Crispy and Delicious Autumn Radish Salad (Musaengchae) Golden Recipe
How to Make Refreshing and Sweet Autumn Radish Salad / Radish Salad Recipe / Seasoned Shredded Radish / Autumn Side Dish Varieties / Kim Jin-ok’s Culinary Delights / Golden Recipe for Musaengchae
Hello everyone, this is Kim Jin-ok! Did you know that radishes are especially delicious in the fall? As the old saying goes, ‘Autumn radish is better than a royal greeting,’ it’s not only flavorful but also packed with nutrients. When you visit the market these days, you’ll see bunches of radishes with their greens attached. Let’s buy one bunch! Today, I’ll be sharing how to make Musaengchae (seasoned shredded radish salad), and tomorrow, I’ll show you how to boil the radish greens and make a hearty doenjang (soybean paste) soup with them!
Ingredients- 1 Radish
- 5 Stalks of Scallions (Green Onions)
- 2 Tbsp Minced Garlic
- 2 Tbsp Fine Salt
- 5 Tbsp Sugar
- 4 Tbsp Vinegar
- 4 Tbsp Anchovy Sauce (Fish Sauce)
- 4 Tbsp Toasted Sesame Seeds (ground)
- 10 Tbsp Gochugaru (Korean Red Pepper Flakes)
Cooking Instructions
Step 1
1. First, prepare the scallions. After washing the scallions thoroughly, if the white parts are thick, split them in half lengthwise. Then, cut them into 2cm (about 0.8 inches) lengths. This ensures they mix well with the seasoning and add a lovely texture.
Step 2
2. Next, let’s prepare the radish. Wash the radish well using a scouring pad to remove any dirt. If there are any blemishes, gently peel them off with a peeler. You can then slice the radish thinly into matchsticks using a knife or a mandoline slicer. (If you have injured your hand, using a mandoline slicer is safer and more convenient.) To make slicing easier with a mandoline, cut the radish into four equal pieces.
Step 3
3. When using a mandoline slicer, it’s a good idea to wear cotton gloves to protect your hands from accidental cuts. When slicing the radish, apply even pressure to ensure uniform strips. If your mandoline has a thickness setting, choose a medium thickness. Slicing too thinly can make the radish lose its crispiness. Don’t force the very end pieces of the radish through the mandoline; they might be difficult or unsafe to slice. Collect any small leftover pieces and save them to add to broth when making soup – they’ll add extra flavor!
Step 4
4. Now it’s time to mix everything with the seasonings! Start by adding 2 Tbsp of fine salt, 5 Tbsp of sugar, and 4 Tbsp of vinegar to the shredded radish. (If you prefer less sweetness, you can reduce the sugar to 4 Tbsp). Next, add 4 Tbsp of anchovy sauce, 2 Tbsp of minced garlic, 4 Tbsp of ground toasted sesame seeds, and 10 Tbsp of gochugaru. Finally, toss in the prepared scallions. Gently rub the ingredients together with your hands, ensuring the gochugaru coats the radish evenly. Once everything is mixed, taste it and adjust the seasoning (salt, sugar, vinegar) according to your preference. Pro Tip: For the most aromatic and delicious flavor, grind your sesame seeds just before adding them to the salad. This recipe yields about two containers of Musaengchae. If you’re making it for a smaller group, feel free to halve all the ingredient quantities. Leftover Musaengchae can be stored in the refrigerator for several days.
