This banchan can be made ahead of time, so it's perfect for those last minute weeknight dinners. —INGRAIN, Summer 2019
This lunch box staple that pairs well with rice keeps well in the fridge for several weeks.
6 ounces mumallaengi (Korean dried radish strips)
4 cloves garlic
2½ tablespoons eojang (fish sauce)
2 tablespoons gochugaru (red pepper flakes)
3 tablespoons rice syrup
1 tablespoon vegetable oil
1 tablespoon sesame seeds (untoasted)
6 ounces mumallaengi (Korean dried radish strips; 4 generous cups) in cold water for 10 minutes, strain, and repeat. Squeeze out excess water; radishes should be soft yet chewy.
4 cloves garlic (minced) + 3 scallions (chopped; white and light green tops only) + 2½ tablespoons eojang (fish sauce) + 2 tablespoons gochugaru (red pepper flakes; or to taste) + 3 tablespoons rice syrup (or to taste) together in a large bowl.
1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. When oil is hot, add mumallaengi and fry for 2 to 3 minutes, until very hot and lightly seared. (Use tongs to toss radishes around in the pan as they cook.)
Mumallaengi to the bowl and toss vegetables in sauce until well coated. Sprinkle 1 tablespoon sesame seeds (untoasted) on top of salad. Serve immediately, or refrigerate for up to 2 weeks.