Crispy and Delicious Radish Salad (Muchaenamul) – Perfect for Guests!
How to Make Crispy and Refreshing Radish Salad
When your fridge is looking bare, whip up this ‘Muchaenamul’ (seasoned shredded radish) for a quick and satisfying side dish that will become a rice favorite. Its crisp texture and clean flavor make it ideal for everyday meals and also elegant enough for when you have guests over. Enjoy a delightful meal with this simple yet delicious radish salad!
Main Ingredients
- 1/4 radish (approx. 300-400g)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp minced garlic
- A little bit of green onion (finely chopped)
- 1 Tbsp soup soy sauce (or fish sauce)
- 1 Tbsp sesame seeds (lightly crushed for extra flavor)
Cooking Instructions
Step 1
Hello everyone! Today, I’m going to show you how to make a super delicious version of ‘Muchaenamul’, a beloved Korean side dish. It’s simple but has such a unique flavor that you’ll find yourself reaching for it again and again.
Step 2
First, wash the radish thoroughly. Then, use a mandoline slicer to shred it into thin, even strips. If you don’t have a mandoline, you can also slice it thinly with a knife. Keeping the thickness consistent will ensure a better texture when cooked.
Step 3
To the shredded radish, add a small pinch of coarse salt (Korean sea salt is recommended) and gently mix with your hands. Let it sit for about 5 minutes to salt it. This process draws out excess moisture, making the radish crispier, and also helps it absorb flavors better. Be careful not to salt it for too long, or it might become too soft.
Step 4
Gently squeeze out the excess water from the salted radish. Heat 1 tablespoon of perilla oil in a pan over medium-low heat. Add the shredded radish and stir-fry until it becomes translucent. It’s important not to overcook it; you want to keep some of its crispiness. Aim for a tender-crisp texture.
Step 5
Once the radish starts to turn translucent, add 1 tablespoon of minced garlic and 1 tablespoon of soup soy sauce (or anchovy sauce) and stir-fry together. The soup soy sauce adds a wonderful umami depth. Finally, add the finely chopped green onion and 1 tablespoon of sesame seeds, mix quickly, and you’re done. Taste it at this point and add a little more salt if needed to adjust the seasoning.
Step 6
And there you have it – a crispy and delicious Muchaenamul! It’s wonderful served over a bowl of warm rice, or simply enjoyed as a refreshing side dish on its own. Enjoy your meal!
