Refreshing & Tangy Summer Radish Salad (Musaengchae)
Crisp and Delicious Summer Radish Salad Recipe
Today, I’m sharing a recipe for a wonderfully crisp and refreshing summer radish salad, or Musaengchae! While autumn radishes are naturally sweet, summer radishes can be a bit milder. That’s why a light pickling step makes all the difference, bringing out the best flavor. This tangy and sweet salad is my go-to side dish when I’m short on time – it’s incredibly satisfying and perfect for a quick meal!
Main Ingredients
- 500g Korean radish (Mu)
- 1 stalk green onion (Scallion)
Pickling Ingredients
- 1 Tbsp coarse sea salt (Ggot-sogeum)
- 0.5 Tbsp artificial sweetener (e.g., Sugar Twin, Sweet ‘N Low)
- 2 Tbsp vinegar
Seasoning Ingredients
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp tuna extract sauce (or fish sauce)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- A pinch of toasted sesame seeds
- 1 Tbsp coarse sea salt (Ggot-sogeum)
- 0.5 Tbsp artificial sweetener (e.g., Sugar Twin, Sweet ‘N Low)
- 2 Tbsp vinegar
Seasoning Ingredients
- 2.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp tuna extract sauce (or fish sauce)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, wash the radish thoroughly. Then, stand it upright and slice it thinly, about 0.3cm thick. This slicing method makes it easier to julienne later.
Step 2
Next, julienne the sliced radish into thin strips that are easy to eat. If you find julienning difficult, a mandoline slicer will make this process much faster and simpler. Place the julienned radish in a bowl.
Step 3
Add the pickling ingredients to the julienned radish: 1 Tbsp coarse sea salt, 2 Tbsp vinegar, and 0.5 Tbsp artificial sweetener (like New Sugar or an equivalent). Mix everything well and let it pickle for about 30 minutes. If you don’t have artificial sweetener, you can use corn syrup or sugar, but adjust the amount accordingly. The radish is ready when it bends softly without breaking.
Step 4
Since we used coarse sea salt for pickling, there’s no need to rinse the radish. Gently squeeze out any excess liquid with your hands. Transfer the squeezed radish to another bowl. Add 2 Tbsp of tuna extract sauce and 1 Tbsp of minced garlic. Tuna extract sauce provides a wonderful umami flavor that complements the radish well, but you can substitute it with anchovy or sand lance fish sauce if needed.
Step 5
Now, add 2.5 Tbsp of gochugaru (Korean chili flakes) and 1 Tbsp of sugar. Mix everything together thoroughly. Thinly slice the green onion diagonally and add it to the bowl. (Note: This recipe omits shrimp paste or standard fish sauce for a cleaner taste.)
Step 6
Mix all the ingredients by gently massaging them with your hands. Taste the salad and if it needs more salt, add a little more. This salad is delicious with a balance of sweet and tangy flavors. If you prefer it more tangy, feel free to add an extra tablespoon of vinegar. Adjust the sweetness and tanginess to your personal preference.
Step 7
Once perfectly seasoned and mixed, transfer the Musaengchae to a serving dish. Sprinkle generously with toasted sesame seeds for a beautiful finish. Your crisp and delicious radish salad is now ready to be enjoyed!
Step 8
This Musaengchae is a simple yet incredibly satisfying side dish that everyone loves. It’s so good, you might find yourself needing more than just one bowl of rice! Try making this delightful radish salad soon!
