Crunchy & Refreshing! Autumn Radish Salad (Musaengchae)
How to Make Delicious Autumn Radish Salad (Musaengchae) – A Taste of October
Discover how to make a refreshing and perfectly crunchy autumn radish salad (Musaengchae) using seasonal fall radishes. This simple dish, with its delightful sweet and tangy flavor, is an ideal banchan (side dish) for any meal. Salting the radish beforehand ensures a crisp texture and prevents the salad from becoming watery, making it a perfect make-ahead side dish that stays delicious.
Main Ingredients- 300g Korean radish (or daikon)
- 1 Tbsp coarse sea salt
Seasoning Mix- 1.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp anchovy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp brown sugar
- 1.5 Tbsp rice vinegar
- 2 tsp ginger juice
- A pinch of toasted sesame seeds
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 0.5 Tbsp anchovy sauce
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp brown sugar
- 1.5 Tbsp rice vinegar
- 2 tsp ginger juice
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Begin by washing and peeling the radish. Slice it into thin, julienne strips, about 0.3cm thick. Aim for uniform thickness to ensure an even crunch and texture throughout the salad.
Step 2
In a bowl, combine the julienned radish with 1 tablespoon of coarse sea salt. Toss well to coat and let it sit for about 10 minutes. This process draws out excess moisture from the radish. After 10 minutes, discard the released liquid and firmly squeeze out any remaining water from the radish using your hands. This step is crucial for achieving a wonderfully crisp texture.
Step 3
Add 1.5 tablespoons of gochugaru (Korean chili flakes) to the squeezed radish. Gently mix and massage the radish with your hands until it’s evenly coated in a vibrant red color. Let it sit for another 5 minutes to allow the chili flakes to infuse their flavor and color.
Step 4
Now, add the rest of the seasoning ingredients: 0.5 tablespoon anchovy sauce, 1 tablespoon plum extract, 1 tablespoon brown sugar, 1.5 tablespoons rice vinegar, and 2 teaspoons ginger juice.
Step 5
Gently mix all the ingredients together until well combined. Finish by sprinkling a pinch of toasted sesame seeds over the salad. Your delicious and crunchy Musaengchae is ready!
Step 6
This super simple autumn radish salad offers a delightful balance of spicy, sour, and sweet flavors. Salting and squeezing the radish before dressing not only enhances its crunchiness but also prevents the salad from becoming watery, making it a fantastic side dish that stays fresh and appetizing. Enjoy this perfect addition to your Korean meal!
