Crisp and Refreshing Radish Salad (Musaengchae)
A Zesty and Crunchy Korean Radish Salad for Your Table
Craving something crisp and refreshing? This Musaengchae, a Korean shredded radish salad, is the perfect side dish to awaken your appetite. It’s not just a fantastic accompaniment to any meal, but also makes a delightful bibimbap base when mixed with a drop of sesame oil and rice. Enjoy its vibrant flavors and satisfying crunch!
Main Ingredients- 400g Daikon Radish: Choose a firm, fresh radish for the best texture.
- 6 Scallions: Washed and trimmed.
- 1/2 Red Chili Pepper: Seeds removed and finely chopped for color and a hint of heat.
Seasoning- 3 Tbsp Concentrated Apple Juice: Adds natural sweetness and a glossy finish.
- 1 Tbsp Plum Extract (Maesil Cheong): Balances the flavors with a gentle tang.
- 4 Tbsp Gochugaru (Korean Chili Flakes): For spicy kick and vibrant color (adjust to your preference).
- 1 Tbsp Minced Garlic: Provides a pungent aroma and depth of flavor.
- 1 Tbsp Rice Vinegar: Enhances the refreshing tanginess and preserves the radish’s crispness.
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot): For a savory, umami boost.
- 1 Tbsp Anchovy Sauce (Chamchi Aek): Complements the fish sauce, adding complexity.
- 1 Tbsp Sesame Seeds: For nutty flavor and visual appeal.
- 1 Tbsp Sesame Oil: Adds a fragrant finishing touch.
- 3 Tbsp Concentrated Apple Juice: Adds natural sweetness and a glossy finish.
- 1 Tbsp Plum Extract (Maesil Cheong): Balances the flavors with a gentle tang.
- 4 Tbsp Gochugaru (Korean Chili Flakes): For spicy kick and vibrant color (adjust to your preference).
- 1 Tbsp Minced Garlic: Provides a pungent aroma and depth of flavor.
- 1 Tbsp Rice Vinegar: Enhances the refreshing tanginess and preserves the radish’s crispness.
- 1 Tbsp Fish Sauce (Myeolchi Aekjeot): For a savory, umami boost.
- 1 Tbsp Anchovy Sauce (Chamchi Aek): Complements the fish sauce, adding complexity.
- 1 Tbsp Sesame Seeds: For nutty flavor and visual appeal.
- 1 Tbsp Sesame Oil: Adds a fragrant finishing touch.
Cooking Instructions
Step 1
Peel the daikon radish and julienne it into thin, uniform matchsticks, about 0.5cm thick. Avoid cutting them too thinly, as they might become mushy.
Step 2
Wash the scallions and cut them into bite-sized pieces. Finely chop the deseeded red chili pepper. You can omit the red chili or substitute it with a green chili for a different kind of heat.
Step 3
In a large mixing bowl, combine the julienned radish with the chopped scallions and red chili pepper.
Step 4
Add all the seasoning ingredients (concentrated apple juice, plum extract, gochugaru, minced garlic, rice vinegar, fish sauce, and anchovy sauce) to the bowl. Gently toss and mix everything together with your hands until the radish is evenly coated. Be careful not to overmix or squeeze the radish too hard, as this can release excess water.
Step 5
Finally, drizzle in the sesame oil and sprinkle with sesame seeds. Give it a final gentle toss. Transfer the finished radish salad to a serving dish. While it’s delicious right away, chilling it in the refrigerator for a short while will enhance its refreshing crispness.
