Crisp and Delicious Radish Salad (Musaengchae) – Ryu Soo-young Style
Solving Half a Radish with Ryu Soo-young’s Musaengchae Recipe!
Do you often find yourself with half a radish leftover after cooking? While radish greens, radish soup, and braised radish are great options, sometimes you just need a quick and flavorful way to use up that extra radish. This recipe for Musaengchae (Korean radish salad) is the perfect solution! It’s incredibly easy, packed with flavor, and will help you clear out your fridge. Get ready for a delicious side dish that will perfectly complement any meal!
Musaengchae Ingredients- 1/2 medium radish (approx. 500g)
- 4 Tbsp sugar
- 1/2 Tbsp coarse sea salt
- 5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp vinegar
- 2 Tbsp soy sauce (regular or soup soy sauce)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 2 Tbsp minced green onion
- Sesame seeds, for garnish
Cooking Instructions
Step 1
Wash the radish thoroughly and pat it dry. Slice it to your preferred thickness. Using a mandoline slicer will help you achieve thin, uniform cuts, which are ideal for this salad. Aim for a thickness that’s not too thin (to avoid mushiness) or too thick (to ensure it cooks quickly).
Step 2
To the thinly sliced radish, add 4 tablespoons of sugar. The sugar helps to draw out moisture from the radish and makes it more tender.
Step 3
Next, add 1/2 tablespoon of coarse sea salt to bring out the flavor and soften the radish. Gently toss the radish with your hands for about 30 seconds. Be careful not to break the radish slices – handle them gently! This step will start drawing out the water, naturally seasoning and tenderizing the radish.
Step 4
Now, add 5 tablespoons of gochugaru (Korean chili flakes) for a spicy kick. Mix well until the radish is evenly coated. You’ll notice the radish starts to wilt and absorb the seasoning quickly. If you prefer a milder spice, feel free to reduce the amount of gochugaru.
Step 5
As you continue to mix after adding the gochugaru, the radish will become softer and more pliable. It will bend rather than break. Once the radish reaches this flexible state, it’s ready to absorb all the delicious flavors.
Step 6
Add 3 tablespoons of vinegar. The vinegar adds a bright, tangy flavor and helps maintain the radish’s crispness.
Step 7
Stir in 1 tablespoon of fish sauce for an extra layer of umami. While soy sauce works, fish sauce provides a deeper, more complex flavor profile.
Step 8
Add 2 tablespoons of soy sauce and mix everything together again. Chef Ryu Soo-young recommends adding an extra tablespoon of fish sauce at this point for enhanced flavor, making it even more delicious! Adjust the seasoning to your personal taste.
Step 9
Finally, add 2 tablespoons of minced green onion. The slight pungency of the green onion will further enhance the overall flavor of the radish salad.
Step 10
Sprinkle a generous amount of sesame seeds over the finished radish salad. The sesame seeds add a nutty aroma and a visually appealing finish.
Step 11
And there you have it! A vibrant, crisp, and incredibly flavorful Musaengchae is ready. It’s perfect served over a bowl of warm rice or as a refreshing side dish for grilled meats. Enjoy making this delightful Korean classic!
