Simple & Refreshing Radish Salad (Musaengchae) – No Fish Sauce!
Simple & Refreshing Radish Salad (Musaengchae) – No Fish Sauce!
【Super Simple】Make a Sweet & Tangy Radish Salad (Musaengchae) without Fish Sauce~
Introducing Musaengchae, a fantastic side dish that’s perfect for those hot, humid days when your appetite might be lagging! You can whip this up in no time without needing to stand over a hot stove. It’s the ideal accompaniment for rich or greasy meals, and it’s also a delightful addition to bibimbap. This version is made sweet and tangy without fish sauce, offering a clean and refreshing flavor that pairs well with anything.
Main Ingredients- 430g Korean radish (about 8-9cm long)
Seasoning Ingredients- 2 Tbsp Coarse Sea Salt (for salting radish)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1/4 Tbsp ‘Matsoomean’ (seasoned salt, to taste)
- 2 Tbsp Coarse Sea Salt (for salting radish)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Vinegar
- 2 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 1/4 Tbsp ‘Matsoomean’ (seasoned salt, to taste)
Cooking Instructions
Step 1
First, prepare about 430g of Korean radish (approximately 8-9cm in length). Wash the radish thoroughly and slice it into thin matchsticks. Place the julienned radish in a bowl, add 2 tablespoons of coarse sea salt, and gently massage it with your hands. Let it sit for 10 minutes to salt.
Step 2
During the 10-minute salting period, gently toss the radish once or twice to ensure even salting. After 10 minutes, you’ll notice the radish has softened and wilted nicely.
Step 3
Rinse the salted radish under cold running water to remove excess salt. Then, drain it thoroughly in a colander. Ensuring the radish is well-drained is key to achieving a satisfying crunch.
Step 4
In a bowl with the drained radish matchsticks, add 1 tablespoon of minced garlic, 3 tablespoons of gochugaru, 4 tablespoons of vinegar, 2 tablespoons of sugar, and 1/4 tablespoon of ‘Matsoomean’ (seasoned salt). Gently mix and toss everything together until the seasoning is evenly distributed. Your delicious radish salad is ready!
Step 5
‘Matsoomean’ can be omitted since the radish was already salted. Taste the salad after mixing and adjust the seasoning with more ‘Matsoomean’, sugar, or vinegar according to your preference. (Tip: Using 4 tablespoons of gochugaru will result in a vibrantly red and spicier radish salad. The one in the photo has 4 Tbsp of gochugaru, making it quite red.)
Step 6
This refreshing radish salad is a fantastic side dish that cuts through the richness of stews, grilled meats, or any oily dishes. It’s also incredibly delicious mixed into bibimbap! (Tip: On this particular day, I made a generous batch of this radish salad and enjoyed it mixed with a fried egg, some homemade yeolmu kimchi (young radish kimchi), sesame oil, and gochujang for a truly satisfying meal. It was absolutely delicious!)
