English
Dried Radish Kimchi (Mumallaengi Kimchi)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Dried Radish Kimchi (Mumallaengi Kimchi)

무말랭이김치

Side dish

Side dishesCourse
11kcal · per serving
Not spicySpice
🌱 VeganGluten-free
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Recipe

Dried Radish Kimchi (Mumallaengi Kimchi)

Not spicyVeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • Dried radish strips (mumallaengi)무말랭이
    ↔ No Dried radish strips (mumallaengi)? Daikon is the closest. Turnip works in soups.
    🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
    10 g
  • Vinegar식초
    30 g
  • Sugar설탕
    25 g
  • Lemon레몬
    8 g
  • Carrot당근
    5 g
  • Cucumber오이
    5 g
  • Pickling spice피클링스파이스
    5 g
  • Water물
    100 g

Nutrition per serving

11kcal
2.56gCarbs
0.14gProtein
0gFat
1.85mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Soak the dried radish strips in water.
  2. Boil the vinegar, sugar, pickling spice, and water together.
  3. Let the boiled liquid cool.
  4. Cut the lemon, carrot, and cucumber into suitable sizes.
  5. Add step 4 to step 3 and let it mature for at least a day.
  6. Arrange attractively.
💡 TipUnlike salted kimchi, the dried radish gives a chewy texture, and the vinegar, sugar, and pickling spice make a low-sodium kimchi with a fresh, clean taste.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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