Crisp and Refreshingly Tangy Radish Salad (Musaengchae Muchim) Golden Recipe
Easy How-To Make Musaengchae: A Deliciously Tangy and Sweet Radish Salad Recipe
Discover a simple and delicious way to make authentic Musaengchae Muchim at home. This recipe features the crisp texture of fresh radish balanced with a perfectly tangy and sweet dressing, making it an irresistible side dish. Enjoy this vibrant salad that’s sure to whet your appetite.
Main Ingredients
- 1 medium Korean radish
- 1 stalk scallion
Cooking Instructions
Step 1
Prepare one washed Korean radish. Peel off the skin, cut it lengthwise in half, and then thinly julienne it into approximately 0.3cm thick strips. Uniform thickness ensures even seasoning and a pleasant texture.
Step 2
Get a sense of the quantity of julienned radish. (Approximately 7 handfuls in the photo; this may vary depending on the radish size.)
Step 3
In a large bowl, place the julienned radish. Add 1 tablespoon of coarse sea salt and 2 tablespoons of sugar. Gently mix and massage the ingredients into the radish, then let it sit for 20 minutes. This salting process draws out moisture, enhancing the radish’s crispness.
Step 4
After 20 minutes, do not rinse the salted radish! Place it directly into a colander. Gently squeeze out as much liquid as possible by hand or by pressing down. This step is crucial to prevent the radish from becoming soggy and to maintain its crisp bite.
Step 5
Transfer the well-drained julienned radish back into a bowl. Add 2.5 tablespoons of gochugaru (Korean chili flakes) and mix gently until the color is evenly distributed. Coating the radish with chili flakes first helps them absorb into the radish, creating a beautiful color and flavor.
Step 6
Now, it’s time to add the remaining seasoning ingredients. Mix in 0.5 tablespoon of minced garlic, 2 tablespoons of vinegar, 1 tablespoon of plum extract, 1 tablespoon of anchovy sauce, and 1 tablespoon of crushed sesame seeds (rubbed between your palms to release their aroma). Mix everything thoroughly. If you prefer a tangier taste, you can add a little more vinegar.
Step 7
Finally, finely chop 1 stalk of scallion and add it to the bowl. Drizzle in 1 tablespoon of sesame oil. Give it one last gentle toss to combine all the ingredients. Your refreshing and deliciously tangy Musaengchae Muchim is ready! It’s great to eat immediately, or even better after chilling in the refrigerator for a while.
