Crisp and Refreshing Seasoned Radish Salad (Musaengchae)
Crisp and Refreshing Seasoned Radish Salad (Musaengchae)
How to Make Musaengchae: The Perfect Kimchi-Style Radish Salad
Regardless of the season, Musaengchae is a truly indispensable and welcome side dish for our Korean meals. It’s the first thing we reach for when other side dishes are lacking. Lately, I’ve found myself enjoying Musaengchae much more frequently. Its refreshing, sweet, savory, and spicy flavor profile, combined with a delightful crunch, makes it a must-have.
Main Ingredients- 820g Korean radish (choose a firm, dense radish)
- 30g Green onions (about 5-6 stalks)
Cooking Instructions
Step 1
Prepare and Julienne the Radish: Start with a firm, fresh Korean radish. Wash the radish thoroughly, then thinly slice it into rounds about 0.2 cm thick, or slice it lengthwise into strips about 5-7 cm long. Next, julienne these slices into uniform strips approximately 0.3 cm thick. While slightly thicker cuts are also delicious, avoid making them too thin to maintain that satisfying crunch.
Step 2
Salt the Radish: Add 0.5 Tbsp of salt to the julienned radish and gently mix with your hands. Let it sit for 5 minutes to allow the radish to release its moisture, which enhances its crispness.
Step 3
Drain the Radish: After 5 minutes, you’ll notice water has accumulated from the radish. Take handfuls of the radish and squeeze firmly to remove as much liquid as possible. Discard the squeezed-out water. This step is crucial for ensuring the seasoning adheres well to the radish without becoming watery.
Step 4
Prepare the Green Onions: Wash the green onions clean and trim them into pieces about 5 cm long. Cutting them to a similar length as the radish makes the salad visually appealing and easier to eat.
Step 5
Add Seasonings and Mix: Place the squeezed radish and chopped green onions into a large bowl. Add all the prepared seasonings: 2 Tbsp minced garlic, 3 Tbsp gochugaru, 1 Tbsp ginger syrup, 1 Tbsp plum syrup, and 1 Tbsp anchovy sauce. Gently toss everything together with your hands, ensuring the seasoning is evenly distributed. It’s important to mix gently so as not to break the radish strips.
Step 6
Serve and Enjoy: Your crisp and refreshing Musaengchae is ready! It’s delicious immediately, but chilling it in the refrigerator further enhances its refreshing qualities. While it’s a fantastic side dish on its own, it’s also perfect for bibimbap. Try mixing it with a dollop of gochujang (Korean chili paste) and rice for a quick and satisfying meal, especially when dining alone. The combination of the radish’s crunch and the sweet, spicy, and savory seasoning creates a wonderful harmony with rice.
