Crisp and Spicy-Sweet Summer Radish Salad (Musaengchae)
How to Make Delicious Musaengchae, a Perfect Side Dish for Bossam and Suyuk (Boiled Pork), with a Baek Jong Won-inspired Twist
Let’s make delicious Musaengchae! This recipe focuses on preserving the crispness of summer radish for a refreshing, spicy, and slightly sweet salad that’s perfect as a side dish for any meal.
Ingredients- 1/2 medium radish
- 1 handful green onions
- 1/2 handful coarse sea salt (for salting radish)
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make some wonderfully crisp and refreshing Musaengchae, a Korean radish salad that’s especially delicious in the summer. This recipe is inspired by Baek Jong Won and is designed to be easy for anyone to follow. Let’s get cooking!
Step 2
First, prepare half a medium radish. After washing it thoroughly, peel the radish and then cut it into thin, long strips, about 0.3 cm thick. You can use a knife, but a julienne peeler will give you more uniform and thinner slices, which enhances the texture. Once julienned, toss the radish strips with about half a handful of coarse sea salt and mix well. Let it sit for about 10 minutes to salt. Salting helps to draw out moisture from the radish, ensuring it stays crisp.
Step 3
After 10 minutes, you’ll see water has been drawn out from the radish. Do not rinse the radish under water! Instead, gently squeeze out any excess liquid with your hands. This step is crucial for the seasoning to be absorbed well and for the radish’s natural flavor to shine. Now, we’ll directly add the seasonings. First, add 1 teaspoon of fish sauce for a savory depth of flavor.
Step 4
Next, to ensure a clean and pleasant taste without any pungent smell, add 1 teaspoon of minced garlic. If you prefer a stronger garlic flavor, feel free to add a little more.
Step 5
Now it’s time for the main seasoning! Add 2 tablespoons of gochugaru (Korean chili flakes) for that vibrant red color and 1 teaspoon of sugar for a subtle sweetness. Along with the fish sauce we added earlier, add 1 teaspoon of vinegar for a touch of tanginess. Gently mix everything together with your hands. Be careful not to mix too vigorously, as this can make the radish mushy.
Step 6
Finally, let’s add the green onions for extra freshness and crunch. Finely chop about a handful of green onions and add them to the salad. Give it a gentle mix one last time to ensure the seasonings are evenly distributed. The bright green of the onions will also make the salad look more appealing.
Step 7
And there you have it! Your delicious and crisp Musaengchae is ready. Its refreshing, spicy, and tangy flavor is sure to awaken your appetite. It’s absolutely perfect served with freshly cooked rice, warm boiled pork (Suyuk), or Bossam. Enjoy your meal!
