Crispy and Delicious Seasonal Radish Salad (Musaengchae)
The Ultimate Musaengchae Recipe to Awaken Your Appetite
Radish is a versatile vegetable that graces our tables year-round. Among the many radish dishes, Musaengchae, with its crisp texture and refreshingly sweet, sour, and spicy flavors, is especially perfect for spring and summer. Making Musaengchae is simple and easy for anyone to follow. Let me share the secrets to making this delicious appetite-awakening radish salad in detail!
Main Ingredients- 1/4 Korean radish (approx. 300g)
- 2 stalks of green onions
Cooking Instructions
Step 1
Wash the radish thoroughly and cut it in half. This makes it much easier to julienne and helps you achieve a consistent thickness. Slice the radish into thin strips about 0.3cm thick. You can use a mandoline slicer, but I personally prefer using a knife as it seems to enhance the crispiness.
Step 2
Cut the green onions into approximately 2-3cm lengths. If you don’t have green onions, you can use the white parts of a leek, but it’s okay to omit them if they’re unavailable, as they don’t significantly impact the flavor. First, add the red chili powder to the julienned radish and coat it to give it color. Adding the chili powder first helps the radish absorb the color evenly and beautifully.
Step 3
Gently toss the radish to ensure the chili powder is evenly distributed. Then, add the anchovy sauce and salt to season. It’s important to adjust the amount of salt based on the radish’s natural saltiness and your personal preference. Musaengchae can be enjoyed in two ways: first, by lightly salting the radish to draw out moisture, and second, by seasoning it immediately without salting to preserve its crispiness. Musaengchae made right before eating tends to soften quickly, so seasoning it immediately offers a fresh and delicious taste.
Step 4
Gently knead the mixture with your hands to allow the seasonings to meld evenly with the radish. Add the chopped green onions and minced garlic, and finally, sprinkle with toasted sesame seeds, then mix lightly once more. It’s best not to make the Musaengchae too salty. A moderate seasoning is perfect for mixing with rice or enjoying as a side dish with ssam vegetables. Adding sesame oil just before serving enhances its nutty aroma; however, it’s recommended to consume it soon after adding sesame oil, as its flavor can change if left for too long.
