Crispy Radish Salad (Musaengchae) and Hearty Radish Bibimbap
Crispy Radish Salad (Musaengchae) and Hearty Radish Bibimbap
Autumn’s Delicacy! Crispy Radish Salad and Delicious Radish Bibimbap made with Baek Jong-won’s recipe
Hello, this is Gurumdalbit. Today, I’ll share how to make Baek Jong-won’s style of Musaengchae (seasoned radish salad) and a delicious Musaengchae bibimbap. Well-prepared Musaengchae can be a staple side dish for several days, and its crispiness makes it a perfect one-bowl meal when served as bibimbap. Especially when made with fresh radishes harvested in autumn, the flavor is even richer. Radishes are versatile ingredients useful in various dishes like clear soups, stews, and braised dishes. They are also known to aid digestion and have detoxification properties, making them beneficial for coughs or sore throats during seasonal changes.
Crispy Radish Salad Ingredients- Radish 473g
- Gochugaru (Korean chili flakes) 2 Tbsp
- Vinegar 2 Tbsp
- Sugar 2 Tbsp
- Minced garlic 1 Tbsp
- Salt 1 Tbsp (for salting and seasoning)
- Green onion 1 handful (chopped)
- Sesame seeds 1 Tbsp
- Anchovy sauce 1 Tbsp (or sand lance sauce)
Hearty Radish Bibimbap Ingredients- Musaengchae salad 1 handful
- Warm rice 1/2 bowl
- Gochujang (Korean chili paste) 1/2 Tbsp
- Sesame oil 1 Tbsp
- Fried egg 1
- Musaengchae salad 1 handful
- Warm rice 1/2 bowl
- Gochujang (Korean chili paste) 1/2 Tbsp
- Sesame oil 1 Tbsp
- Fried egg 1
Cooking Instructions
Step 1
1. Slicing the Radish for Musaengchae: Consistency in length is key for Musaengchae. First, cut the radish into manageable lengths. Then, using a knife, slice the radish into thin strips about 0.3-0.5 cm thick. This ensures all radish strands are of uniform length.
Step 2
Slicing Tip: If your ingredients tend to slide forward while cutting, try angling the knife slightly and cutting at a slant. This increases the contact surface area of the blade with the cutting board, providing more stability and preventing slippage.
Step 3
Salting and Seasoning the Radish: Add 1 Tbsp of salt to the julienned radish and gently mix, letting it sit for about 5 minutes. This process draws out excess water, preserving the radish’s crispiness. Lightly squeeze out any excess liquid from the salted radish, then add gochugaru, vinegar, and sugar. Mix well by hand until the seasonings are evenly distributed. It’s important to ensure the seasoning coats every strand.
Step 4
Finishing Seasoning and Completion: Add the chopped green onion (1 handful), minced garlic (1 Tbsp), sesame seeds (1 Tbsp), and anchovy sauce (1 Tbsp). Mix everything together thoroughly with your hands until well combined. Since Baek Jong-won’s recipes might be for larger portions, adjust the seasoning ratios according to the amount of radish you are using. If the taste is not salty enough, you can add a little more salt to adjust the final seasoning for a delicious Musaengchae.
Step 5
2. Making Radish Bibimbap: Place 1/2 bowl of warm rice into a serving bowl. Top generously with about a handful of the prepared Musaengchae salad. Drizzle with 1/2 Tbsp of gochujang and 1 Tbsp of sesame oil. Finally, add a golden-fried egg on top. This completes a hearty and delicious Radish Bibimbap. You can also add shredded seaweed or thinly sliced cucumber for extra flavor and texture.
