The recipe is here! :
Let’s learn how to make delicious mumallaengi-muchim today! It’s a Korean banchan (side dish) that’s very common in a Korean doshirak (lunch box). The main ingredient is mumallaengi – Korean white radishes, cut into pices 3-4 inch long and 1/4 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 it’s 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, as you see in my video, 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.
Good luck with this recipe, I hope you enjoy it!
Ingredients:
5 ounces mumallaengi (dried radish strips), about 3½ cups
1 teaspoon vegetable oil
3 garlic cloves, minced
2 green onions, chopped
2 tablespoons fish sauce
3 tablespoons hot pepper flakes
3 tablespoons rice syrup
2 teaspoons sesame seeds
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