Have you ever eaten dehydrated radish? In South Korea, people make dried radish strips after ‘Kimjang’ (김장), the process of preparing and preserving kimchi as a family for the year, which takes place during late fall/early winter. In Korea, people refer to this dried root vegetable as ‘mumallaengi’ (무말랭이). ‘Mu’ (무) means radish, while ‘mallaengi’ (말랭이) comes from the verb ‘malida’ (말리다), meaning ‘to dry.’
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