Kim Dae-seok's Dried Hollow-Radish Muchim
A delicious side dish made by preserving hollow or regular radishes with sea salt and saccharin sweetener, drying them in a food dehydrator, then tossing them with kelp broth and a special seasoning sauce to create a satisfyingly chewy texture and rich umami flavor—perfect as a rice companion.
Ingredients needed 4 servings
Recipe
Cooking tips
- Pre-brining radishes with sea salt and saccharin sweetener before drying gives them a much more flavorful base compared to simply drying them raw.
- Adding 2 tablespoons of soju when soaking the radishes eliminates the unpleasant pungent smell typical of dried radish.
- Use fine gochugaru instead of regular to ensure even, attractive color distribution on the surface of the dried radish.
Recommended for
- Those who want to transform difficult-to-handle hollow radishes into something delicious.
- Fans of chewy, spicy-sweet traditional side dishes.
- Home cooks interested in making homemade dried radish using a food dehydrator.
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