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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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I have a question…I made this dish yesterday. When i went to our Korean market here in Hawaii the dried radish they sold was a little more green than the one you used. Can this also be used? Heres a picture of the finished product.
See full size image
Looks delicious! “…the dried radish they sold was a little more green than the one you used. C” It sounds like the dried radish strips you bought were better quality! Yes, of course you can use them.
Today i tried this recipe and it taste so good!!! Thank you for the recipe. Really enjoy your video.
See full size image
The thing that hit me first when I first made this was the smell when I opened the Radish. IT WAS SO GOOD! I wanted to sit down and just enjoy the smell.
I made this dish and it tastes great. I do have a question though. I followed your directions, is the dried radish still supposed to be a bit hard in the center? It makes me wonder if I should have soaked them longer than 8 minutes, but I’m not actually sure what the texture should be since I’ve never had this before.
It should be chewy but not hard. So try soaking a little longer, but not too long or it will looks its flavor and chewiness.
I find that the soaking part is kinda tricky. Try chewing a couple of pieces before you drain it. You want it pretty firm, as that’s part of the joy in eating the finished dish.
I also have seen several brands that might each absorb moisture at different rates. In Northern CA, I am lucky to have a Costco-size market called Koreana Plaza in Sacramento, so I have a great selection.
Maangchi, can you recommend a brand?
Your explanation is awesome! I don’t have any particular brand that I prefer. I usually pick one with a clean, light color, and well dried. I avoid anything brownish.
Hi
I have fall in love with this side dish… Would like to check if i do not have rice syrup can i replace w honey or brown sugar? Can i use hot pepper paste?
I would use honey or white sugar. Brown sugar may make it brown. Yes, you can use hot pepper paste, too. Good luck!
Thank you… Just bought mumallaengi so happy cant wait to try it dis weekend :p
I have been successful using White Karo Syrup since I have very little actual sugar around, and it seemed fine.
We are making in the process of making this dish!
Hi Maangchi!
My local Hmart has this dish for sale, and they have this type of leaf in theirs….would you know what that leaf is? I want to make this dish with the “leaf” in it.
Thanks!
Kari (Vancouver, BC)
oh the leaves are from green chili peppers. The leaves from green chili peppers are picked, blanched, and dried. They are called “gochunnip”(고춧잎). Mumallaengi (dried radish strips) is often seasoned with gochunnip. Good stuff! If you want to make it that way, simply soak the leaves with dried radish together.
I just bought a package of dried radish strips from a Korean market. On the package direction, it says to soak the radish strip for 1 hour. Should I ignore the package soaking time and follow as you suggest 7 to 8 minutes?
yes, ignore it. : )
Hi!
Can you show us how to make the rice in this video? I remember when I studied abroad in Korea, I fell in love eating that rice. Thanks much!!
My steamed white rice recipe is here: https://www.maangchi.com/recipe/rice
If you like to make multi-grain rice, check out the written recipe on the forum that I posted. https://www.maangchi.com/talk/topic/korean-multigrain-rice
I used red pepper powder instead flakes and the taste came out a little sour and bitter. Since powder is more dense than flakes, I assumed I added too much powder. Any suggestions or comments?
Thank you for this awesome site and I am falling in love with it.
Either red pepper flakes or powder shouldn’t taste sour and bitter. Check out the expiration date please. Good luck with your Korean cooking!
This looks a lot like the bellflower recipe. Loved the taste. Does it kind of taste the same? Will have to try to make it. Have you seem the U tube comments? Lol , they all want to know how you make the black rice. Oh, me too!! me too!!
Bellflower roots salad tastes sweet and sour because vinegar is used. But mumalaengimuchi doesn’t use vinegar and uses fish sauce. They are different taste.
Yes.. yes… thats the one I was ‘thinking’ about but forgot to type the word roots. My mistake. I thought I knew most of the recipes you uploaded but managed to miss it. My bad. :(
haha, no problem. Cheers!
Yay! I’ve been wanting a good recipe for the dried radish in my cupboard.
oh, I know you will make this! : )
Thank you so much for this recipe. I’ve been yearning for this kimchee for so long. Now, I just hope that the kmart here sells this dried radish. Can’t wait to try making it.
Winks*
Btw, can you please upload a video on dried bell pepper kimchee in the near future?
“dried bell pepper kimchee”? Did you mean dried bellflower roots salad? If so, here you go: https://www.maangchi.com/recipe/dorajimuchim
I have never heard about dried bell pepper kimchi.
How did I not know that they sold packaged dried mu. Knowing that would have made things so much easier for me and my mom. My mom used to make this by julienning fresh radish and waiting until they dried out naturally. The process took months! But then I bought her a dehydrator and now she can make it any time. Thank you for the recipe!
“My mom used to make this by julienning fresh radish and waiting until they dried out naturally.” Your mom must be a good cook!