Crisp, Sweet & Tangy Radish Salad (Musaengchae)
Restaurant-Quality Musaengchae for Bossam! Simple Radish Kimchi Recipe (Pyeonstaurant Style)
Introducing a recipe for crisp, sweet, and tangy Musaengchae made with fresh winter radish. Unlike traditional kimchi, this radish salad doesn’t require salting beforehand and can be enjoyed immediately after mixing, making it incredibly easy for anyone to prepare. This recipe particularly captures the rich flavor you’d find at a bossam restaurant. It starts by tossing the radish with sugar and salt to draw out its sweetness, followed by a vibrant red chili powder marinade and a touch of vinegar for that signature tang. Generous amounts of chopped green onions add a refreshing coolness, and you can adjust the sweet and sour flavors to your liking. Let me guide you step-by-step through this super simple Musaengchae recipe that’s delicious right away!
Key Ingredients- Radish 500g (approx. 2 small radishes or 1/2 of a large one)
- Sugar 4 Tbsp
- Salt 0.5 Tbsp
- Gochugaru (Korean chili flakes) 5 Tbsp
- Vinegar 3 Tbsp
- Soy Sauce 2 Tbsp
- Fish Sauce 1 Tbsp
Cooking Instructions
Step 1
Prepare 500g of radish. This is roughly equivalent to 2 small radishes or about half of a large one. Wash the radish thoroughly. It’s recommended to use the radish with its skin on for maximum vitamin content and a pleasant crisp texture. (If the radish skin is damaged, you can peel it thinly.)
Step 2
Julienne the radish into approximately 0.3cm thick strips. Cutting it too thinly can result in a less satisfying texture, so aim for a noticeable bite.
Step 3
Finely chop the green onions to be mixed in. You can use regular green onions or scallions if you have them. Adding plenty of green onions will enhance the refreshing flavor of the radish salad.
Step 4
Place the julienned radish in a bowl. Add 4 tablespoons of sugar and 0.5 tablespoon of salt, and mix well. This initial step helps to draw out the radish’s natural sweetness and tenderize it slightly.
Step 5
Let the radish mixture sit for about 10 minutes after mixing with sugar and salt. This allows the radish to release its moisture naturally.
Step 6
After 10 minutes, you’ll notice a significant amount of liquid has accumulated. Do not discard this liquid; it’s essential for the flavor of the salad and will be used in the seasoning.
Step 7
Now, add 5 tablespoons of gochugaru (Korean chili flakes) and mix thoroughly until the radish strips are evenly coated with a vibrant red color. Adding chili flakes at this stage helps achieve a beautiful hue and allows the seasoning to penetrate well.
Step 8
Finally, add 3 tablespoons of vinegar, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, and all the chopped green onions. Gently mix everything together. Taste the salad and add a tiny pinch of salt if needed to adjust the seasoning. This perfectly seasoned Musaengchae is an ideal accompaniment to bossam (boiled pork wraps) and also makes a delicious addition to bibimbap (mixed rice bowls). Enjoy this crisp and refreshing side dish made with seasonal radish!
