Crispy Korean Radish Salad (Musaengchae)
Crispy Korean Radish Salad (Musaengchae)
Flavor-Guaranteed Musaengchae Made with Autumn Radish
Autumn radishes are naturally sweet and delicious, making any dish they’re in superb. Enjoying it raw as a seasoned salad offers a delightful crunch and refreshing taste, perfect as a side dish or an ingredient for bibimbap. If julienning radish feels daunting, a mandoline slicer can be a great help! Try this simple salad, generously drizzled with sesame oil, and toss it with rice for a truly amazing meal. Experience the true flavor of fresh autumn radish!
Main Ingredients- 1/2 Korean radish (approx. 600g)
- 1 handful of green onions (cut into 3-4 cm lengths)
- 2.5 Tbsp fine gochugaru (Korean chili powder)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp oligosaccharide
- 2 Tbsp rice vinegar
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds (whole or crushed)
Cooking Instructions
Step 1
First, peel the radish thoroughly. Use a mandoline slicer or a knife to thinly julienne the radish into even strips. Using a mandoline helps ensure consistent thickness, making cooking easier.
Step 2
Next, cut the thinly sliced radish into manageable julienne strips. Aim for about 0.5 cm thickness. If the strips are too thick, the seasoning won’t penetrate well; if they’re too thin, they might become mushy.
Step 3
Place the julienned radish in a bowl and add 0.5 Tbsp of coarse sea salt. Gently massage the salt into the radish to coat evenly, then let it sit for 10-15 minutes to salt. This process draws out excess moisture, enhancing the crispiness and removing any bitterness.
Step 4
Trim the green onions and thinly slice the thicker white root ends. This step helps the green onions absorb the seasoning better, resulting in a more flavorful dish.
Step 5
Do not rinse the salted radish. Simply squeeze out any excess water, but keep it slightly moist from the salting process. In the bowl with the radish, add the prepared green onions, 2.5 Tbsp gochugaru, 1 Tbsp plum extract, 1 Tbsp oligosaccharide, 2 Tbsp rice vinegar, 1 Tbsp minced garlic, 1 Tbsp sesame oil, and 1 Tbsp toasted sesame seeds. Gently toss everything together with your hands until well combined. Be careful not to overmix, as this can make the radish lose its crunch. The musaengchae is delicious served immediately, or you can chill it in the refrigerator for an even crisper and more refreshing taste.
