Crispy Radish Kimchi (Musaengchae Kimchi)
Delicious and Refreshing Radish Kimchi (Musaengchae Kimchi)
Got a radish rolling around in your fridge? Don’t let it go to waste! Make this delicious and crispy Musaengchae Kimchi that’s always a hit. It’s the perfect side dish, bringing together the freshness of seasonal radishes and a savory seasoning blend. (Tip: For precise seasoning, level off your spoons when measuring!)
Main Ingredients- 1 radish (approx. 1.2kg)
- 1/2 bunch of green onions or young radishes (approx. 70g)
- 3 Tbsp minced garlic
Salting the Radish- 2 Tbsp coarse salt
Seasoning Mix- 6 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp coarse salt
Finishing Touch- 3 Tbsp toasted sesame seeds (or crushed sesame seeds)
- 2 Tbsp coarse salt
Seasoning Mix- 6 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp coarse salt
Finishing Touch- 3 Tbsp toasted sesame seeds (or crushed sesame seeds)
- 3 Tbsp toasted sesame seeds (or crushed sesame seeds)
Cooking Instructions
Step 1
Peel only the dirty parts of the radish and use it with the skin on. (Tip: I personally enjoy the chewy texture the skin provides when making kimchi.)
Step 2
Slice the radish into bite-sized strips, about 0.5cm thick. Sprinkle with 2 Tbsp of coarse salt and mix well. Let it sit for 10 minutes to salt. This process makes the radish crispier and draws out excess moisture.
Step 3
Clean the green onions (or other greens like chives/scallions) and trim off any wilted leaves. Slice the thicker stem parts in half lengthwise and then cut them into approximately 4cm lengths.
Step 4
Mince the garlic. While the radish is salting, prepare all the other vegetables. Having your ingredients prepped makes the cooking process much smoother.
Step 5
Gently squeeze out the excess water from the salted radish. Be careful not to squeeze too hard, as it can break the radish. Add 6 Tbsp of gochugaru to the drained radish and mix gently until the radish is evenly coated with the chili flakes. (Tip: Coating with gochugaru first helps achieve a vibrant color.)
Step 6
Once the radish is evenly colored with gochugaru, it’s time to add the remaining seasonings. Mix them in gently, being careful not to overmix.
Step 7
Add the chopped green onions, minced garlic, fish sauce, and sugar. Mix everything together gently. Taste and add more coarse salt if needed, according to your preference. I added 1 Tbsp of salt, but feel free to adjust. (Tip: Adjusting the saltiness to your personal taste is key for perfect kimchi.)
Step 8
Making Musaengchae Kimchi with one large radish (about 1.2kg) filled up three standard-sized storage containers. It’s a generous amount, perfect for sharing with family and friends!
Step 9
Musaengchae Kimchi can be enjoyed immediately, but for a deeper flavor, let it sit at room temperature for half a day before refrigerating. (Tip: Musaengchae Kimchi is also fantastic as a bibimbap topping! Try mixing it with rice, a fried egg, and some sesame oil for a delicious meal.)
