Crispy Radish Salad (Musaengchae): The Perfect Partner for Bibimbap!
Summer Delight! Easy and Delicious Musaengchae Recipe for Bibimbap
On hot summer days, when your appetite wanes, this crispy radish salad (Musaengchae) is the perfect solution! It’s incredibly simple to make and tastes fantastic when mixed into bibimbap. You only need a radish to whip up this delightful side dish, making it very convenient. If you get the seasoning ratio just right, you’ll achieve a flavor rivaling that of professional restaurants. The refreshing coolness of fresh radish combined with the sweet and tangy dressing will surely awaken your taste buds. Ready to make some delicious Musaengchae?
Key Ingredients- 1/2 fresh radish (approx. 300-400g)
- 1/2 cup chopped green onion (approx. 50g)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar
- 1 Tbsp maesilcheong (plum extract)
- 1 Tbsp fish sauce (Korean soy sauce or anchovy sauce)
- 1/2 Tbsp minced garlic
- 1 Tbsp vinegar
Cooking Instructions
Step 1
Thinly julienne the radish. Slicing the radish by hand with a knife helps maintain its crispness and prevents it from becoming watery, allowing it to stay fresh longer when refrigerated. While a mandoline slicer can be used, hand-slicing often results in a superior texture. Choose fresh, firm radishes to avoid any bitterness. Radishes that are shriveled or have started to ‘fluff’ inside can have a bitter taste.
Step 2
Wash the green onions thoroughly and finely chop them. Adding chopped green onions significantly enhances the depth of flavor and umami in the radish salad, making it even more delicious. If green onions are unavailable, you can omit them, but we highly recommend adding them if possible for a richer taste. Many people have noted that the salad is tastier with green onions.
Step 3
In a large bowl, combine the julienned radish and chopped green onions. Add the gochugaru, sugar, maesilcheong, fish sauce, and minced garlic. Gently mix these ingredients first to allow the chili flakes to coat the radish and impart their color. You can add the vinegar now or later. If you prefer a tangier flavor, feel free to add a little more than 1 tablespoon, but starting with 1 tablespoon and adjusting to your taste is recommended.
Step 4
Gently toss everything together with your hands until the seasoning is evenly distributed and coats the radish and green onions. Mixing by hand ensures the seasoning doesn’t clump and is spread uniformly for the best flavor. Once mixed, it’s ready to eat, but chilling it in the refrigerator for a short while will further enhance its crispness and taste. Besides this raw preparation method, another popular way to make Musaengchae is by lightly salting the radish to draw out moisture before seasoning.
Step 5
Your delicious Musaengchae is ready! Wasn’t that easy? Serve this flavorful radish salad over warm rice with a fried egg and a tablespoon of gochujang for the ultimate bibimbap experience. This simple radish salad can be a satisfying meal on its own, or it can be the star ingredient in a bibimbap. On hot days when your appetite is low, or whenever you need a hearty meal, make this delicious Musaengchae to boost your energy and enjoy a healthy and delightful mealtime!
