Crisp and Refreshing Radish Salad (Musaengchae Muchim) with Apple
Special Secret Recipe! Boost Flavor with Apple in Radish Salad
Today, I’m sharing a special secret! Adding apple to your radish salad makes it twice as delicious with its sweet and tangy freshness. Unlike just plain radish, the apple adds a wonderful dimension that keeps its flavor and aroma vibrant for up to a week. It’s also incredibly tasty mixed with rice! Try this recipe for a delightful side dish.
Main Ingredients
- 1/2 Korean radish (mu)
- 1/2 apple
Cooking Instructions
Step 1
First, peel half an apple and cut it into thin matchsticks. Set aside.
Step 2
Next, julienne the Korean radish into slightly thick strips (about 0.5cm thick). In a bowl, toss the radish strips with 1 tablespoon of coarse salt and let them sit for 10 minutes to salt-cure. After 10 minutes, squeeze out as much excess water as possible. (Salting the radish helps it retain its crisp texture and removes excess moisture, allowing it to absorb seasonings better.)
Step 3
In a large mixing bowl, combine the squeezed radish and the julienned apple. Add 1 tablespoon of minced garlic, 1 tablespoon of sugar, 2 tablespoons of fish sauce, 2 tablespoons of plum extract, and 1 tablespoon of vinegar. Mix everything together well until the ingredients are evenly coated.
Step 4
Now, add 2 tablespoons of gochugaru (Korean chili flakes). Mix thoroughly until the radish and apple are evenly coated with the chili flakes, creating the base of your delicious salad.
Step 5
Finally, drizzle in 1 tablespoon of sesame oil and generously sprinkle with sesame seeds. The nutty aroma of sesame oil and the crunch of sesame seeds will complete your incredibly flavorful radish salad!
