무말랭이 무침 / Seasoned Dried Radish BY BRETT GABBY

Recipe by Brett Gabby (@b_m_gabby)

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무말랭이 무침 / Mumallaengi Muchim / Seasoned Dried Radish

Mumallaengi muchim is traditional Korean banchan of seasoned dried radish that has a great chewy, crunchy texture.

Yields: approximately 1 cup

·      1 bunch of Chinese Shunkyo Radish, cleaned and stemmed (save stems for namul or another use)

·      2x2 inch piece of dried kelp (dasima/kombu)

·      1 tablespoon of soy sauce/tamari

·      1 cup of filtered water

·      1 teaspoon of vegetable oil

·      2 cloves of garlic, finely chopped

·      1 teaspoon of rice syrup or agave

·      1 teaspoon of gochujang (fermented Korean red chili paste)

·      1 tablespoon of gochugaru (Korean chili flakes)

·      2 scallions, thinly sliced

·      1 teaspoon of soy sauce/tamari

·      1 teaspoon of toasted sesame oil

Take the cleaned and trimmed radish and cut into 6 wedges, lengthwise. Spread out on a bamboo tray and set out in the sun for 2-4 days (depending on the amount of sun).

*You can also spread out on a small sheet tray lined with parchment paper. Alternatively, you can use a dehydrator and dry out the radish for 6-8 hours on 125F.

In a bowl, soak the dried radish with the dried kelp, 1 tablespoon of soy sauce and one cup of water for 15 minutes. Drain and gently squeeze out excess water.

In a separate bowl, combine the rice syrup, gochujang, gochugaru, scallions, one teaspoon of soy sauce and sesame oil and mix well.

In a small sauté pan, add vegetable oil and sauté the radish and chopped garlic on medium high heat for one minute, stirring frequently with wooden chopsticks or a wooden spoon being careful not to burn the garlic. Remove from heat.

Combine the radish with the sauce and mix well by hand to massage the sauce into the radish. Serve alongside other banchan. Great as a component in bibimbap.