Korean Seasoned Dried Radish Strips
Soak 120 g dried radish strips in cold water for about 20 minutes, until a strand bends without snapping but still feels springy. Squeeze them by handfuls until they no longer drip, since leftover water thins the seasoning. Massage with the gochujang paste for about 2 minutes, rest 10 minutes, then finish with 1 tsp sesame oil and 1 tsp sesame seeds.
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Drying makes radish sweeter and chewy, and that chew is the reason to use it.
Read more
The strips get only 20 minutes in cold water; any longer and they turn limp like fresh radish. Rice syrup in the gochujang dressing gives it its shine.
Ingredients
Instructions
- 1
Soak 120 g dried radish strips in plenty of cold water for about 20 minutes.
Press a few strands with your fingers. They should bend without snapping, while still feeling springy rather than soft and waterlogged.
- 2
Rinse the soaked radish strips two or three times in cold water to remove dust and any stale taste from drying.
When the water runs mostly clear, drain them in a sieve for about 1 minute.
- 3
Squeeze the radish strips firmly by handfuls with both hands.
They should feel almost dry and should not drip when lifted. This prevents the seasoning from thinning and helps the paste cling tightly.
- 4
In a mixing bowl, combine 1.5 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 2 tbsp oligosaccharide syrup, and 0.5 tsp minced garlic. Stir until the paste turns glossy and deep red, with no dry chile patches.
- 5
Loosen the squeezed radish strips before adding them to the sauce, then massage for about 2 minutes with your fingertips.
Separate clumps as you mix so every strand is evenly coated in the red seasoning.
- 6
Let the seasoned radish rest for 10 minutes so the sauce penetrates the fibers evenly.
Finish with 1 tsp sesame oil and 1 tsp sesame seeds, toss once more, then serve or pack into an airtight container.
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