Dried Radish

Dried radish is typically used to make a traditional Korean banchan (side dish) called Mumallaengi. This deliciously sweet and spicy banchan is a perfect match to go with steamed white rice and meat!

How to cook!

1. Wash and drain the Dried Radish in cold water  a couple of times. Soak it in cold water for 7-8 minutes.

2. Strain and squeeze out excess water.

3.Combine garlic, green onion, fish sauce, chilly powder, sugar, corn syrup in a mixing bowl and mix it well with a spoon.

4. Add the Dried Radish and mix it well by hand. You can use a disposable cooking glove.

5. Sprinkle with sesame seeds. Transfer some to a serving plate and serve as a side dish with rice. The leftovers can be stored in the fridge up to 1 month.