Serves 1
Directions
- 1For Musangche (Sweet and Sour Radish): Start with carrots and radish peeled, then julienne in a mandolin.
- 2In a bowl, add rice wine vinegar, sugar, salt, and mix.
- 3Transfer to a pot and store for up to a week.
- 4For Musangche (Spicy Radish): Start with carrots, radish, and peeled, then julienne in a mandolin.
- 5In a bowl, add salt, fish sauce, sesame seeds, ginger, scallions, garlic, Korean chili flakes, and mix.
- 6Transfer to a pot and store for up to a week.
- 7For Kongnamul Muchim (Soybean Sprout Side Dish): Start with bean sprouts, blanched, and drained.
- 8Then in a bowl, add plenty of sesame oil, salt, scallions, sesame seeds, and mix.
- 9Transfer to a pot and store for up to a week.
- 10For Shigamchi Namul (Spinach Side Dish): Start with spinach and then blanch.
- 11Shock that in cold water and squeeze.
- 12Drain, then in a bowl, add scallions, sesame seeds, soy sauce, garlic, sesame oil, and mix.
- 13Transfer to a pot and store for up to a week.
- 14For Ooi Muchim (Cucumber Salad): Start with cucumber, slice in half, and then slice thin with a mandolin.
- 15Then in a bowl, add salt, garlic, sesame seeds, sugar, sesame oil, scallions, rice wine vinegar, Korean chili flakes, and mix.
- 16Transfer to a pot and store for up to a week.
- 17For Wakame Muchim (Seaweed Salad): Start with wakame and soak in hot water.
- 18Drain and then squeeze.
- 19Then in a bowl, add rice wine vinegar, soy sauce, ginger, sesame seeds, sesame oil, garlic, sugar, Korean chili flakes, and mix.
- 20Transfer to a pot and store for up to a week.
Ingredients
- carrots
- radish
- rice wine vinegar
- sugar
- salt
- fish sauce
- sesame seeds
- ginger
- scallions
- garlic
- Korean chili flakes
- bean sprouts
- sesame oil
- spinach
- soy sauce
- cucumber
- wakame
Equipment
mandolinbowlpot
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