A few tips for this banchan: don’t soak it in water too long, because the radish will lose its delicious flavor. 7 to 8 minutes is perfect. Don’t forget to wash and rinse the radish a couple of times to remove any remaining dirt and to make the radish a little softer.
Another tip, as you see in my video, is to stir-fry it with vegetable oil for 1 minute so that it gets more plump and keeps its beautiful red color and springy texture.
Good luck with this recipe, I hope you enjoy it!
- 5 ounces mumallaengi (dried radish strips), about 3½ cups
- 1 teaspoon vegetable oil
- 3 garlic cloves, minced
- 2 green onions, chopped
- 2 tablespoons fish sauce
- 3 tablespoons hot pepper flakes
- 3 tablespoons rice syrup
- 2 teaspoons sesame seeds
- Wash and drain the mumallaengi in cold water a couple of times. Soak it in cold water for 7-8 minutes.
- Strain and squeeze out excess water.
- Heat up a pan over medium high heat and sauté the mumalaengi with 1 teaspoon vegetable oil for 1 minute. Remove from the heat. Set aside.
- Combine garlic, green onion, fish sauce, hot pepper flakes, rice syrup in a mixing bowl and mix it well with a spoon.
- Add the mumalaengi and mix it well by hand. You can wear a disposable cooking glove to prevent your hand from sore
- Sprinkle with sesame seeds. Transfer some to a serving plate and serve as a side dish with rice. The leftovers can be stored in the fridge up to 1 month.