Crispy Radish Salad (Musaengchae)
How to Make Refreshing Radish Salad with Seasonal Radish – Enjoy its Crispiness Right Away!
Easy and delicious without salting! Let’s make a wonderfully textured radish salad! Seasonal radishes are always delicious, aren’t they?! You can make soup, stir-fries, or braised dishes with just one radish. Today, I’ll introduce a perfect side dish for when you have nothing else: a refreshing radish salad that’s great for mixing with rice, especially with a fried egg on top, or served alongside a hearty soybean paste stew (Doenjang Jjigae).
Main Ingredients
- 300g fresh radish
- 20g scallions or green onions (white parts preferred)
Seasoning
- 2 pinches of salt (approx. 1/4 tsp)
- 1 tsp fine gochugaru (Korean chili powder)
- 1 Tbsp regular gochugaru (Korean chili powder)
- 1/2 Tbsp minced garlic
- 1/2 tsp ginger juice (or very finely minced fresh ginger)
- 1 tsp anchovy sauce (or fish sauce)
- 1 tsp ground sesame seeds
- 1 tsp sugar (adjust to taste)
- 1 tsp vinegar (adjust to taste)
- 2 pinches of salt (approx. 1/4 tsp)
- 1 tsp fine gochugaru (Korean chili powder)
- 1 Tbsp regular gochugaru (Korean chili powder)
- 1/2 Tbsp minced garlic
- 1/2 tsp ginger juice (or very finely minced fresh ginger)
- 1 tsp anchovy sauce (or fish sauce)
- 1 tsp ground sesame seeds
- 1 tsp sugar (adjust to taste)
- 1 tsp vinegar (adjust to taste)
Cooking Instructions
Step 1
The start of delicious Musaengchae is preparing fresh radish! Cut the radish in half, then into half-moon shapes. This makes it much easier to julienne. Shaping it like this helps you cut the radish into uniform thicknesses.
Step 2
Julienne the radish into uniform strips about 0.3cm thick. If they are too thin, they will become mushy quickly, and if too thick, they will take a long time to cook. This thickness offers the best texture, making a satisfying crunch when you bite into it!
Step 3
Instead of cutting a large amount of radish all at once, it’s easier to cut and place it into the bowl in smaller batches. This prevents the radish from overlapping, ensuring uniform cuts. This also results in a more visually appealing dish and more even cooking.
Step 4
Julienne the prepared radish into long strips. If you don’t prefer a very crisp texture, you can also cut them slightly thicker. Feel free to adjust according to your preference.
Step 5
Place the julienned radish into a mixing bowl. Gently separate any overlapping pieces of radish. This helps the seasoning to be absorbed evenly. Don’t add the seasoning yet!
Step 6
Wash the scallions thoroughly. For green onions, separate the white and green parts. Slice the white parts lengthwise in half, then diagonally into bite-sized pieces. You can also finely chop the green parts.
Step 7
Sprinkle two pinches of salt evenly over the julienned radish. Lightly salting helps to draw out the radish’s moisture and maintain its crisp texture. Let it sit for about 3-5 minutes.
Step 8
Now it’s time to season! Use both fine and regular gochugaru together for a beautiful color and depth of flavor. The fine gochugaru adds color, while the regular gochugaru provides a pleasant spiciness.
Step 9
Add the minced garlic and ginger juice. Gently mix the radish with your hands, ensuring the chili powder coats the radish evenly, so the color is beautifully applied. It’s important to mix gently to avoid clumping the seasoning.
Step 10
Finally, add the anchovy sauce for a boost of umami and mix lightly. Then, add the sliced scallions and fragrant ground sesame seeds, and mix once more. Your delicious Musaengchae is ready!
Step 11
This completed Musaengchae is a fantastic side dish that stimulates the appetite on its own. Personally, I love to serve it with Doenjang Jjigae (soybean paste stew) and a fried egg, then mix it into rice for a delicious meal. Enjoy it in your own way!
