Korean
Korean - Banchan
Mumallaengi Muchim
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 50g dried radish strips (mumallaengi)
- • 2 tbsp gochugaru (Korean chili flakes)
- • 3 cloves garlic, minced
- • 1 tsp finely grated ginger
- • 1 tbsp soy sauce
- • 1 tbsp rice syrup or corn syrup
- • 2 spring onions, thinly sliced
- • 1 tbsp toasted sesame oil
- • 1 tbsp toasted sesame seeds
Preparation Steps
1
Phase 1
Rinse the dried radish strips, then soak in cold water for 20-30 minutes until pliable; drain and squeeze out excess moisture.
2
Phase 2
In a bowl, combine gochugaru, garlic, ginger, soy sauce, rice syrup, and sesame oil into a paste.
3
Phase 3
Add the radish strips and spring onions to the paste and mix by hand until evenly coated.
4
Phase 4
Let sit for 20-30 minutes so the radish absorbs the seasoning and softens further.
5
Phase 5
Sprinkle with sesame seeds and serve chilled or at room temperature.