Crispy and Delicious Radish Salad (Musaengchae) – Altoran Kim Hajin’s Golden Recipe
Altoran Kim Hajin’s Golden Recipe for Radish Salad (Musaengchae)
This is Altoran’s golden recipe for radish salad (Musaengchae) by Chef Kim Hajin, perfect for the season when radishes are incredibly flavorful. This dish offers a wonderful crunchy texture and a balance of sweet and sour flavors, making it an ideal side dish for any Korean meal. You’ll want to make this before you start making kimchi!
Main Ingredients- 1 Korean radish (approx. 1kg)
- 3 Tbsp coarse sea salt
- 2/3 cup gochugaru (Korean chili flakes, approx. 60g)
- 150g scallions or young green onions
Seasoning Ingredients- 4 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or 1/2 tsp minced ginger)
- 2 Tbsp sugar
- 3 Tbsp salted shrimp (including the brine)
- 4 Tbsp toasted sesame seeds
- 4 Tbsp minced garlic
- 1/2 Tbsp ginger juice (or 1/2 tsp minced ginger)
- 2 Tbsp sugar
- 3 Tbsp salted shrimp (including the brine)
- 4 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare one Korean radish. Wash it thoroughly and peel off the skin thinly. Then, cut the radish lengthwise into julienne strips, about 0.5cm thick, following the grain. Sprinkle 3 tablespoons of coarse sea salt evenly over the julienned radish and let it sit for 20 minutes to soften and salt. Stir it once midway to ensure even salting.
Step 2
After 20 minutes, drain the water released from the salted radish by placing it in a sieve. Gently squeeze out any excess moisture from the radish strips with your hands; be careful not to squeeze too hard, as this can break the radish. Add 2/3 cup of gochugaru to the squeezed radish strips and gently mix until evenly coated with the chili flakes. Let it sit for a moment to allow the gochugaru to hydrate.
Step 3
Now it’s time to add the delicious seasonings. Transfer the gochugaru-coated radish to a large bowl. Add 4 tablespoons of minced garlic, 1/2 tablespoon of ginger juice, 2 tablespoons of sugar, 3 tablespoons of salted shrimp (including its brine), and 4 tablespoons of toasted sesame seeds. Gently toss and mix everything together until the seasonings are well combined and evenly distributed throughout the radish.
Step 4
Finally, add the cleaned scallions or young green onions, cut into about 5cm lengths, and gently mix to finish. Avoid overmixing, as this can mash the scallions. The finished radish salad can be enjoyed immediately, or for a deeper flavor, refrigerate and consume after 2-3 days when the seasonings have had more time to meld.
