Summer Delight! Crispy and Refreshing Summer Radish Salad (Musaengchae) Golden Recipe
Beat the summer heat with this delicious and refreshing summer radish salad (Musaengchae)! Learn how to make this classic Korean side dish perfectly, balancing the slight bitterness of summer radishes with a burst of flavor and crispness.
Hello everyone! On sweltering summer days, a cool and crunchy side dish can make your meal truly special. This year’s heatwave has been intense, but thankfully, the rains have helped. Like cucumbers and perilla leaves, summer radishes tend to have less bitterness and pungency this year. However, summer radishes can still be a bit spicier and less flavorful than those from other seasons. Today, I’ll show you how to make a delicious Musaengchae using these summer radishes, a recipe that’s easy for anyone to follow. If you make it this way, it’ll surely reignite your appetite during the summer!
Essential Ingredients
- 1 Korean radish (about 1kg after peeling and julienning)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1/3 Tbsp minced ginger
- 2 Tbsp vinegar
- 2 Tbsp crushed sesame seeds
- 2 Tbsp anchovy sauce (fish sauce)
- 1/3 Tbsp salted shrimp (minced)
- 3 Tbsp chopped green onions
For Salting the Radish
- 2 Tbsp sugar
- 1 Tbsp coarse sea salt
- 2 Tbsp sugar
- 1 Tbsp coarse sea salt
Cooking Instructions
Step 1
Summer radishes can have a tough, bitter peel. While you might feel it’s wasteful to discard much, you can thoroughly wash the peel and use it when making broth. First, peel the radish cleanly and cut it in half. If you’re comfortable julienning directly, you can proceed with that step.
Step 2
Using a mandoline slicer or a knife, julienne the radish into thick strips. Summer radishes have a high water content and can easily become soft, so cutting them slightly thicker helps maintain their crispness. After julienning, the radish weighed approximately 1kg. Keep this measurement in mind when adjusting the amount of radish.
Step 3
In a bowl with the julienned radish, add 2 Tbsp of sugar and 1 Tbsp of coarse sea salt. Mix well and let it sit for 20 minutes. This salting process draws out excess moisture, enhancing the radish’s crunchiness and mellowing out any sharp, spicy flavors.
Step 4
After 20 minutes of salting, you’ll notice a significant amount of water has been released from the radish. Do not rinse it. Instead, place the salted radish in a colander to drain the liquid. Gently shake the colander once to remove excess water, but don’t squeeze out all the moisture, as this will preserve its crisp texture. Transfer the lightly drained radish back into a clean bowl.
Step 5
To the bowl with the radish, add 3 Tbsp of Gochugaru (Korean chili flakes). Gently mix and coat the radish evenly with the chili powder. This step helps the radish absorb the chili flavor and develop a beautiful color.
Step 6
Now, it’s time to add the remaining seasonings and mix everything together. Add 1 Tbsp of minced garlic, 1/3 Tbsp of minced ginger, 2 Tbsp of crushed sesame seeds, 2 Tbsp of anchovy sauce, 2 Tbsp of vinegar, 1/3 Tbsp of minced salted shrimp, and 3 Tbsp of chopped green onions. Gently toss everything together until well combined. Your delicious summer radish salad is complete! Importantly, taste it before serving and adjust any seasonings to your preference – add more salt, vinegar, or chili flakes if needed for your perfect balance.
