Crisp and Refreshing Autumn Radish Salad (Musaengchae)
The Best Autumn Radish Salad Recipe: A Delicious Side Dish That Will Make You Eat More Rice
Fresh autumn radishes are starting to appear! I couldn’t resist buying them, even though they were a bit pricey at 7,000 won for five. Radishes from this season are incredibly delicious, no matter how you cook them. Today, I’m going to show you how to make a crisp and refreshing Muaengchae that highlights the radish’s natural flavor. While it’s a staple side dish in Korean cuisine, when made properly, it can be more satisfying than many other dishes. Let me guide you through this easy and delicious autumn Muaengchae recipe!
Musaengchae Ingredients
- 1 large Korean radish
- 1 bunch scallions, cut into 2cm lengths
- 2 Tbsp minced garlic
- 2 Tbsp fish sauce (or adjust if using soy sauce)
- 2 Tbsp coarse sea salt
- 1 Tbsp plum extract (or adjust sweetness)
- 1 Tbsp sugar (or adjust sweetness)
- 4 Tbsp gochugaru (Korean chili flakes)
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, wash the radish thoroughly and peel it. Then, cut it into bite-sized pieces and julienne it into about 0.3cm thick strips. Wash the scallions and cut them into approximately 2cm lengths. Having your ingredients prepped like this will make the subsequent steps much smoother.
Step 2
Add 4 tablespoons of gochugaru (Korean chili flakes) to the julienned radish and mix gently with your hands. This step is a secret technique to pre-color the radish, which helps prevent excess water from forming later and makes the final color of the Muaengchae look more appealing. Let the radish sit with the gochugaru for about 10 minutes.
Step 3
After about 10 minutes, it’s time to add the main seasonings. Add 2 tablespoons of minced garlic, 2 tablespoons of coarse sea salt, 1 tablespoon of plum extract, 1 tablespoon of sugar, and 2 tablespoons of fish sauce. Mix everything well with your hands, ensuring the seasonings are evenly distributed throughout the radish. It’s crucial to taste and adjust the seasoning at this stage.
Step 4
The saltiness and flavor can vary depending on the size and water content of the radish. Therefore, be sure to taste the salad at this point. If it’s too bland, add a little more salt. If you prefer it sweeter, you can add more sugar or plum extract. Finally, add the toasted sesame seeds and the chopped scallions, and toss gently one last time. Your crisp and refreshing autumn Muaengchae is complete! It’s also incredibly delicious served over a bowl of freshly steamed rice.
