Mumallaengi Muchim (Spicy Dried Radish Salad)

In a bowl, add water and soy sauce (Jin Ganjang) and soak dried radish in the soy sauce water. For 1/2 cup (30g) dried radish strips, I add 1 Tbs soy sauce to 1/2 cup water. Radish should be fully soaked in soy sauce water. Let it soak for 30-40 minutes until soft but slightly chewy. Soak longer if you think it's too hard but note, it will always be a little chewy.

While radish is soaking, cut 1/2 green onion into long diagonal cuts, chop garlic (1tsp) and optionally slice thinly 1 green chili pepper (use your favorite chili, I used Jalapeno from the garden).

When radish strips are fully soaked, drain and discard the water.

Heat 1/2 tsp vegetable oil in a small frying pan on medium heat, sautee the drained radish for 1 minute or so. We don't want to brown the radish just cook it enough to remove the raw peppery taste from the radish. Remove from heat and let it cool in a bowl.

To the sauteed radish in the bowl and add Maple syrup. Mix with your hands. Put plastic gloves on if you don't want to get your hand sticky.

Add Seasonings - Korean red chili powder (Gochukaru). soy sauce (jin ganjang), 1 tsp chopped garlic, 2 tsp to 1 Tbs water. For a more deeper flavor, add 1 tsp Jin Ganjang and 1/4 tsp Guk Ganjang (Korena Soup Soy Sauce) instead of 1 1/2 tsp of soy sauce.

Mix everything well - massaging with your hands. Add green onions and chili peppers. Mix again.

When serving, sprinkle some toasted sesame seeds and a swirl of sesame oil (optional).