Crispy and Delicious Korean Radish Salad (Musaengchae) – Restaurant Style
The Perfect Side Dish! How to Make Spicy and Sweet Korean Radish Salad (Musaengchae) – Excellent with Bossam and Suyuk (Great for Lunchboxes Too!)
Let’s learn how to make a refreshingly crisp and flavorful Musaengchae. Its delightful texture and balanced sweet and tangy taste make it a perfect accompaniment to rich dishes!
Main Ingredients- 1/2 Korean radish (approx. 500g)
- 1/2 handful coarse sea salt (approx. 1 Tbsp)
Cooking Instructions
Step 1
Hello everyone! Today, I’m going to show you how to easily and in detail make delicious Musaengchae, a popular side dish that’s great for both everyday meals and lunchboxes. It’s especially wonderful with meat dishes, cutting through the richness and adding fantastic flavor.
Step 2
First, peel the Korean radish. Slice it thinly, about 0.5cm thick, then cut it into thin, long matchsticks, approximately 0.3cm in width. Using a food processor or a julienne peeler can make this process much quicker. Place the julienned radish in a bowl, add the coarse sea salt (about 1/2 handful), and gently mix. Let it sit for about 10-15 minutes to soften and absorb the salt. This step helps the radish become crisp and flavorful.
Step 3
Once the radish is salted, thoroughly squeeze out all the released moisture using both hands. It’s crucial to remove as much liquid as possible to ensure the Musaengchae remains crisp and doesn’t become watery. Place the squeezed radish back into the bowl.
Step 4
Now it’s time to mix in all the seasonings! Add 2 Tbsp of Gochugaru (Korean chili flakes), 1 tsp of sugar, 1 tsp of fish sauce (or Korean soup soy sauce), 1 tsp of minced garlic, and 1 tsp of vinegar to the bowl. Also, add the finely chopped green onions (or the white parts of leek). Gently toss and mix everything with your hands until the seasonings are evenly distributed. Be careful not to overmix or mash the radish; a gentle touch is key.
