Step 1

First, prepare all the ingredients for the recipe. If the radish you are using is small, you can use the whole radish. Preparing fresh ingredients is the start of a delicious dish.

Step 2

Wash the radish thoroughly under running water. You can use it with the peel on, so just make sure to remove any dirt or debris from the surface. Cut half of the clean radish into thin, julienne strips about 5cm long. The thickness of the julienned radish should not be too thick, so the seasoning penetrates well and the texture is good.

Step 3

Before finely chopping the green onion, first cut it lengthwise in half. This prevents the green onion from being chopped too coarsely, ensuring the seasoning mixes evenly and the pieces are a good size for eating. Then, finely chop the halved green onion into pieces about 0.5cm thick.

Step 4

Place the julienned radish in a large bowl. Pour in 3 tablespoons of fish sauce. Make sure to wear disposable gloves, and gently mix the radish and fish sauce with your hands by tumbling and pressing them. This step allows the fish sauce to permeate the radish evenly.

Step 5

As you mix the radish with the fish sauce, the radish will release moisture and soften, developing a crisp texture. Gently knead the radish with your hands until it softens and wilts slightly, about 5-10 minutes. After a while, you’ll see liquid at the bottom of the bowl; discard this liquid. Then, press the softened radish firmly with your hands to squeeze out as much moisture as possible. This step is key to preventing the musaengchae from becoming watery and maintaining its crispness.

Step 6

To the squeezed radish, add 1.5 tablespoons of fine salt and 2 tablespoons of fine gochugaru. Mix them gently first. It’s also good to add the chopped green onion at this stage. The fine gochugaru colors the radish and forms the base for the overall seasoning.

Step 7

Once the radish has taken on some color from the seasoning, add all the remaining seasoning ingredients. Add 1 tablespoon of coarse gochugaru (adjust the amount if you prefer more spiciness), 3 tablespoons of sugar (adjust to taste), 1 tablespoon of minced garlic, 3 tablespoons of vinegar, and finally, a pinch of sesame seeds. Mix everything thoroughly one last time to ensure all the seasonings are evenly distributed throughout the radish. Your spicy and sweet musaengchae is now ready!

Step 8

And here it is – your crispy and delicious musaengchae! Serve it beautifully in a dish and enjoy immediately. The fresh radish flavor combined with the spicy, sweet, and tangy seasoning will surely whet your appetite.

Step 9