Crispy Summer Radish Salad (Musaengchae)
The Secret to Delicious Musaengchae Even with Summer Radishes
Discover how to make a wonderfully crisp and flavorful Musaengchae (Korean radish salad), even when summer radishes might be less flavorful. Summer radishes can sometimes be mild or slightly bitter, so pre-salting them with salt and sugar is key. This process not only makes the radish extra crunchy but also helps it absorb seasonings beautifully. It’s perfect for mixing with gochujang (red chili paste) and rice for a delightful meal!
Main Ingredients- 2/3 medium Korean radish (approx. 500g)
- 2 Tbsp coarse sea salt (cheonsil yeom)
- 3 Tbsp sugar
Seasoning Ingredients- 5 Tbsp gochugaru (Korean red chili flakes)
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp minced garlic
- 1/2 tsp ginger powder (or 1/4 tsp minced fresh ginger)
- 2 Tbsp chopped scallions or green onions
- 2 Tbsp Omija extract (or plum extract/syrup)
- 1 tsp toasted sesame seeds
- 5 Tbsp gochugaru (Korean red chili flakes)
- 3 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp minced garlic
- 1/2 tsp ginger powder (or 1/4 tsp minced fresh ginger)
- 2 Tbsp chopped scallions or green onions
- 2 Tbsp Omija extract (or plum extract/syrup)
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, since summer radishes can sometimes lack flavor compared to those in season, it’s essential to pre-salt them to achieve a wonderfully crisp texture. Begin by peeling the radish thoroughly with a vegetable peeler. You’ll use about 2/3 of the radish for this salad, and you can save the rest for other dishes like cold noodle soup kimchi.
Step 2
Next, julienne the radish into thin, consistent strips. Using a mandoline slicer can help you achieve uniform cuts quickly and easily. If the strips are too thick, they won’t absorb the seasoning well, and if they’re too thin, they might become mushy. Aim for a medium thickness.
Step 3
Chop the green onions or scallions finely; these will be part of your seasoning mix. Place the julienned radish in a bowl, add 2 tablespoons of coarse sea salt and 3 tablespoons of sugar. Gently mix with your hands, ensuring the radish is coated. Let it sit and pickle for about 20 minutes. After pickling, lightly press the radish with your hands to squeeze out excess water – do not rinse it. Avoid squeezing too hard, as this can break down the radish’s texture.
Step 4
This pre-salting process helps the radish retain its crispness while becoming moist and receptive to seasonings. It creates a delicious Musaengchae that’s perfect for mixing with rice. A little bit of moisture in the salad is desirable, as it helps the gochujang and other seasonings meld beautifully.
Step 5
By using both salt and sugar during the pre-salting stage, you effectively neutralize any mild bitterness or blandness in the summer radish, enhancing its natural crunchiness. The result is a Musaengchae with an incredibly satisfying crisp and ‘pop’ with every bite.
Step 6
In a separate bowl, combine all the seasoning ingredients: gochugaru, anchovy sauce, minced garlic, ginger powder, chopped scallions, and Omija extract (or plum extract). Add the lightly squeezed radish to the seasoning mix and toss everything together thoroughly. Finish by sprinkling 1 teaspoon of toasted sesame seeds. For immediate consumption, a little drizzle of sesame oil can add extra richness; toss again briefly. If you prefer a tangier flavor and don’t have Omija extract, a bit of vinegar and sugar can be used as a substitute.
Step 7
Transfer the prepared Musaengchae to a serving dish and sprinkle with a few more toasted sesame seeds for garnish. This vibrant radish salad is a fantastic side dish on its own, or absolutely delightful when mixed with a spoonful of gochujang and served over a bowl of warm rice – a true taste of summer!
