Korean Spicy Seasoned Dried Radish (Mumallaengi Muchim), 6 Sides

Rinse 140g dried radish twice in cold water to remove dust and debris.

Soak for 7–8 minutes in fresh cold water, drain and squeeze thoroughly; avoid over-soaking.

Heat 1 tsp oil and saute dried radish for about 1 minute over medium-high heat, then turn off heat.

Mix 3 minced garlic cloves, 2 chopped scallions, 2 tbsp fish sauce, 3 tbsp chili flakes and 3 tbsp rice syrup.

Toss radish thoroughly in sauce, top with 2 tsp sesame seeds, and adjust salt and heat to taste.

Transfer to a clean airtight container and refrigerate promptly. Conservatively eat within 3–4 days and discard if spoiled.