Mumallaengi-Muchim (Korean Marinated Dried Radish Banchan)
Recipe GLPR122fbe5dd9479b
A vibrant Korean side dish featuring tender dried radish and fresh cucumber combined with a bold, spicy-sweet gochujang and sesame marinade. This banchan offers complex layers of umami, heat, and toasted nuttiness, making it a perfect accompaniment to rice and grilled meats.
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Ingredients
2 medium (about 160g total) Persian cucumbers, sliced into 1/2-inch-thick rounds
1 teaspoon Kosher salt (if using table salt, use half as much by volume)
1⅓ cups Dried Korean radish
½ small (about 100g) Small onion, sliced into 1/2-inch-thick pieces
2 tablespoons Gochugaru (Korean chile flakes)
3 tablespoons Toasted sesame oil
3 tablespoons Gochujang (Korean red chile paste)
2 tablespoons Cider vinegar
2 tablespoons Honey
1 tablespoon Fish sauce
2 cloves Garlic cloves, finely chopped
1 teaspoon Freshly ground black pepper
¼ cup Toasted sesame seeds, plus extra for sprinkling
Directions
Slice the Persian cucumbers into 1/2-inch-thick rounds. Place them in a large mixing bowl and sprinkle with kosher salt. Toss well to evenly coat, then set aside for 10 minutes to allow the cucumbers to release their liquid and soften slightly.
While the cucumbers rest, place the dried Korean radish in a separate bowl and cover with warm water. Let soak for 8-10 minutes until softened but still maintaining some texture. Drain well, squeezing gently to remove excess water.
Slice the onion into 1/2-inch-thick pieces. Set aside with the drained radish.
In a small bowl, whisk together the gochugaru, sesame oil, gochujang, cider vinegar, honey, fish sauce, chopped garlic, and black pepper until smooth and well combined. Taste and adjust seasonings as needed.
Add the softened dried radish and sliced onion to the bowl with the salted cucumbers. Pour the marinade over all the vegetables and toss gently but thoroughly to coat every piece evenly.
Stir in the toasted sesame seeds, reserving a small handful for garnish. Transfer the mixture to a serving dish or storage container.
Let the mumallaengi-muchim rest at room temperature for 10-15 minutes to allow the flavors to meld and marry. Sprinkle with the reserved sesame seeds before serving. This dish can be enjoyed immediately or refrigerated for up to 5 days.
