Crispy Baek Jong Won Style Radish Salad (Musaengchae)
Perfect for Bibimbap! Super Simple Baek Jong Won Radish Salad Recipe
This is a delicious Musaengchae made simply by following Baek Jong Won’s recipe, utilizing winter radishes which are firm and flavorful. Its crispy texture and sweet-and-sour taste are superb, making it an excellent ingredient for bibimbap and a perfect side dish.
Main Ingredients- 1/3 medium radish (use the green part)
- 1 cup chopped green onion (using the Baekseju cup as a measure)
Seasoning (Baekseju cup measure)- 1/3 cup minced garlic
- 1/3 cup sugar
- 1/2 cup gochugaru (Korean chili flakes)
- 1/2 cup fish sauce (Kanari brand preferred, using the small Goranju cup as a measure)
- A little bit of vinegar
- Salt (to adjust taste if needed)
- 1/3 cup minced garlic
- 1/3 cup sugar
- 1/2 cup gochugaru (Korean chili flakes)
- 1/2 cup fish sauce (Kanari brand preferred, using the small Goranju cup as a measure)
- A little bit of vinegar
- Salt (to adjust taste if needed)
Cooking Instructions
Step 1
Prepare about 1/3 of a medium-sized radish. The green part of the radish is particularly tasty in seasoned dishes, so it’s best to use this section.
Step 2
Cut the radish in half, then thinly slice it into crescent moon shapes. Slicing thinly helps the seasoning penetrate well and improves the texture.
Step 3
Julienne the sliced radish into long, thin strips. Adjust the thickness according to your knife skills, but be careful not to make them too thick, as they might take longer to cook.
Step 4
Measure the amount of julienned radish. It should yield approximately 2 bowls of rice.
Step 5
Now, let’s prepare the seasoning. Using the Baekseju cup for measurement, prepare 1/3 cup of minced garlic, 1 cup of chopped green onion, 1/3 cup of sugar, and 1/2 cup of gochugaru. Also, have a small amount of vinegar ready in a small Goranju cup.
Step 6
Place the julienned radish in a large bowl or basin. First, add only the gochugaru and gently mix it in to coat the radish with color. This helps the chili powder evenly color the radish.
Step 7
Using fine gochugaru will result in quicker coloring, but if you only have coarse gochugaru at home, it’s perfectly fine to use that. Coarse gochugaru can actually enhance the texture.
Step 8
Let the radish sit for about 5 minutes after adding the gochugaru to allow the color to penetrate. If you have time, letting it sit for 5 to 10 minutes will achieve a deeper color.
Step 9
After 5 to 10 minutes have passed, add all the remaining prepared ingredients. Start by adding 1 cup of chopped green onion.
Step 10
Next, add 1/3 cup of minced garlic. The pungent aroma of garlic will enhance the flavor of the radish salad.
Step 11
Add 1/3 cup of sugar. Sugar helps draw out moisture from the radish and adds sweetness, balancing the overall flavor of the Musaengchae.
Step 12
Add a little bit of vinegar. The sourness from the vinegar cuts through any richness and helps maintain the radish’s crispness.
Step 13
Now that all ingredients are in, mix everything thoroughly with your hands. Handle the radish gently to avoid breaking it, ensuring the seasoning is evenly distributed.
Step 14
The final secret ingredient for Musaengchae! After mixing all other ingredients, add the fish sauce at the end to adjust the taste. If you have Kanari fish sauce at home, add about half a small Goranju cup. Fish sauce adds a wonderful umami depth.
Step 15
Mix again thoroughly after adding the fish sauce. The taste can vary depending on individual preferences, so use salt at the end to adjust the seasoning to your liking. If it’s bland, add a little more salt.
Step 16
As they say, presentation matters! Sprinkle some sesame seeds on top for a more appealing finish. This completes the visually attractive radish salad.
Step 17
And there you have it – delicious Baek Jong Won-style Musaengchae! The combination of crispy texture and rich seasoning is excellent. Enjoy your meal!
