Simple Radish Salad (Musaengchae) & Musaengchae Bibimbap
Easy Peasy! Baek Jong-won Style Radish Salad & Musaengchae Bibimbap
All you need is radishes and a few common pantry seasonings to whip up this incredibly simple and delicious radish salad. This recipe also shows you how to use leftover radish salad to create a unique ‘Musaengchae Bibimbap’! It’s a quick and easy side dish that’s perfect for any meal, and the bibimbap variation is a fantastic way to use up ingredients for a flavorful twist.
Radish Salad Ingredients- 200g radish (about 1/4 of a medium radish)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp oligosaccharide (or brown sugar)
- 2 Tbsp vinegar
- 1 Tbsp minced garlic
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Prepare all the ingredients for the radish salad first. Wash the radish thoroughly, peel it, and have any ingredients for the kimbap variation ready to make the cooking process smoother.
Step 2
To ensure a crisp texture, thinly julienne the radish, about 0.3 cm thick. Avoid cutting it too thinly. Place the julienned radish in a mixing bowl.
Step 3
Add 2 tablespoons of gochugaru (Korean chili flakes) directly to the julienned radish. You can adjust the amount of gochugaru according to your preference.
Step 4
Gently toss the radish with the gochugaru using your hands. Make sure the chili flakes evenly coat the radish strips, imparting a beautiful color. Pre-coating the radish like this helps the seasonings penetrate better for a tastier result.
Step 5
Now it’s time to add all the main seasonings for the radish salad. Add 1 tablespoon of minced garlic, 2 tablespoons of fish sauce, 2 tablespoons of oligosaccharide, and 2 tablespoons of vinegar for that essential tanginess.
Step 6
Mix everything together thoroughly by gently massaging the ingredients with your hands. It’s important to ensure all the seasonings are evenly distributed throughout the radish. Finally, sprinkle some toasted sesame seeds generously over the top for a nutty aroma. Your quick and delicious ‘Musaengchae’ radish salad is ready! It’s great to eat immediately or can be chilled in the refrigerator for an even more refreshing taste.
Step 7
To make the special ‘Musaengchae Kimbap’, use any leftover radish salad. Spread a thin layer of cooked rice seasoned with a little sesame oil and salt onto a sheet of kimbap seaweed. Arrange the blanched spinach, thinly sliced egg omelet, and braised seasoned tofu strips on top. Generously add the prepared radish salad, and then carefully roll up the seaweed. You’ll have a colorful and incredibly flavorful Musaengchae Kimbap!
