Mumallaengi-muchim (Seasoned Dried Radish Strips)

Ingredients:

• 5 ounces mumallaengi (dried radish strips), about 3½ cups
• 1 teaspoon vegetable oil
• 3 garlic cloves, minced 
• 2 green onions, chopped
• 2 tablespoons fish sauce
• 3 tablespoons hot pepper flakes
• 3 tablespoons rice syrup
• 2 teaspoons sesame seeds

Directions:

1. Wash and drain the mumallaengi in cold water a couple of times. Soak it in cold water for 7-8 minutes.
   
2. Strain and squeeze out excess water.
3. Heat up a pan over medium high heat and sauté the mumallaengi with 1 teaspoon vegetable oil for 1 minute. Remove from the heat. Set aside.
4. Combine garlic, green onion, fish sauce, hot pepper flakes, rice syrup in a mixing bowl and mix it well with a spoon.
   
5. Add the mumallaengi and mix it well by hand. You can wear a disposable cooking glove to prevent your hand from sore.
6. Sprinkle with sesame seeds. Transfer some to a serving plate and sere as a side dish with rice. The leftovers can be stored in the fridge up to 1 month.