Master’s Sweet and Spicy Radish Salad (Musaengchae)
[TV Cooking] Make the Tastiest Winter Radish Musaengchae Like a Boss’s BBQ Stall (feat. Musaengchae Bibim Guksu)
Winter radishes are exceptionally sweet, so much so that they’re delicious even when eaten raw after peeling. Imagine how delightful a simple radish salad made with such flavorful radishes would be! This recipe is fantastic because it not only yields a superb side dish but also can be transformed into a refreshing cold noodle dish (Bibim Guksu) with just a few additions.
Musaengchae Ingredients- Winter Radish 500g (approx. 1/3 medium radish)
- Gochugaru (Korean chili flakes) 5 Tbsp (adjust to spice preference)
- Sugar 4 Tbsp (adjust sweetness)
- Vinegar 3 Tbsp (adjust sourness)
- Gukganjang (soup soy sauce) 2 Tbsp (or regular soy sauce)
- Fish Sauce (Anchovy) 1 Tbsp (for enhanced umami)
- Coarse Sea Salt 1/2 Tbsp (for seasoning)
- Green Onion 1 stalk (white parts thinly sliced)
Musaengchae Bibim Guksu Ingredients- Somen noodles 200g (for 1 serving)
- Prepared Musaengchae (to taste)
- Juice from mixing the Musaengchae (to taste)
- Vinegar 1/2 Tbsp (adjust to taste)
- Sesame Oil 3 Tbsp (for nutty aroma!)
- Somen noodles 200g (for 1 serving)
- Prepared Musaengchae (to taste)
- Juice from mixing the Musaengchae (to taste)
- Vinegar 1/2 Tbsp (adjust to taste)
- Sesame Oil 3 Tbsp (for nutty aroma!)
Cooking Instructions
Step 1
First, thoroughly wash the winter radish. Peel the skin thinly and then julienne it into bite-sized pieces, about 3-5cm long. Aim for a thickness of around 0.3cm; not too thick, so the dressing can penetrate well and the texture remains crisp.
Step 2
Place the julienned radish into a large mixing bowl. Add the sugar and coarse sea salt (1/2 Tbsp) and gently toss with your hands. This process helps to draw out moisture from the radish, softening it slightly while retaining its delightful crunch. Let it sit for about 5 minutes.
Step 3
Lightly drain off any excess liquid released by the radish. Then, add the gochugaru (chili flakes) and mix until the radish is evenly coated in a vibrant red color. Mix gently, as it’s not fully seasoned yet. Using a mix of fine and coarse gochugaru can enhance both the color and flavor.
Step 4
Once the radish has a beautiful red hue, add the vinegar, soup soy sauce, and fish sauce. Mix everything thoroughly once more. Combining soy sauce and fish sauce adds a deep layer of umami. Ensure all the seasonings are evenly distributed throughout the radish.
Step 5
Finally, add the thinly sliced green onions and a pinch of coarse sea salt. Give it a final gentle toss to finish. Your crisp and flavorful Musaengchae is ready! While it’s delicious right away, letting it chill in the refrigerator for a short while allows the flavors to meld further, making it even tastier.
Step 6
[Making Musaengchae Bibim Guksu] Bring a pot of water to a boil. Add the somen noodles and cook over medium heat for about 2 minutes. It’s important to stir the noodles occasionally to prevent them from sticking together. Adjust the cooking time according to your preferred noodle texture. 
Step 7
Once the noodles are cooked, rinse them thoroughly under cold running water to remove excess starch. Drain them well in a colander; this step is crucial to prevent the noodles from becoming mushy and to ensure the sauce adheres properly.
Step 8
Place the drained somen noodles into a clean bowl. Add a generous portion of the prepared Musaengchae, some of the reserved juice from mixing the radish, a little extra vinegar to your liking, and a good drizzle of fragrant sesame oil. Gently mix everything together until the noodles and radish salad are well combined. This simple yet delicious Musaengchae Bibim Guksu is now ready to enjoy! For an extra touch, you can top it with shredded seaweed or toasted sesame seeds.
