“Vegan” Mumallaeng-i Muchim (dried radish kimchi)

A raw radish is 95% water, 3% carbohydrates, 1% protein, and has negligible fat. If you dry radish, its texture becomes more chewy by losing moisture. Normally I buy dried radish slices from a grocery store to cook them, but this time I wanted to dry the radish slices myself. I had a big fresh radish, so I cut it into thick slices and dried them at my own porch. I wanted to check with my eyes how much the volume was shrinking. (I love experiments!)

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I chopped over 1.2 kilograms of radish, and dried the slices in the north veranda. Radish slices were losing moisture every day, and after about a week, it decreased to a tenth of original volume. I dried them for a few more days. Then the dried radish weighed only 60gram. It has been reduced to almost one twentieth.(95% of water has evaporated!) The final quantity was too small, so I had to add “grocery-bought” radish to my own dried radish.

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When the radish is dried, the texture becomes like meat, but still remains crispy, and the sugar content becomes much higher. Originally, when Koreans make Mumalaengi Muchim(seasoned dried radish), we add in some fish sauce, but I wanted to make it vegan style. So I didn’t include fish sauce. However, if you’re okay with fish sauce, you can add 1T of fish sauce in the seasoning.

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*Ingredients

dried radish slices 6.5oz(180g), sweet rice flour 1T, red pepper powder 3T, sugar 2T, minced garlic 1T, Mirim (or Mirin: cooking wine) 4T, soy sauce 3T, corn syrup 2T, sesame seeds 1T, sesame oil 1T, salt 1/2t

*Directions

  1. Boil 1 litter water. Soak the dried radish in the boiled water for 2 minutes. Then, the dried radish becomes soft, and still chewy. You can easily wash away the dirt on the dried radish surface.
  2. Throw away the hot water. Wash the dried radish 3 times and drain. Squeeze out excess water by hands.
  3. Making sweet rice flour paste: Mix ½ cup of water and 1 T of sweet rice flour in a pyrex cup. Put it in microwave and heat for 1 minute at medium power level. Take it out and mix well. Heat it in microwave for 1 minute again at medium power level. Take it out and let it cool. (if you don’t have enough time, you can cool it in ice water)
  1. Put the radish in a bowl, and add 2 T of Mirim, 1/2t salt, 1T sugar, 3T gochugaru (red pepper powder) to basically season the radish. In this way, you can also make your radish have more vivid color. Mix them well and set it aside for about 10 minutes (while the sweet rice paste cools down).
  2.  Add all the ingredients for the paste in a large mixing bowl: (sweet rice flour paste, 2T of corn syrup, 2T Mirim, 1T of minced garlic, 1T of sugar, 3T of soy sauce, 1T sesame oil, 1T sesame seeds) Mix everything together.
  3. Add in the sauce (paste) mixture to the seasoned radish.
  4. Mix everything together. Mix them gently.
  5. Serve! You can keep them in the refrigerator for over 3 weeks.

 

 

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