This is the Hannong Kimchi Seasoned Dried Radish, a Korean banchan known as mumallaengi muchim. The ingredients included dried radish, chilli powder, chilli paste, soy sauce, garlic, fish sauce, and corn syrup.

The banchan had a fiery red hue and a spicy-sweet aroma. Upon tasting, the dried radish strips delivered a springy crunch, with their flavour largely dominated by the sauce. The garlicky blend of soy and fish sauce provided a deeply savoury taste, complemented by a mild heat from the chilli. This heat built to an enjoyable intensity mid-bite before tapering off with a noticeable sweetness that tempered the heat in the finish. The sauce offered a clearer flavour profile compared to fermented kimchi, as it lacked the characteristic funkiness. Overall, this banchan was enjoyable on its own but would pair well with rice and meat.

This Hannong Kimchi Seasoned Dried Radish contained 300 g. It was produced in Australia and  purchased in Sydney, Australia in 2024.