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

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

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Explore the tangy and spicy flavor profile of Mumallaengi-Muchim, Korean marinated dried radish banchan. Perfect for adding depth to any Korean meal.

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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