Mumallaengi-Muchim (Korean Marinated Dried Radish Banchan) Recipe | Recipe Cart | Recipe Cart

Ingredients

• 2 Persian cucumbers (about 5 1/2 ounces; 160g), sliced into 1/2-inch-thick rounds (see note)
• 1 teaspoon (4g) kosher salt; if using table salt, use half as much by volume
• 1 1/2 ounces (1 1/3 cups; 40g) dried Korean radish (see note)
• 1/2 small onion (about 3 1/2 ounces; 100g), sliced into 1/2-inch-thick pieces
• 2 tablespoons (16g) gochugaru (Korean chile flakes)
• 3 tablespoons (45ml) toasted sesame oil
• 3 tablespoons (60g) gochujang
• 2 tablespoons (30ml) cider vinegar
• 2 tablespoons (30ml) honey
• 1 tablespoon (15ml) fish sauce
• 2 garlic cloves (10g), finely chopped
• 1 teaspoon (4g) freshly ground black pepper
• 1/4 cup (32g) toasted sesame seeds, plus extra for sprinkling