Ogeurakji (Dried Radish Strips)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
In North Gyeongsang speech, ogeurakji means dried radish or a seasoned side dish.
Read more
This recipe soaks dried radish strips in cold water for 20 minutes to keep them pleasantly chewy. After soaking, the strips are rinsed and squeezed firmly to remove excess moisture, preventing the seasoning from watering down. The dressing combines chili powder, anchovy fish sauce, soy sauce, and rice syrup. Using rice syrup instead of sugar gives the strips a heavy, glossy coating. The radish strips are massaged firmly by hand to help the spicy, salty, and sweet flavors penetrate. Minced garlic, chopped chives, and sesame seeds are folded in at the end. This side dish can be served immediately, but maturing it in the refrigerator for one day deepens the taste.
Ingredients
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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.
- 2Season
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.
- 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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- A 20-minute cold-water soak keeps the dried radish chewy.
- Finish cue
- Stir until the chili powder is fully moistened and the sauce looks thick, glossy, and even.
- Avoid this
- Do not soak the radish too long or it will lose its chewy texture.
- Substitution
- Using rice syrup instead of sugar gives the strips a heavy, glossy coating.
- Storage and reheating
- Refrigerate for one day to let the seasoning penetrate the strips more deeply.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
40min, 8 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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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