Crisp and Refreshing Radish Salad (Musaengchae): A Simple & Healthy Side Dish
Beat the Heat with This Easy and Refreshing Korean Radish Salad (Musaengchae) – Perfect for Appetizing Side Dish!
When the weather gets hot and your appetite dwindles, a refreshing plate of Musaengchae is just what you need! This simple Korean radish salad can be easily mixed with rice for a satisfying meal, even with minimal ingredients. While a tangy, vinegary version is also delicious, today we’re making a subtly refreshing style of Musaengchae that’s less about sourness and more about a clean, crisp taste. It’s the perfect side dish to awaken your senses and enjoy a light, wholesome meal.
Ingredients- 900g Korean radish (about 1 medium radish)
- 2 tsp salt (or to taste, for initial salting)
- 1 Tbsp soup soy sauce (for depth of flavor)
- 1 Tbsp sand lance fish sauce (for umami)
- 3 Tbsp gochugaru (Korean chili flakes, for color and mild heat)
- 1 Tbsp minced garlic
- 3 Tbsp sesame oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish and flavor)
- A small amount of chopped scallions or the white parts of green onions (for color and freshness)
Cooking Instructions
Step 1
Start by preparing the 900g of Korean radish. Wash it thoroughly and peel the skin using a peeler or a knife. Slice the radish into approximately 0.5cm thick rounds, and then cut these rounds into thin matchstick-sized strips (julienne). (Tip: The thinner you julienne the radish, the better it will absorb the seasoning and the crispier its texture will be.) Place the julienned radish in a mixing bowl. Finely chop a small amount of scallions or the white parts of green onions for added color and a hint of freshness. If you don’t have scallions, feel free to omit this.
Step 2
Add all the seasoning ingredients directly to the bowl with the julienned radish. This includes 2 tsp of salt, 1 Tbsp of soup soy sauce, 1 Tbsp of sand lance fish sauce, 3 Tbsp of gochugaru, and 1 Tbsp of minced garlic. Gently mix everything together using your hands. (Tip: Unlike dishes like seasoned bean sprouts, for Musaengchae, it’s best to mix with your hands in a gentle, ‘tossing’ motion. Use your palms and fingers to lightly press and fold the radish and seasonings together, ensuring the seasoning is evenly distributed. The mixture might seem a bit wet initially, but the radish will release moisture as you mix, creating a harmonious blend.) Taste the salad and adjust the seasoning with a little more salt if needed.
Step 3
Transfer the well-mixed Musaengchae to a container and store it in the refrigerator. Having a batch of this ready in your fridge provides a satisfying side dish for several days. To serve, place a generous spoonful of Musaengchae over a bowl of warm rice. Add your favorite side dishes, a fried egg, a dollop of gochujang (Korean chili paste), and a drizzle of sesame oil, then mix everything together for a truly delicious meal! Musaengchae is a magical side dish that can transform a simple meal into something special with minimal effort.
