Crispy and Chewy Radish Salad (Musaengchae) Golden Recipe
How to Make Delicious Radish Salad Even Without Autumn Radishes
Today, I’ll share a recipe for a delicious radish salad that’s tasty regardless of the season. Even if you don’t have the naturally sweet autumn radishes, a few simple tricks will help you achieve a wonderfully chewy and crisp radish salad. It has less moisture, similar to chewy dried radish salad (myeolchibokkeum), making it exceptionally refreshing. Worried about the price of radishes lately? You can often find slightly older or discounted vegetables at the supermarket. By choosing carefully, you can get fresh, good-quality radishes at a great price. I even used half-price radishes for my kkakdugi (cubed radish kimchi) recently, and they turned out so crisp and delicious! Try making this addictive radish salad with this recipe.
Main Ingredients- 800g radish (about 1 medium)
- 2 green onions
- A little carrot
- A little chives
Salting the Radish- 1 Tbsp coarse sea salt
- 5 Tbsp corn syrup
Seasoning Ingredients- 5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp tuna extract (or fish sauce)
- 1 Tbsp plum extract (or corn syrup)
- 0.1 Tbsp ginger powder (a tiny pinch)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp coarse sea salt
- 5 Tbsp corn syrup
Seasoning Ingredients- 5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp tuna extract (or fish sauce)
- 1 Tbsp plum extract (or corn syrup)
- 0.1 Tbsp ginger powder (a tiny pinch)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, peel the radish using a peeler or knife. Using one whole radish will yield a good amount for the salad.
Step 2
Slice the peeled radish into 5-7cm long matchsticks. If slicing is difficult, using a mandoline slicer will make it much easier and quicker.
Step 3
In a bowl with the julienned radish, add 1 Tbsp of coarse sea salt and 5 Tbsp of corn syrup. Mix well and let it sit for 20-25 minutes to salt. Salting with corn syrup helps draw out moisture quickly, contributing to a chewy texture.
Step 4
While the radish is salting, cut the chives into about 5cm lengths. Julienne the carrot into similar-sized matchsticks. Finely chop the green onions.
Step 5
Salting the radish with corn syrup in addition to salt draws out more moisture, enhancing the chewy texture and making it taste even better.
Step 6
After salting, do not rinse the radish. Squeeze out the excess water thoroughly with your hands. Then, add the gochugaru (Korean chili flakes) first and mix. This not only gives the salad a beautiful color but also helps reduce excess liquid. If the salad tastes too salty, you can rinse the radish briefly under cold water before squeezing out the moisture.
Step 7
Add 1 Tbsp of minced garlic and mix well.
Step 8
Now, add the prepared chives, carrot, and green onions. Gently mix everything together. If you don’t have chives, you can substitute with green onions, but chives also work wonderfully. Gently toss all the ingredients until well combined, and your delicious radish salad is ready!
Step 9
This prepared radish salad has a wonderfully chewy texture, much like dried radish salad (myeolchibokkeum). It pairs exceptionally well with warm bossam (boiled pork wraps)!
Step 10
A crisp radish salad is a true rice thief – it’s so addictive! Fill a large bowl with the radish salad, add a drizzle of sesame oil and a spoonful of gochujang (Korean chili paste), and mix well. It makes for a perfect solo meal!
Step 11
On days like Chuseok (Korean Thanksgiving), when you’re indulging in rich foods and various pancakes, a single dish of this spicy, refreshing, and chewy radish salad is simply divine! It cuts through the richness and awakens your palate. Make your meals more enjoyable with this #MusaengchaeMuchim recipe!
