Crisp and Refreshing! Easy Radish Salad (Musaengchae) Recipe
Simple Musaengchae Recipe to Elevate Your Bibimbap
I made this classic Korean radish salad because I was craving some delicious bibimbap! It’s wonderfully crunchy, slightly sweet, and perfectly tangy. Let’s get started! (Nov 2, 2022)
Main Ingredients- 1/2 medium Korean radish (approx. 350g)
- A small amount of green onion (white part preferred)
Flavorful Seasoning- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Sugar (adjust based on radish sweetness)
- 4 Tbsp Rice Vinegar
- 1.5 Tbsp Minced Garlic
- Pinch of Salt (for final seasoning)
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Sugar (adjust based on radish sweetness)
- 4 Tbsp Rice Vinegar
- 1.5 Tbsp Minced Garlic
- Pinch of Salt (for final seasoning)
Cooking Instructions
Step 1
Start by preparing about half of a medium-sized Korean radish (around 350g). Choose a radish that isn’t too large, as this allows the seasoning to penetrate better for optimal flavor.
Step 2
Rinse the radish thoroughly. Then, slice it into bite-sized pieces, about 0.5 cm thick, like matchsticks. Slicing too thinly can make it mushy, while too thick might prevent the seasoning from absorbing well. Aim for a consistent, moderate thickness.
Step 3
Now, let’s make the amazing seasoning! In a bowl, combine 2.5 tablespoons of gochugaru, 4 tablespoons of fish sauce, 1 tablespoon of sugar, 4 tablespoons of rice vinegar, and 1.5 tablespoons of minced garlic. Mix everything well. For extra aroma, you can add a little finely chopped green onion to your preference.
Step 4
Gently toss the sliced radish with the prepared seasoning mixture. Start by lightly mixing, and as the radish begins to release its moisture, continue tossing more gently. If your radish is particularly sweet, you might want to reduce the sugar. Taste as you go; if the seasoning is perfect, a tiny pinch of salt can be added for a final touch. Be mindful that the radish will release water, which can dilute the flavor, so adjust the seasoning accordingly. This musaengchae is delicious immediately, but it tastes even better when chilled in the refrigerator, offering a wonderfully cool and crisp texture.
