Crisp & Tangy Radish Salad (Musaengchae) – Fall Harvest Recipe
Vibrant Radish Salad Made with Autumn Radishes
Introducing Musaengchae, the ultimate side dish made with the finest fall radishes, which are at their peak sweetness during this season! This recipe delivers a delightfully sweet and tangy flavor with a satisfyingly crisp texture, perfect for any meal and sure to be a family favorite. We’ll guide you through each easy step!
Ingredients
- 500g Korean radish (about 1/3 of a medium radish)
- 1/2 Tbsp coarse sea salt
- 2 Tbsp sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp soy sauce
- 2 Tbsp vinegar
- 1/4 stalk green onion, finely chopped
Cooking Instructions
Step 1
First, wash the fresh fall radish thoroughly and peel it. Then, cut it into strips approximately 5cm long. Using a mandoline slicer can help you achieve thinner, more uniform strips, which enhances the crispiness. If the strips are too thick, they won’t absorb the seasoning well, and if they’re too thin, they might become mushy. Aim for a moderate thickness.
Step 2
To the julienned radish, add 1/2 Tbsp of coarse sea salt and 2 Tbsp of sugar. Gently massage the ingredients together with your hands. The key here is to be gentle – you want to wilt the radish slightly, not mash it. This process helps draw out the moisture naturally, maintaining its crispiness and ensuring the seasoning is evenly distributed. Let it sit for about 5 minutes until the radish visibly softens a bit before proceeding.
Step 3
Once the radish has softened slightly and released some moisture, add 3 Tbsp of gochugaru (Korean chili flakes). Mix well until the radish is evenly coated with a vibrant red color. Adding the chili flakes at this stage helps create a beautiful hue and makes the dish visually appealing. Ensure the radish is uniformly colored.
Step 4
After the radish has taken on a nice color from the chili flakes, it’s time to add the flavor-enhancing seasonings. Pour in 1 Tbsp of fish sauce. Drizzle 1 Tbsp of soy sauce around the edges of the bowl, and then add 2 Tbsp of vinegar. Gently mix everything together again. The combination of fish sauce and soy sauce provides a deep umami flavor, while the vinegar adds a refreshing tang, elevating the overall taste of the radish salad.
Step 5
Finally, add the finely chopped green onion and gently toss everything together until the seasonings are well combined with the radish. The fresh aroma of the green onion complements the radish salad beautifully. Avoid overmixing, as this can release too much water. Just mix enough to ensure the ingredients are incorporated.
Step 6
Transfer the well-mixed Musaengchae to a serving dish. You can enjoy it immediately, or for an even crisper texture, chill it in the refrigerator for a short while. It makes a wonderful accompaniment to a warm bowl of rice!
