Spicy and Sweet Crispy Radish Salad (Musaengchae)
How to Make Delicious Musaengchae (Korean Radish Salad) in Large Batches
The Easiest Way to Make Flavorful and Refreshing Musaengchae
Main Ingredients- 1kg Korean radish (choose firm, heavy ones)
- 6-7 stalks of scallions (fresh ones are best)
Seasoning Ingredients- 4 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp Sea Salt (using coarse sea salt is recommended)
- 1 Tbsp Minced Garlic
- 2 Tbsp Plum Extract (adds sweetness and umami)
- A pinch of Toasted Sesame Seeds (for nutty aroma)
- Vinegar (1-2 Tbsp, optional, adjust to taste)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp Sea Salt (using coarse sea salt is recommended)
- 1 Tbsp Minced Garlic
- 2 Tbsp Plum Extract (adds sweetness and umami)
- A pinch of Toasted Sesame Seeds (for nutty aroma)
- Vinegar (1-2 Tbsp, optional, adjust to taste)
Cooking Instructions
Step 1
First, wash the 1kg of Korean radish thoroughly and peel off the skin. Then, cut the radish into thick julienne strips, about 0.5cm in thickness. Be careful not to cut them too thinly, as this can result in a mushy texture.
Step 2
Add 4 tablespoons of Gochugaru (Korean chili flakes) to the julienned radish and mix to coat. For enhanced color and flavor, consider using a mix of fine and coarse Gochugaru.
Step 3
Gently toss the radish with the chili flakes and let it sit for about 7-8 minutes. This allows the radish to release some of its moisture, which helps the seasonings penetrate better and creates a crispier texture.
Step 4
Trim and wash the scallions clean. Cut them into lengths of about 3-4 cm. Cutting them into manageable pieces will make the salad easier to eat.
Step 5
After 7-8 minutes, the radish will have released some liquid. Do not discard this liquid. Add the chopped scallions, 1 tablespoon of minced garlic, and 2 tablespoons of plum extract to the bowl with the radish. Mix everything together thoroughly. You can taste and adjust the saltiness at this stage if needed.
Step 6
If you prefer a tangier flavor, add 1-2 tablespoons of vinegar. Vinegar enhances the overall taste of the Musaengchae, but feel free to adjust the amount to your liking or omit it entirely.
Step 7
Finally, sprinkle a generous pinch of toasted sesame seeds for a nutty aroma to complete your delicious Musaengchae! While it’s delicious to eat right away, letting it chill in the refrigerator for a while will allow the flavors to meld together even more beautifully.
