Crispy Radish Salad (Musaengchae) – Sweet, Sour, and Spicy Without Fish Sauce
Crispy Radish Salad (Musaengchae) – Sweet, Sour, and Spicy Without Fish Sauce
How to Make a Deliciously Tangy, Sweet, and Spicy Radish Salad (Musaengchae) Without Fish Sauce
Hello everyone, this is Henri’s Sister! Today, we’re going to make Musaengchae, an essential side dish that’s perfect for any season. I know some recipes, like Baek Jong-won’s, include fish sauce, but I prefer making it my own style, without fish sauce. This recipe focuses on achieving a wonderful balance of sour, sweet, and spicy flavors that will make your taste buds dance. It’s a fantastic banchan (side dish) that keeps well in the refrigerator and is perfect for bibimbap too. Let’s get started!
Ingredients- 1 Korean radish (about the height of a paper cup)
- 2 Tbsp red chili flakes (gochugaru)
- 0.5 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 2 Tbsp sugar (adjust to taste)
- 1 Tbsp vinegar (adjust to taste)
- 1 Tbsp coarse sea salt
Cooking Instructions
Step 1
This radish I’m using today is one I grew in my garden. It grew quite well even without thinning! It’s incredibly tender. To store radishes in the refrigerator for a longer time, wrap them in newspaper.
Step 2
Julienne the radish into strips about the height of a paper cup. Consistent thickness is key for even seasoning and texture.
Step 3
You can use a mandoline slicer for convenience, but I used a knife again! (laughs) Place the julienned radish into a large bowl.
Step 4
Now, let’s salt the radish. Add 1 Tbsp sugar and 1 Tbsp coarse sea salt to the bowl. Mix well with the radish and let it sit to salt. Some people don’t salt fall radishes because they are tender, but fall radishes have the most water content. Salting prevents too much water from being released, ensuring a crisp texture.
Step 5
After about 20 minutes of salting, you’ll see a good amount of liquid has been drawn out. Discard this water. Lightly squeezing out excess water after salting helps the radish absorb the seasonings better.
Step 6
It’s time to season! First, add 2 Tbsp of red chili flakes (gochugaru) and mix well until the radish strips are evenly coated with a vibrant red color. Pre-coating with chili flakes allows them to bloom and absorb moisture, resulting in a deeper, more beautiful color and better flavor distribution.
Step 7
Next, add half a tablespoon of minced garlic. The pungent aroma of garlic will enhance the overall flavor of the radish salad.
Step 8
Add 2 Tbsp of finely chopped green onion and mix everything together thoroughly. Ensure all the seasonings are evenly distributed throughout the radish.
Step 9
Mix vigorously! It’s important to mix it thoroughly to ensure the seasonings are evenly distributed and penetrate the radish. This step is crucial for a well-seasoned dish.
Step 10
I tasted it, and I think it could be a little sweeter. I personally prefer it a bit sweeter.
Step 11
Add another tablespoon of sugar. You can adjust the sweetness according to your preference.
Step 12
Now it’s time for vinegar to add that delightful tanginess. Adding vinegar to Musaengchae significantly improves its flavor. Since we’re not cooking it and plan to eat it within 2-3 days, the vinegar really shines. Add 1 Tbsp of vinegar and taste. If you prefer it more sour, add a little more. I like it quite sour, so I added a bit extra. Adjust the amount to suit your personal taste!
Step 13
After adding the vinegar, mix gently once more to ensure everything is well combined.
Step 14
Finally, sprinkle some toasted sesame seeds on top for a beautiful finish. Your delicious Musaengchae is now complete!
Step 15
Transfer the finished radish salad to an airtight container and store it in the refrigerator. You can enjoy it fresh each time you take it out.
Step 16
To make it last longer, serve portions onto a plate instead of eating directly from the container. I enjoyed this Musaengchae so much that I ate it with rice for three days straight! The sweet, sour, and spicy flavors are truly fantastic. I highly recommend you try making it!
