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Modu Recipe

Kim Jin-soon's Squid and Dried Radish Muchim

A banchan shop-style side dish that adds the chewiness of grilled semi-dried squid to dried radish, with the fishy smell removed using cooking wine.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Sifting gochugaru through a fine mesh strainer gives a rich and clean seasoning color like a banchan shop.
  • Use only ginger juice instead of the solids for a clean taste.
  • Remove moisture from the semi-dried squid in the pan to prevent the muchim from becoming soggy.

Recommended for

  • Those who want a clean and chewy texture without the characteristic fishy smell of dried radish.
  • Those looking for a more special side dish with squid combination than regular dried radish muchim.

Shop ingredients on Coupang(Ad)

dried radishsemi-dried squidcooking winegochugarufermented sand lance sauceJin-ganjangtuna extractminced garlicgingerstarch syrupwhole sesame seeds

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