Main ingredients
radishcucumberoligosaccharide syrup (oligodang)vinegarminced garlicbeef dashidasesame oilJin-ganjangsesame seedstuna extractgochugaru
Aha Bujang's Radish and Cucumber Muchim
A side-dish muchim that uses oligosaccharide syrup instead of salt to draw out moisture, keeping it chewy without becoming watery over time.
Ingredients needed 4 servings
Recipe
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.
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