Crispy Radish Salad (Musaengchae) Recipe – Delicious without Vinegar!
Musaengchae (Korean Radish Salad)
Radish is packed with Vitamin C and potassium, and its peel is rich in Vitamin P, which strengthens capillaries. Let’s make this fresh radish into a wonderfully crispy salad! It offers a refreshing taste without vinegar, making it perfect for mixing with rice. Experience a new flavor of Musaengchae! ^^
Main Ingredients- Radish 600g (about 1/3 of a medium radish)
Seasoning Ingredients- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 1 Tbsp
- Fermented Salted Shrimp 1 Tbsp (finely minced)
- Fish Sauce (anchovy or sand lance) 2 Tbsp
- Vinegar 1 Tbsp
- Plum Extract 1 Tbsp
- Minced Garlic 1 Tbsp
- Chopped Green Onion 2 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Salt to taste (adjust as needed)
- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 1 Tbsp
- Fermented Salted Shrimp 1 Tbsp (finely minced)
- Fish Sauce (anchovy or sand lance) 2 Tbsp
- Vinegar 1 Tbsp
- Plum Extract 1 Tbsp
- Minced Garlic 1 Tbsp
- Chopped Green Onion 2 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Salt to taste (adjust as needed)
Cooking Instructions
Step 1
Prepare about 600g of fresh radish. Wash the peel thoroughly and then julienne it thinly. (about 0.3cm thick). When making Musaengchae, using a fine julienne slicer will result in a softer texture, making it even more delicious when mixed with rice. If cut too thick, it might feel too tough, so be mindful of the thickness.
Step 2
Add 2 Tbsp of Gochugaru to the julienned radish and gently mix by hand to evenly coat the radish with color. This step helps the seasoning spread evenly and prevents the radish from becoming too soggy. Next, add all the remaining seasonings: sugar, minced fermented salted shrimp, fish sauce, vinegar, plum extract, minced garlic, and chopped green onion. Mix gently until all ingredients are well combined. Avoid mixing too vigorously, as it can release a lot of water from the radish.
Step 3
Finally, sprinkle with toasted sesame seeds. Taste and adjust the seasoning if needed by adding a little salt. This finished Musaengchae is delicious as a side dish on its own, but for an extra treat, try mixing it with warm rice topped with a fried egg and a drizzle of sesame oil! It’s incredibly tasty! ^^
