Ogeurakji (Dried Radish Strips)
Soak the dried radish strips in cold water for 20 minutes only and lift them out while the centers still feel slightly firm, since a longer soak costs them their chewy crunch. Rinse 2 or 3 times and squeeze hard until almost no drops come out, because leftover water thins the seasoning, then massage the seasoning in by hand for 1 to 2 minutes. Serve right away, or seal and refrigerate for 1 day so the seasoning penetrates more deeply.
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Ogeurakji is North Gyeongsang dialect for dried radish shriveled and curled up, and the name covers the seasoned side dish made from it.
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Jocheong (grain syrup) stands in for sugar, which makes the chili dressing cling heavy and glossy, and anchovy fish sauce with soy sauce does the salting. It needs a hard kneading by hand or the seasoning just slides around. Eat it right away, or give it a day in the fridge for the red to reach the center of each strip.
Ingredients
Instructions
- 1
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.
- 2
Rinse the soaked strips 2 or 3 times in fresh water.
Squeeze hard with both hands until almost no drops come out, because leftover water will thin the seasoning.
- 3
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.
- 4
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.
- 5
Add 1 tablespoon minced garlic first and loosen any clumps through the seasoned radish.
Add 30g scallions cut into 3cm lengths at the end, then fold gently so the pieces stay fresh and are not crushed.
- 6
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.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-07-22
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