Aha Bujang's Radish and Cucumber Muchim

Cooking tips 💡

• Pickling in oligosaccharide syrup instead of salt prevents the ingredients from becoming salty and only draws out moisture, preserving a chewy texture.
• Mix gently without crushing so that the gochugaru can firmly hold the moisture and no liquid forms.
• For a fancier drinking snack, add boiled squid, blanched Korean fish cake (eomuk), or minari according to your preference.

Recommended for 🙋

• ⭐Those who want to make a chewy side-dish muchim that doesn't become watery over time.
• ⭐Those curious about the secret to a savory, spicy, and tangy seasoning in the style of restaurants or professional side-dish makers.