Crispy Radish Salad (Musaengchae Muchim)
Easy and Quick Side Dish: Crispy Radish Salad (Musaengchae Muchim)
Lately, I feel like vegetable prices have really gone up. The prices of onions, green onions, and zucchini have increased so much that it feels burdensome to make side dishes. However, radishes are being sold at a relatively affordable price, so I bought two and decided to make a delicious radish salad. Let’s make this easy and flavorful side dish that pairs perfectly with rice!
Radish Salad Ingredients
- 1 medium radish
- 0.5 cup fine gochugaru (Korean chili flakes)
- 0.5 cup anchovy sauce (fish sauce)
- 0.5 cup vinegar
- 2 tablespoons sugar
- 2 tablespoons minced garlic
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sesame oil
- 1 cup chopped green onions
Cooking Instructions
Step 1
First, wash the radish thoroughly under running water. Then, use a peeler to remove the skin cleanly. Now, let’s prepare for using the mandoline slicer. What kind of radish should we use? Radishes with a firm and smooth surface are considered fresh. The type of radish also influences its best use in cooking. Long radishes have high water content, making them suitable for kimchi or raw salads. Round, short radishes have a stronger pungent flavor, making them good for braised or steamed dishes. Since we are making a radish salad, I chose a long radish which has a good balance of moisture.
Step 2
When using a mandoline slicer, safety is paramount! Please make sure to wear cut-resistant gloves. While I haven’t personally injured myself, I have seen several people around me get hurt using mandoline slicers, so I always wear gloves for safety. Please adhere to safety precautions!
Step 3
Hold the radish firmly with your gloved hand and gently slide it back and forth on the mandoline slicer. It might feel a bit precarious at first, but once you get the hang of it, you can slice the radish very quickly. In no time, you’ll have a generous amount of shredded radish ready. Look at that crisp texture!
Step 4
Now, let’s prepare the seasoning ingredients. Measure out 0.5 cup each of fine gochugaru, anchovy sauce, and vinegar. Wash and finely chop the green onions until you have 1 cup. For the remaining seasonings, it’s convenient to measure them directly using tablespoons.
Step 5
Choose a wide bowl that’s good for mixing. Place the shredded radish into the bowl. Add 1 cup of chopped green onions, 0.5 cup of gochugaru, 0.5 cup of anchovy sauce, 0.5 cup of vinegar, 2 tablespoons of sugar, and 2 tablespoons of minced garlic. Finally, sprinkle in 1 tablespoon of toasted sesame seeds. Mix everything gently with your hands until the seasonings are evenly distributed throughout the radish.
Step 6
Put on a pair of disposable gloves again and mix vigorously for about 2-3 minutes, ensuring the seasonings are well combined with the radish. This will result in a perfectly crisp and delicious radish salad! You can enjoy it immediately, or chill it in the refrigerator for a flavorful side dish that complements any meal.
