Crispy and Delicious Radish Salad (Musaengchae Muchim)
A Perfect Side Dish: Korean Restaurant Style Radish Kimchi for Bossam and Suyuk, Great for Lunchboxes Too!
Let’s make a wonderfully crunchy and flavorful radish salad (Musaengchae Muchim).
Main Ingredients- 1/2 medium radish
- 2 Tbsp gochugaru (Korean red pepper flakes)
- 1 tsp sugar
- 1 handful green onions
- 1 tsp fish sauce (anchovy or sand lance)
- 1/2 handful coarse sea salt (approx. 1/2 Tbsp)
- 1 tsp minced garlic
- 1 tsp vinegar
Cooking Instructions
Step 1
Today, we’re going to make a delightfully crunchy and flavorful radish salad (Musaengchae Muchim) that’s a real treat for the taste buds. It pairs exceptionally well with meat dishes, so definitely give this a try for a special weekend meal!
Step 2
First, wash the half radish, peel it, and then slice it into thin, long strips (about 0.3-0.5 cm thick). Place the julienned radish in a bowl and sprinkle with 1/2 handful of coarse sea salt. Gently mix and let it sit for 10-15 minutes to wilt and release its moisture. This process makes the radish extra crisp and helps it absorb flavors better. After salting, rinse the radish lightly under running water and drain thoroughly in a colander. Squeeze out as much water as possible by hand – this is the secret to preventing the dressing from becoming watery.
Step 3
Now, it’s time to mix in the seasonings. Add the drained radish strips to a bowl. Then, add 2 Tbsp gochugaru, 1 tsp sugar, 1 tsp fish sauce, 1 tsp minced garlic, and 1 tsp vinegar. Finely chop the green onions. (If using small green onions, about 1 handful is good. If using regular green onions, about 1/4 of the white part will suffice.)
Step 4
Add the chopped green onions along with the other seasoning ingredients. Gently mix everything together with your hands, as if you’re massaging the ingredients. Be careful not to overwork the radish, as this can make it mushy. The key is to gently combine the seasonings so they evenly coat the radish strips while maintaining their crisp texture.
Step 5
Voila! Your delicious, tangy, and slightly spicy radish salad (Musaengchae Muchim) is ready. It’s great to eat right away, but chilling it in the refrigerator for a bit will make it even crisper and more refreshing. Serve it with freshly steamed rice, warm suyuk (boiled pork), or bossam (Korean pork wraps) for an enhanced dining experience!
