Crisp and Refreshing Radish Salad (Musaengchae) – Simple Recipe
Crisp and Refreshing Radish Salad (Musaengchae) – Simple Recipe
Viral Korean Side Dish! Easy Musaengchae Recipe – 2x Refreshing with Chef Eonam’s Golden Ratio
Discover how to make a wonderfully crisp and refreshing radish salad (Musaengchae) without complicated ingredients. It’s a fantastic side dish to enjoy when you crave something cool and crunchy, similar to kimchi. This recipe shares a secret learned during a restaurant start-up class, resulting in a Musaengchae that’s twice as refreshing as the typical version. Let me guide you step-by-step!
Ingredients- Radish 700g (about 1/3 of a large one or 1/2 of a small one)
- Fine Gochugaru (Korean chili powder) 2 Tbsp (approx. 14g) – for coloring the radish
Seasoning- Coarse Sea Salt 1/2 Tbsp (approx. 7g) – using clean salt is recommended
- Sugar 5 Tbsp (approx. 50g)
- Fermented Anchovy Sauce (Myeolchi Aekjeot) 3 Tbsp (approx. 24g)
- Brewed Vinegar 4 Tbsp (approx. 32g)
- MSG (flavor enhancer) 3 pinches (approx. 1g) – optional
- Minced Garlic 1/2 Tbsp (approx. 10g)
- Sweet Lemonade/Soda (like Sprite or Cider) 120cc
- Toasted Sesame Seeds 1/2 Tbsp (approx. 1-2g) – for garnish
- Coarse Sea Salt 1/2 Tbsp (approx. 7g) – using clean salt is recommended
- Sugar 5 Tbsp (approx. 50g)
- Fermented Anchovy Sauce (Myeolchi Aekjeot) 3 Tbsp (approx. 24g)
- Brewed Vinegar 4 Tbsp (approx. 32g)
- MSG (flavor enhancer) 3 pinches (approx. 1g) – optional
- Minced Garlic 1/2 Tbsp (approx. 10g)
- Sweet Lemonade/Soda (like Sprite or Cider) 120cc
- Toasted Sesame Seeds 1/2 Tbsp (approx. 1-2g) – for garnish
Cooking Instructions
Step 1
Wash the radish thoroughly, peel it, and then slice it into thin rounds about 2-3mm thick. Next, cut these rounds into thin matchsticks along the grain. Using a mandoline slicer can make this process much easier and ensure uniform strips.
Step 2
Tip: If you try to slice the whole radish into uniform thickness, it might roll, making it difficult to get consistent, thin cuts. The knife could go in too thick or too thin.
Step 3
For easier slicing, cut the radish in half lengthwise first. This creates a flat surface, making it much more stable and simpler to cut into even slices.
Step 4
Place the julienned radish in a large bowl. Sprinkle 2 tablespoons of fine gochugaru evenly over the radish. Using fine gochugaru is key for a smooth texture without any gritty bits, ensuring the chili powder colors the radish beautifully.
Step 5
At this stage, do not add any other seasonings. Just mix the radish with the gochugaru until it’s evenly colored. Let it sit for about 10 minutes. This allows the radish to absorb the color and begin to soften slightly.
Step 6
Once the radish has a nice, even red hue, add all the other seasoning ingredients listed to the bowl.
Step 7
It’s best to use clean coarse sea salt that contains fewer impurities. Since this recipe doesn’t involve pre-salting the radish, the quality of your salt is important for the final taste.
Step 8
Measure the sugar using a leveled tablespoon (hak-kaseo). Although it might seem like a lot of sugar, most of it dissolves into the salad’s dressing. You won’t be consuming all of it directly unless you drink all the juice.
Step 9
While brewed vinegar is standard, you can substitute apple cider vinegar if you prefer. Taste the salad after mixing, and feel free to add an extra 1-2 tablespoons of vinegar if you desire a tangier flavor.
Step 10
Add about 3 pinches of MSG (Monosodium Glutamate) for a significant boost in umami flavor. A pinch is roughly the amount you can pick up between your thumb and index finger.
Step 11
Add 1/2 tablespoon (approximately 10g) of minced garlic.
Step 12
Pour in 120cc of sweet soda like Sprite or a similar lemon-lime soda. Any carbonated beverage works, but using one with a pear flavor, like ‘Galbae Cider’, is particularly delicious.
Step 13
Finally, sprinkle toasted sesame seeds to your liking. Gently toss everything together with your hands until all the seasonings are well combined and evenly distributed throughout the radish.
Step 14
While this Musaengchae is delicious immediately, for the absolute best flavor – perfectly cool, crisp, and clean – store it in an airtight container with all the juices. Let it chill and mature in the refrigerator for 2-3 days before serving. Don’t skip this maturation step for peak deliciousness!
