Crispy and Delicious Radish Salad (Musaengchae Muchim) Recipe
How to Make Simple and Crispy Radish Salad: A Delicious Side Dish
Have you got a bit of radish leftover in your fridge? Don’t let it go to waste! Make this crispy, sweet, and tangy radish salad (Musaengchae Muchim) right away. It’s a simple side dish that comes together quickly with basic seasonings, perfect for when you don’t have much appetite. The combination of the radish’s crisp texture and the sweet and sour dressing is truly delightful.
Main Ingredients- Shredded Radish 268g (prepared by shredding)
- Scallion a little (chopped)
Cooking Instructions
Step 1
First, let’s prepare the radish. Peel the skin of the radish using a peeler and rinse it thoroughly under running water.
Step 2
Now, let’s cut the radish into bite-sized pieces. Cut the radish in half, then slice it into pieces about 3mm thick. If they are too thick, they will take a long time to cook; if too thin, they won’t be as crisp.
Step 3
Stack the sliced radish and shred them into thin strips, about 3mm thick. Shredding them to a similar thickness will help the seasoning distribute evenly, making it more delicious.
Step 4
We’ll prepare the scallions and garlic to add to the shredded radish. Finely chop the scallions and measure out 0.4 Tbsp of minced garlic.
Step 5
In a large bowl, combine the shredded radish, chopped scallions, and minced garlic. It’s time to start seasoning!
Step 6
First, add 0.5 tsp of salt to lightly season the radish. Salt helps to draw out some moisture from the radish, enhancing its crispiness.
Step 7
Next, add 1-1.5 tsp of brown sugar. Sugar helps to balance the radish’s slight bitterness and adds a touch of sweetness and umami. Adjust the sweetness to your preference.
Step 8
Add 1 Tbsp of gochugaru (Korean chili flakes) for a mild spicy kick. Using fine gochugaru will give a beautiful color and help the seasoning mix better.
Step 9
Add 1 Tbsp of vinegar for a refreshing sourness. Vinegar enhances the radish’s flavor and cuts through any richness.
Step 10
Finally, add 0.5 tsp of soy sauce for added depth of flavor. Be careful not to add too much, as it can make the color muddy. Just a little is enough for umami.
Step 11
Put on disposable gloves and gently mix the radish with the seasonings. It’s important to ensure the gochugaru coats the radish evenly to achieve a beautiful color.
Step 12
For the finishing touch, add 0.5 Tbsp of sesame oil and mix lightly once more. Adding sesame oil imparts a nutty aroma, making the salad even more delicious. (Adding vinegar and sesame oil at the end enhances the flavor complexity and the nutty aroma of sesame oil makes the radish salad even tastier!)
Step 13
Now, taste the radish salad and adjust the seasoning if needed. If it tastes a bit bland, add a tiny pinch more salt and mix again gently.
Step 14
Finally, before serving, sprinkle with toasted sesame seeds. Your crispy and delicious radish salad (Musaengchae Muchim) is ready! Enjoy it with a bowl of freshly cooked rice.
