무말랭이 무침

Korean Radish (Mumallaengi Muchim):

The Korean radish (mu) can be prepared so many different ways. It can be grilled, fried, boiled in soups, or just eaten raw. Mu is mildly sweet and has a lighter bite than typical red radishes.

Mumallaengi highlights the essential Korean food preservation technique of drying vegetables in the summer sun. This ritual prevents spoilage and allows for consumption throughout the cold winter months. By drying, the radish becomes chewy and its flavor intensifies, providing a more concentrated "radish" taste. The addition of sweet spice takes the flavor profile to new heights. Typically, dried radish strips are made after Kimjang in the fall, when they are enjoyed as a side dish and packed into lunch boxes. Although this dish can be enjoyed year-round, it is most commonly prepared after Kimjang. Leftover radishes from this event were often dried and stored for future use to prevent freezing.

Mumallaengi Muchim is another classic banchan dish that is a perfect addition to a banchan array. It combines sweetness and spice for a flavorful dish.

Ingredients
6 ounces dried Korean radish (mu-mallaengi) *
3 garlic cloves, fine minced
1 ounce dried chili pepper leaves
3 tablespoons gochugaru (ground Korean dried red chilies)
2 tablespoons mulyeot (rice or corn syrup)
1 tablespoon honey
1 teaspoon fish sauce
2 teaspoons toasted sesame seeds
1 teaspoon toasted/roasted sesame oil

Directions
Rinse the dried radish pieces in cold water several times, then soak in cold water for about half an hour.
Rinse the pepper leaves gently in cold water, then soak for ten to fifteen minutes.
Mix all other ingredients in a medium to large bowl and let stand about fifteen minutes.
Add the radish strips and pepper leaves and mix well. Let stand at least one hour.
Chill and serve.
May be refrigerated for up to five days.



* Drying the radish yourself is simple if a bit time consuming. Slice the radish crosswise in roughly 3/4 inch thick slices. Cut each slice in half, then into 3/4 inch wide strips. The strips should look similar to thick french fries. Use a de-hydrator set at 125F for 10 to 12 hours (or follow the manufacturer's recommendation). In good weather, you can sun dry the radish in an area protected from damp and wet conditions. Drying time is 2 to three days.
You can also use an oven set to lowest heat for 2 to 4 hours.