Crisp & Delicious Autumn Radish Salad (Musaengchae) Golden Recipe
The Best Autumn Radish Salad (Musaengchae)! Simple & Delicious Secret Revealed #Musaengchae #AutumnRadish #SideDish
Autumn is the season for naturally sweet and wonderfully crisp radishes! With this easy-to-follow recipe, anyone can make a delicious Musaengchae. Get ready to enjoy a banchan that’s a true rice-thief. Let’s make it now!
Main Ingredients
- 1 medium Korean radish (about 600-700g)
- 1/2 green onion (white part preferred)
Cooking Instructions
Step 1
First, wash and prepare one fresh autumn radish. Peel the radish thinly, then use a julienne slicer or a mandoline to cut it into 0.3cm thick matchsticks. It’s a good idea to wear gloves while slicing to protect your hands. Seeing the long, neat radish matchsticks already makes my mouth water. The key to a crisp texture is to not slice them too thinly.
Step 2
Next, prepare the seasoning ingredients. Finely chop the white parts of the green onion. Place the julienned radish in a bowl. Add the gochugaru, minced garlic, sugar, and fish sauce. Because autumn radishes are naturally flavorful, you don’t need a lot of seasoning to make them delicious. In particular, fish sauce brings out a deeper umami flavor in autumn radishes compared to salt. Any kind of fish sauce works well, but if you use soup soy sauce, adjust the amount to your taste. Finally, add the vinegar for a touch of sourness and gently mix everything with your hands until the seasoning is evenly distributed on the radish. Be careful not to overmix, as this can release too much water from the radish.
Step 3
Transfer the well-mixed radish salad to a nice plate. The unique moisture and sweetness of the autumn radish, combined with the seasoning, create a truly delicious Musaengchae. Its appealing reddish color is a feast for the eyes, and the balance of sweetness and mild spiciness is exquisite. Served over a bowl of freshly steamed rice, it’s a perfect accompaniment. Enjoy this simple yet incredibly tasty autumn radish salad!
