Crisp & Refreshing Radish Salad (Musaengchae)
Effortless Korean Radish Salad: A Perfect Side Dish
Have leftover radish from making soup? Turn it into a quick and delicious side dish! This Korean radish salad (Musaengchae) is incredibly easy to make and its crunchy texture with a sweet, sour, and spicy dressing will awaken your appetite, making it a fantastic banchan (side dish). Follow along and enjoy this delightful salad!
Main Ingredients- 1/3 Korean radish (approx. 300g)
- 1 tsp coarse sea salt
Cooking Instructions
Step 1
First, prepare 1/3 of a Korean radish. Wash it thoroughly, peel it, and then slice it into long, thin matchsticks about 0.5cm thick. Aim for a consistent thickness; too thin and it will become mushy, too thick and the seasoning won’t penetrate well. In a bowl, combine the julienned radish with 1 tsp of coarse sea salt. Gently toss to coat and let it sit for about 20 minutes to salt. This process draws out moisture, ensuring a crisp texture.
Step 2
After 20 minutes, you’ll notice the radish has released water. Squeeze out as much liquid as possible by hand. Removing excess water is key to preventing a watery salad and ensuring the dressing adheres beautifully. Now, it’s time to add the delicious seasonings. Start with 1 Tbsp of anchovy sauce (or fish sauce) for a savory base. This not only adds umami but also helps tenderize the radish slightly.
Step 3
Next, add 1 Tbsp of gochugaru (Korean chili flakes). This will give the salad its vibrant red color and a pleasant kick. For a richer flavor and color, you can use a mix of fine and coarse gochugaru if you have them.
Step 4
Follow with 1/2 Tbsp of sugar. This balances the flavors, adding a touch of sweetness that complements the spiciness and tanginess. Adjust the sugar amount to your personal preference; a little sweetness goes a long way in harmonizing the overall taste.
Step 5
Add 2 Tbsp of chopped scallions and 1/2 Tbsp of minced garlic for aromatic depth. Be mindful not to add too much garlic, as its pungent flavor can overpower the other ingredients. Combine all the prepared seasoning ingredients with the squeezed radish and gently mix everything together with your hands. Ensure the radish is evenly coated with the dressing.
Step 6
Finally, sprinkle 1 tsp of toasted sesame seeds over the salad for a nutty aroma and flavor. For an even more intense sesame flavor, you can lightly crush the seeds before adding them.
Step 7
The radish I used had a slightly bitter note, so I added an extra 1/2 Tbsp of sesame oil to help mellow out any bitterness and add a lovely richness. If your radish is naturally sweet and fresh, you can omit the sesame oil. Adding it, however, imparts a wonderful nutty fragrance that enhances the dish.
Step 8
And there you have it – a simple yet incredibly flavorful Korean radish salad! Its crisp texture and perfectly balanced sweet, sour, and spicy taste make it an ideal accompaniment to any meal. Store it in the refrigerator and enjoy it as a delicious banchan throughout the week!
