Today, I will show you how to make a very popular Korean side dish using dried radish. This is one of the Korean sides that you make ahead of time and serve whenever you need it. It keeps for a long time. The texture of the dried radish is a little chewy, but it is still crunchy and the spicy sauce tastes very good with the unique dried radish flavor. I used Sempio’s Yondu for the basic seasoning and it made the dish even more savory. Try it someday.
Yield: 1 Quart
Short Korean Lesson
- EuiSa (의사) = Doctor
- GanHoSa (간호사) = Nurse
- 2 Cups Dried Radish (3.5 oz)
- 1½ Tbsp Sempio Yondu (or Soy sauce, Fish Sauce)
- ¼ Cup Green Onion
- 1 Tbsp Sesame Seeds
- ⅓ Cup Sweet rice Flour Paste (½ Cup Water + 1 Tbsp Sweet Rice Flour)
- ¼ Cup Hot Pepper Powder
- 2 Tbsp Corn Syrup
- 1 Tbsp Fish Sauce
- 1 Tbsp Garlic, Minced
- 1 tsp Sugar
- 1 tsp Soy Sauce
- ½ tsp Ginger, Minced
Obtain about 2 cups of dried radish (3.5 oz). You can buy this at a Korean or Asian grocery store.
Soak the dried radish in warm water for about an hour, or until the radish becomes soft, yet still chewy.
Meanwhile prepare the other ingredients. Mix ½ cup of water and i Tbsp of sweet rice flour in a small sauce pan.
Cook the sweet rice flour mixture on medium by stirring it continuously. When the mixture starts to bubble and turns into a paste, quickly turn off the heat. Let it cool. You will get about ⅓ cup of sweet rice flour paste.
An hour later, wash the dried radish several times and drain.
Squeeze out the water. You will get about 3 cups of soaked dried radish.
Add the radish and 1½ Tbsp of Sempio Yondu in a bowl to season the radish. This step is the key for delicious, well seasoned dried radish muchim. I highly recommend you to try Sempio’s Yondu, but if you do not have it, you can use soy sauce or fish sauce instead. Adjust the amount to your tastes.
Mix it well and set it aside for about 10 minutes.
Add all the ingredients for the paste in a large mixing bowl: ⅓ cup sweet rice flour paste, ¼ cup hot pepper powder, 2 Tbsp corn syrup, 1 Tbsp fish sauce, 1 Tbsp minced garlic, 1 tsp sugar, 1 tsp soy sauce, and ½ tsp minced ginger. Mix everything together.
Add the seasoned radish to the paste.
Mix everything together.
Add ¼ cup worth of green onion and 1 Tbsp of sesame seeds to the radish. Mix it gently.
Keep this side in a glass container.
This can be kept for several weeks to a month in the refrigerator, so it can be a very convenient side for lunch box. Serve it with rice, soup, and other side dishes for your Korean meal. Enjoy!