Sweet and Tangy Crispy Radish Salad (Musaengchae) by Ryu Soo-young
Ryu Soo-young’s Musaengchae Recipe: An Easy and Delicious Radish Salad (Muchae Muchim) for a Simple Side Dish
After enjoying rich, festive meals, a crisp and refreshing radish salad (musaengchae) is the perfect palate cleanser. It pairs wonderfully with bibimbap or other side dishes, cutting through any richness. This recipe, inspired by Chef Ryu Soo-young from ‘Pyeonstorang’, is incredibly simple and perfect for beginners. Radishes are a fantastic source of Vitamin C, especially in winter, aiding digestion with their diastase enzyme. Their low calorie count also makes them great for dieting. The abundant dietary fiber helps cleanse the digestive system, and radishes have historically been used in traditional medicine for their cooling properties and benefits for sore throats and coughs.
Main Ingredients- 1/2 medium Korean radish
- 1 stalk green onion
Seasoning- 5 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Sugar
- 3 Tbsp Vinegar
- 2 Tbsp Soy sauce
- 1 Tbsp Fish sauce (anchovy or sand lance)
- 0.5 Tbsp Coarse sea salt (adjust to taste)
- 5 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Sugar
- 3 Tbsp Vinegar
- 2 Tbsp Soy sauce
- 1 Tbsp Fish sauce (anchovy or sand lance)
- 0.5 Tbsp Coarse sea salt (adjust to taste)
Cooking Instructions
Step 1
Hello everyone! Today, I’m sharing Chef Ryu Soo-young’s super simple musaengchae recipe from ‘Pyeonstorang’. Get ready to make a delightfully sweet, tangy, and refreshing radish salad with a perfect seasoning ratio that even beginner cooks can master in no time. This side dish is far easier than making kimchi but just as delicious!
Step 2
First, wash the radish thoroughly under running water. Then, use a peeler to remove the skin. Prepare half of the radish and slice it into thin, flat rounds (about 0.5 cm thick).
Step 3
Finely chop the green onion. You can use both the white and green parts for added flavor.
Step 4
Now, it’s time to julienne the sliced radish. If you’re not comfortable with knife skills, you can use a mandoline slicer, but be aware that it can make the radish mushy quickly. It’s best to use a knife for a better texture. Try to cut the julienne strips as uniformly as possible.
Step 5
Add 4 tablespoons of sugar and 0.5 tablespoons of coarse sea salt to the julienned radish. Mix well. You can adjust the saltiness to your preference. Salting with sugar first helps to draw out moisture from the radish, keeping it crisp.
Step 6
Let the radish sit for a while until it wilts slightly. Then, discard the water that has accumulated at the bottom. (Don’t keep this water!) Add 5 tablespoons of gochugaru to the drained radish and mix until the color is evenly distributed. Gently toss the radish to ensure the chili flakes coat every strand.
Step 7
Now, let’s add the remaining seasonings. Add 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 3 tablespoons of vinegar for that signature tanginess. Mix everything together again by gently massaging the ingredients. Chef Ryu Soo-young’s tip: Pour the soy sauce along the edge of the bowl to prevent the radish from turning a dull brown color.
Step 8
A characteristic of Ryu Soo-young’s recipe is the omission of minced garlic, opting instead for plenty of green onions. He believes minced garlic can make the flavor too heavy, so he skips it for a cleaner taste. Finally, add the chopped green onion and give it one last quick mix. Your ‘Pyeonstorang’ ‘Eonamseongsaeng’ style musaengchae is complete! Taste it and if it needs more salt, add a pinch or two of coarse sea salt to adjust.
Step 9
Voila! Your crisp, refreshing, and delicious musaengchae salad is ready. Transfer it to a serving dish and sprinkle with sesame seeds for an extra touch of flavor and visual appeal.
Step 10
While freshly made musaengchae is delicious, it tastes even better when allowed to rest in a cool place for about a day before refrigerating. The flavors will deepen beautifully. We recommend letting it sit for a bit before enjoying.
Step 11
This musaengchae has a wonderfully crunchy and crisp texture, similar to the kind served with bossam (boiled pork wraps). It’s a delightful middle ground between regular sliced radish salad and dried radish (mualengyi), offering a slight chewiness. With this easy-to-remember seasoning ratio, making musaengchae is incredibly simple! I tried the ‘Eonamseongsaeng’ recipe, and I was truly impressed by its crispness and refreshing tang. There are various ways to make musaengchae – salting it first or mixing it directly – but this recipe uses sugar to pre-treat the radish, highlighting its crispness. You must give it a try!
