Sweet and Tangy Korean Radish Salad (Musaengchae) Recipe
How to Make Musaengchae; A Refreshing and Crispy Radish Dish
The best dish for when you have a poor appetite! Try making this Musaengchae, seasoned with a sweet, tangy, and spicy dressing for a wonderfully crisp texture. It’s simple but incredibly satisfying and a perfect side dish for rice.
Main Ingredients- 1/2 medium Korean radish (approx. 500g)
- 1 stalk of green onion (mainly the white part)
Seasoning Ingredients- 1 tsp coarse sea salt (for salting the radish)
- 2 tsp sugar
- 3 tsp red pepper flakes (gochugaru)
- 1 tsp minced garlic
- 1 tsp plum extract (maesilcheong)
- 3 tsp rice vinegar (adjust to your preference)
- 1 tsp coarse sea salt (for salting the radish)
- 2 tsp sugar
- 3 tsp red pepper flakes (gochugaru)
- 1 tsp minced garlic
- 1 tsp plum extract (maesilcheong)
- 3 tsp rice vinegar (adjust to your preference)
Cooking Instructions
Step 1
Prepare half a medium-sized radish. Wash the peel thoroughly or scrub it clean, then pat it dry.
Step 2
Slice the radish into thin strips, about 0.5cm thick. While a mandoline slicer makes this easier, try to cut uniform strips with a knife for the best texture. Be mindful of your wrists while slicing!
Step 3
In a bowl, combine the sliced radish with 1 tsp of coarse sea salt and 2 tsp of sugar. Mix well and let it sit for 10 minutes. This process draws out moisture and ensures a crisp texture.
Step 4
While the radish is resting, thinly slice the white part of the green onion into long strips, about 5cm in length.
Step 5
After 10 minutes, gently squeeze out any excess liquid from the salted radish. Add 1 tsp of minced garlic and 3 tsp of gochugaru, and mix gently until the radish is evenly coated with the seasoning.
Step 6
Add the sliced green onions to the radish mixture. Season with a little salt and plum extract first to adjust the base flavor. Finally, stir in 3 tsp of rice vinegar for a tangy kick. Taste and adjust the amount of vinegar to your liking.
Step 7
Once all the ingredients are well combined, sprinkle a generous pinch of toasted sesame seeds over the top. Your delicious and beautifully seasoned Musaengchae is ready!
