Crispy and Delicious Radish Salad (Musaengchae) Golden Recipe
How to Make Refreshingly Crisp and Flavorful Musaengchae
I’ve made a deliciously crisp radish salad this time! Even though I’m still not great at making kimchi after 5 years of marriage, radish salad is surprisingly easy to make and something I whip up often. It’s not quite kimchi, but having a batch ready means you can enjoy it as a side dish or as a delightful accompaniment to ramen or grilled meats. I’ll share my easy, golden recipe for this wonderful radish salad that’s perfect for mixing with gochujang and sesame oil!
Main Ingredients
- 1/2 Korean radish (approx. 500g)
- 1/4 stalk green onion
Cooking Instructions
Step 1
First, wash the radish thoroughly under running water, peel it, and then julienne it as thinly and finely as possible. You can adjust the thickness to your preference, but I find that thinly sliced radish absorbs flavors better and has a superior texture. Finely chop the green onion.
Step 2
In a large bowl, combine the julienned radish with all the prepared seasoning ingredients (red pepper flakes, salt, minced garlic, sugar, vinegar, and anchovy sauce). Mix well.
Step 3
Put on disposable gloves and gently toss the mixture to ensure the seasoning is evenly distributed throughout the radish. Finally, drizzle in a little sesame oil and sprinkle with sesame seeds. Your crispy and delicious radish salad is ready!
