Korean Dried Radish Strips Mumallaengi for Spicy Dried Radish Salad
Dried Korean radish strips (mumallaengi) are used to make the Korean side dish mumallaengi-muchim, seasoned radish strips. They’re made by cutting Korean radishes into strips and then sun drying them. Mumallaengi Muchim (무말랭이 무침) is a classic spicy side dish (muchim) made from dried radish strips called Mumallaengi. Koreans love to have this as an everyday side dish and also in lunch boxes
Let’s learn how to make delicious mumallaengi-muchim today! It’s a Korean banchan (side dish) that’s very common in a Korean dosirak (lunch box). The main ingredient is mumallaengi – Korean white radishes, cut into pieces 3-4 inch long and ¼ 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, 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.