Crispy & Refreshing Radish Salad (Musaengchae) Recipe
How to Make Delicious Radish Salad with Autumn Radish and the Perfect Seasoning Ratio
As the cool autumn breeze begins, enjoy the sweet and refreshing taste of Musaengchae, a popular Korean side dish. This recipe will guide you through making it perfectly, enhancing your appetite with its vibrant flavors!
Main Ingredients- 620g fresh autumn radish
- 5 stalks of green onion (or a small amount of regular onion)
- 2 Tbsp sugar (for salting the radish)
Seasoning Mix- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2.5 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp plum extract (maesilcheong)
- 3 Tbsp vinegar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 4 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2.5 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp plum extract (maesilcheong)
- 3 Tbsp vinegar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Thoroughly wash the fresh radish under running water. Use a vegetable scrubber or brush to gently remove any dirt or debris from the surface for a clean preparation.
Step 2
Cut the washed radish into lengths of about 5-6 cm. Then, slice these pieces into thin strips, about 0.3 cm thick. Cutting along the radish’s natural grain results in a more satisfying crunch and prevents the salad from breaking apart when mixed.
Step 3
Add 2 tablespoons of sugar to the julienned radish and mix well. Let it sit for about 20 minutes to draw out moisture, which will enhance its crispiness. Don’t worry about it becoming too sweet; the sugar primarily helps in extracting water and improving texture.
Step 4
After 20 minutes of salting, you’ll notice a good amount of liquid has been released from the radish. Gently pour off this liquid without squeezing the radish too hard. Over-squeezing can make the radish mushy.
Step 5
Finely chop the 5 green onion stalks into about 0.5 cm pieces. If green onions are unavailable, the white part of a regular leek can be used as a substitute, adding a mild pungency.
Step 6
Now it’s time to add the seasonings. Combine 4 tablespoons of gochugaru, 1 tablespoon of minced garlic, 2.5 tablespoons of fish sauce, 1 tablespoon of plum extract, and 3 tablespoons of vinegar in a bowl with the salted radish. This balance creates a delightful sweet, sour, and savory flavor profile.
Step 7
Gently mix the ingredients with your hands to ensure the seasoning coats the radish evenly. It’s helpful to apply a bit of pressure while mixing to help the chili flakes color the radish beautifully. Avoid vigorous kneading, which can break down the radish’s texture.
Step 8
Finally, add the chopped green onions, followed by 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds. Give it one last gentle toss to combine everything. Your delicious Musaengchae is ready!
Step 9
Behold! Your perfectly crispy and deliciously seasoned radish salad is complete. It’s a fantastic side dish that can be enjoyed mixed with rice or served alongside grilled meats like pork belly to cut through richness.
