Clean and Refreshing Radish Salad (Musaengchae)
Versatile Radish Dish: Perfect for Naengmyeon or as Homemade Pickled Radish
This Musaengchae is made without complex seasonings, allowing you to enjoy the pure flavor of radish in a clean and refreshing way. It’s not only a palate-awakener with its spicy, sweet, and sour taste, but also a highly practical radish dish that can be used as a topping for naengmyeon, as wraps, or even as a simple homemade alternative to pickled radish.
Ingredients- 1kg radish
- 3-4g salt (approx. 1/2 tsp)
- 5 Tbsp plum extract
- 1 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp honey
- 2 Tbsp brown rice vinegar
- A pinch of toasted sesame seeds
- A splash of plum balsamic vinegar (optional)
Cooking Instructions
Step 1
First, wash and prepare 1kg of radish. Divide the radish into approximately 3 equal parts to make it easier to cut or julienne. This step helps in handling the radish more conveniently.
Step 2
Using a mandoline slicer, julienne the radish into thin, uniform strips. A mandoline allows for easy and consistent slicing, enhancing the final presentation of your dish.
Step 3
If you are skilled with a knife, you can also julienne the radish thinly by hand. Cutting it thinly is key to ensuring the seasonings are well absorbed.
Step 4
Add 3-4g of salt (about 1/2 tsp) to the julienned radish and gently toss with your hands. Salting helps to soften the radish and remove excess moisture, contributing to a crispier texture.
Step 5
Add 1 Tbsp of fine gochugaru (Korean chili powder). If your gochugaru is coarse or lumpy, sifting it through a fine-mesh sieve will ensure a smooth and even coating of color.
Step 6
Gently mix the radish to coat it evenly with the chili powder. It’s advisable to add the gochugaru gradually while mixing and observing the color, rather than adding it all at once. This allows you to adjust the color to your preference.
Step 7
Incorporate 5 Tbsp of plum extract and a splash of plum balsamic vinegar, then mix gently again. Plum extract adds sweetness and depth, while plum balsamic vinegar provides a tangy flavor and rich aroma.
Step 8
The basic flavors are now ready! If you find the taste satisfactory with just the radish, salt, gochugaru, and plum extract, you can finish the cooking here. This is recommended for those who prefer a clean taste.
Step 9
To adjust the taste further, add 1 Tbsp of honey and 2 Tbsp of brown rice vinegar according to your preference. This allows you to create a more complex flavor profile by balancing sweetness and tanginess.
Step 10
Personally, I prefer a bit more sweet and sour flavor, so I added extra honey and vinegar. This adjustment balances the flavors beautifully, making it delicious for everyone to enjoy.
Step 11
Finally, transfer the prepared radish salad to a storage container and sprinkle with toasted sesame seeds for garnish. The nutty aroma of sesame seeds further enhances the flavor. Store in the refrigerator and enjoy!
