Crisp and Delicious Seasoned Radish Salad (Musaengchae)
Enjoy a Digestive and Flavorful Korean Radish Salad
This Musaengchae is incredibly simple to make with just a few ingredients! It’s a fantastic side dish on its own or can be mixed into rice for a delightful meal. Its refreshing, slightly spicy, and sweet flavor profile, along with its satisfying crunch, makes it a perfect addition to any meal. Let’s get started!
Main Ingredients- 1/2 Korean radish (approx. 500g)
- 3-4 stalks of green onion
Seasoning- 3-4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (can substitute with sugar, adjust sweetness)
- 2 Tbsp fish sauce (anchovy or salted shrimp can be substituted)
- 1/2 Tbsp sugar (use with plum extract, adjust sweetness)
- 1 Tbsp toasted sesame seeds (ground)
- Pinch of salt (for pre-seasoning, adjust to taste)
- 3-4 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (can substitute with sugar, adjust sweetness)
- 2 Tbsp fish sauce (anchovy or salted shrimp can be substituted)
- 1/2 Tbsp sugar (use with plum extract, adjust sweetness)
- 1 Tbsp toasted sesame seeds (ground)
- Pinch of salt (for pre-seasoning, adjust to taste)
Cooking Instructions
Step 1
First, wash the radish thoroughly and peel it. Slice it into thin strips about 0.5cm thick and 5-7cm long. If slicing by hand is cumbersome, a mandoline slicer can be very helpful. Wash the green onions and cut them into 2-3cm lengths.
Step 2
In a bowl with the julienned radish, add a pinch of salt and gently mix. Let it sit for about 5 minutes. This process draws out excess moisture, ensuring a crisp texture, and helps the radish absorb the seasoning better. Lightly squeeze out any released liquid.
Step 3
To the pre-seasoned radish, add the cut green onions, gochugaru, ground toasted sesame seeds, sugar, and minced garlic. It’s best to start with about 3 tablespoons of gochugaru and add more if you prefer a deeper red color and spicier taste.
Step 4
Next, add 2 tablespoons of fish sauce. Anchovy fish sauce (like kkanari aekjeot) will provide a clean umami flavor, while finely minced salted shrimp (saeu-jeot) can add a deeper, richer taste. Adjust the amount of fish sauce based on the quantity of radish and your personal preference.
Step 5
Once all the seasoning ingredients are added, gently mix everything together with your hands. Be careful not to mash the radish; toss it gently to combine. For an extra touch of aroma, you can drizzle a few drops of sesame oil at the end. Taste and add a little more salt if needed.
