Crispy and Sweet & Spicy “Musaengchae” (Seasoned Radish)
A Delicious Recipe for Spicy and Sweet Seasoned Radish (Musaengchae)
Introducing my go-to recipe for Musaengchae, a refreshing and flavorful Korean radish salad. Perfect for those who don’t prefer aged or fermented kimchi, this dish offers a delightful balance of spicy, sweet, and tangy notes. It’s a fantastic side dish that pairs wonderfully with rice, and I’m excited to share this simple yet incredibly tasty method with you!
Main Ingredients- 1 Korean radish (about 500g)
- 1/4 stalk of green onion
Seasoning- 5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar
- 2 Tbsp minced garlic
- 1 Tbsp maesilcheong (plum syrup) or sugar
- 1 Tbsp fish sauce (or Korean soy sauce for soup)
- 2 Tbsp toasted sesame seeds (adjust to taste)
For Salting- 1 Tbsp coarse sea salt
- 5 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar
- 2 Tbsp minced garlic
- 1 Tbsp maesilcheong (plum syrup) or sugar
- 1 Tbsp fish sauce (or Korean soy sauce for soup)
- 2 Tbsp toasted sesame seeds (adjust to taste)
For Salting- 1 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, peel the radish thoroughly. You can use a mandoline slicer for convenience if you have one, but I personally prefer to slice it by hand. Cut the radish into manageable pieces for easier slicing.
Step 2
Slice the radish into thin matchsticks, about 0.5 cm thick. Avoid slicing them too thinly, as they might break easily, or too thickly, which would require longer cooking time. Aim for a consistent, medium thickness.
Step 3
In a bowl, combine the sliced radish with 1 tablespoon of coarse sea salt. Gently mix it to ensure the salt is evenly distributed. This step helps to draw out excess moisture from the radish, making it crispy and removing any bitterness. Let it salt for about 10 minutes.
Step 4
While the radish is salting, thinly slice the green onion diagonally. The slight pungency and aroma of the green onion will enhance the overall flavor of the radish salad.
Step 5
After 10 minutes, discard the water that has accumulated from salting the radish. Do not squeeze the radish too hard, as this can diminish its crispiness. Gently press it with your hands to remove excess liquid, retaining some moisture for a tender yet crisp texture.
Step 6
Add all the prepared seasoning ingredients (gochugaru, vinegar, minced garlic, maesilcheong, and fish sauce) to the radish. Gently mix everything together until well combined. For an extra nutty flavor, sprinkle in the toasted sesame seeds to your liking. This is the final step! It’s delicious to eat immediately, but for a deeper flavor, let it rest in the refrigerator for a while before serving.
