Ogeurakji (Dried Radish Strips)
Quick answer
Authentic Gyeongsang-do style crunchy dried radish strips.
What makes this special
- Gyeongsang-style dried radish soaked 20 minutes then rubbed with anchovy sauce and rice syrup, coating each strip in a thick, glossy heat.
- 20-minute soak controls how much chew the dried radish strips retain
- Jocheong (rice syrup) instead of sugar coats strips with a heavy, glossy sheen
Key ingredients
Core cooking flow
- 1 Soak 100g dried radish strips in cold water for 20 minutes only, then lift t...
- 2 Rinse the soaked strips 2 or 3 times in fresh water to reduce excess saltiness.
- 3 In a bowl, combine 4 tablespoons chili powder, 3 tablespoons anchovy sauce...
Authentic Gyeongsang-do style crunchy dried radish strips.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 100g dried radish strips in cold water for 20 minutes only, then lift them out while the centers still feel slightly firm.
Avoid a longer soak, or the strips will lose their chewy crunch.
- 2Control
Rinse the soaked strips 2 or 3 times in fresh water to reduce excess saltiness.
Squeeze hard with both hands until almost no drops come out, because leftover water will thin the seasoning.
- 3Season
In a bowl, combine 4 tablespoons chili powder, 3 tablespoons anchovy sauce, 3 tablespoons rice syrup, and 1 tablespoon soy sauce.
Stir until the chili powder is fully moistened and the sauce looks thick, glossy, and even.
- 4Season
Pour all the seasoning over the drained radish strips and massage firmly by hand for 1 to 2 minutes.
Press and rub until the red color works into the strips and the surface feels evenly coated and slightly sticky.
- 5Season
Add 1 tablespoon minced garlic first and loosen any clumps through the seasoned radish.
Add 30g chives cut into 3cm lengths at the end, then fold gently so the pieces stay fresh and are not crushed.
- 6Finish
Sprinkle 1 tablespoon sesame seeds evenly, then check that the taste is salty, sweet, and spicy without being watery.
Serve right away, or seal and refrigerate for one day so the seasoning penetrates more deeply.
After the steps
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Tips
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