We wanted to make a side dish called moo malengi (spicy dried radish) but lucked out when we saw it available at the Korean grocers in Chicago (along with other banchan side dishes). But this is an easy and tasty side dish that can be made with a few ingredients found at your local Asian markets. If you want to do it from scratch, you would need help from the weather (sunny and hot would be ideal) to dry up the radish pieces. Or you can buy them ready-made at most Korean markets and mix them with the usual combination of red pepper flakes, soy sauce, and sugar (see full recipe below). Anyways, we are enjoying this great banchan (side dish) with our meals and hoping the weather will turn warm enough for us to make it ourselves.
There are some side dishes that just taste better when bought at the store, this is one of them.
The chewy crunch of the radish pieces goes perfect with soft, sticky rice.
- 1 whole moo (radish), dried out in the sun or purchased pre-packaged
- 1/2 cup soy sauce
- 1/3 cup water (boiled, then cooled)
- 3 tbsp brown sugar
- 2 tbsp goeun gochugaru (fine red pepper powder)
- 1 tbsp gochugaru (red pepper flakes)
- 1 tbsp mulyut (corn syrup)
- 1 tsp roasted sesame seeds
- After letting the radish pieces sit out in the sun and dry on a sunny, hot day (or purchasing them pre-packaged) give them a quick rinse under cold water.
- Mix the soy sauce, water and brown sugar. Pour onto the dried radish and mix thoroughly. Let sit for a few hours minimum until most of the soy sauce is absorbed.
- Then add the goeun gochugaru (fine hot pepper powder) and gochugaru (red hot pepper flakes), mix them well until coated.
- Lastly add the corn syrup and mix well. Garnish with available sesame seeds and finely sliced green onion (optional).