Crispy and Refreshing Radish Salad (Musaengchae) Golden Recipe
Easy and Delicious Radish Salad Recipe Using Autumn Radishes | Tips for Preserving Crispiness
Introducing Musaengchae, a radish salad bursting with the crisp texture of autumn radishes and a refreshingly sweet and spicy flavor. Among kimchi varieties, Musaengchae is relatively simple to make, making it an excellent side dish to prepare in advance and enjoy. It has a magical appeal that will make you finish a bowl of rice in no time! Make delicious Musaengchae with fresh radishes right away!
Musaengchae Basic Ingredients- 5 radishes (medium-sized)
- 1/2 bunch scallions
- 4 Tbsp coarse gochugaru (Korean chili flakes)
- 1 Tbsp coarse salt
- Sesame seeds to taste
- 1/3 Tbsp MSG (optional, for added umami)
Musaengchae Seasoning Ingredients- 3 ladles (approx. 9 Tbsp) fish sauce (anchovy or cuttlefish)
- 2 ladles (approx. 6 Tbsp) coarse gochugaru
- 1-2 ladles (approx. 3-6 Tbsp) glutinous rice paste (for adjusting consistency)
- 2 Tbsp salted shrimp (minced)
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 3 ladles (approx. 9 Tbsp) fish sauce (anchovy or cuttlefish)
- 2 ladles (approx. 6 Tbsp) coarse gochugaru
- 1-2 ladles (approx. 3-6 Tbsp) glutinous rice paste (for adjusting consistency)
- 2 Tbsp salted shrimp (minced)
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
Cooking Instructions
Step 1
First, thoroughly wash and peel the 5 fresh radishes. Then, slice them into approximately 0.5cm thick pieces, and julienne them into roughly 5cm long strips using a mandoline slicer or a knife. When slicing with a knife, avoid making them too thin, as they can break easily; aim for a moderate thickness.
Step 2
Place the julienned radishes in a large bowl or basin. Add 1 Tbsp of coarse salt and 4 Tbsp of coarse gochugaru. Mix thoroughly with your hands, ensuring the gochugaru is evenly distributed and coats the radish strips, giving them a beautiful color. This process helps the radish soften slightly while retaining its crispness.
Step 3
Before adding the main seasoning, mixing with gochugaru is a crucial step that influences the final taste of Musaengchae. Firstly, it evenly colors the radishes, making them visually appealing. Secondly, the gochugaru absorbs some of the moisture released by the radishes, which prevents the seasoning from becoming too watery and helps maintain the crunchy texture. Be sure to follow this step!
Step 4
Now, let’s make the delicious seasoning! Combine 3 ladles of fish sauce (anchovy or cuttlefish), 2 ladles of coarse gochugaru, 1-2 ladles of glutinous rice paste (to adjust the consistency), 2 Tbsp of minced salted shrimp, 2 Tbsp of minced garlic for flavor, and 1/2 Tbsp of minced ginger for a hint of spiciness and aroma. Mix all ingredients well to create the seasoning paste.
Step 5
Add the prepared seasoning paste to the radishes that were pre-mixed with gochugaru. Gently toss with your hands to ensure the seasoning is evenly distributed and coats every piece of radish. Avoid mixing too vigorously, as this can mash the radishes.
Step 6
Taste the Musaengchae. If it feels a bit bland, add another 1 Tbsp of salted shrimp to adjust the seasoning. Salted shrimp adds a deep, savory flavor that further enhances the taste of the salad.
Step 7
Wash and drain the 1/2 bunch of scallions, then cut them into approximately 4-5cm lengths. Add the cut scallions to the Musaengchae and gently mix. The mild spiciness and aroma of the scallions will further enhance the overall flavor of the radish salad.
Step 8
Finally, sprinkle a generous amount of sesame seeds to your liking for a nutty flavor and appealing appearance. As an optional step, adding 1/3 Tbsp of MSG can further boost the umami. Gently mix everything together, and your delicious Musaengchae is complete! While it’s tasty right away, letting it rest in the refrigerator for a short while will allow the flavors to meld even more beautifully.
