Oyster and Radish Salad (Musaengchae)
The Ultimate Spicy Radish Salad with Plump Oysters
Harvested straight from the garden, these fresh radishes are sweeter than any fruit! If you love eating raw radish, this recipe is for you. We’re adding a generous amount of plump, seasonal oysters for a delightful oceanic aroma and satisfying crunch. This spicy and refreshing radish salad is the perfect side dish that will have you reaching for more rice.
Main Ingredients- 2 large radishes
- 1 bunch of green onions
- A small amount of tender radish greens
Seasoning Ingredients- 1/2 cup gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 1 Tbsp salted shrimp, minced
- 2 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp plum extract (maesilcheong)
- 1 tsp sugar
- 1 Tbsp toasted sesame seeds
- 1/2 cup gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 1 Tbsp salted shrimp, minced
- 2 Tbsp fish sauce (anchovy or similar)
- 1 Tbsp plum extract (maesilcheong)
- 1 tsp sugar
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Peel the fresh radishes and julienne them into approximately 0.3cm thick strips. Cutting them too thinly will compromise their crisp texture, so aim for a nice thickness.
Step 2
Prepare fresh oysters. Add 1 Tbsp of coarse sea salt to the oysters and gently stir with chopsticks to clean them. Rinse them under cold running water until the water runs clear, then drain them thoroughly in a colander.
Step 3
Cut the green onions into 3-4cm lengths. For the radish greens, select only the tender inner leaves, wash them well, and chop them into 3-4cm pieces. The crunch from the radish greens adds a wonderful texture to the salad.
Step 4
In a bowl, combine the julienned radishes with the gochugaru first. Mix well. This step ensures the chili flakes are evenly distributed and helps to draw out some of the radish’s moisture, preventing the salad from becoming watery. Let it sit for about 5 minutes for the color to develop.
Step 5
Once the radishes have absorbed the chili color beautifully, add the minced garlic, minced ginger, minced salted shrimp, fish sauce, plum extract, and sugar. Mix everything thoroughly until well combined. Taste and adjust the seasoning if needed, adding more fish sauce or sugar according to your preference.
Step 6
Finally, gently fold in the cleaned oysters, chopped green onions, and radish greens. Be careful not to mash the oysters. Give it a quick toss to combine everything. Sprinkle generously with toasted sesame seeds to finish.
Step 7
Transfer the finished oyster and radish salad to a serving dish. While it’s delicious served immediately, letting it chill in the refrigerator for a short while allows the flavors to meld beautifully.
Step 8
You’ve now created a refreshing and fragrant radish salad with a delightful crunch and the fresh, briny taste of seasonal oysters. It’s the perfect accompaniment to rice, especially when mixed in!
Step 9
Even though the amount of oysters at the market might seem small, their flavor is incredible. A radish salad with fresh oysters has an unforgettable charm.
Step 10
I personally adore oysters, so I always add them to my radish salads and even my ‘geotjeori’ (fresh kimchi). For me, it’s not truly flavorful without oysters! I highly recommend you try it too.
