Sweet and Tangy Radish Salad (Musaengchae)
A Deliciously Refreshing Radish Salad: Sweet, Tangy, and Crisp!
Have you ever found yourself with a radish that needs using? This is the perfect solution! Turning it into ‘Musaengchae’ (Korean radish salad) is incredibly easy and results in a wonderfully refreshing side dish. It’s so simple, even beginners can make it perfectly. Enjoy it as a quick banchan (side dish) or use it as a vibrant ingredient in your next bibimbap for an extra burst of flavor!
Main Ingredients
- 1 small Korean radish (or daikon radish)
Seasoning Ingredients
- 1 Tbsp minced garlic
- 2 Tbsp salt
- 2 Tbsp sugar
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp rice vinegar
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 tsp sesame oil
- 2 Tbsp toasted sesame seeds
- 1 Tbsp minced garlic
- 2 Tbsp salt
- 2 Tbsp sugar
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 tsp rice vinegar
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 tsp sesame oil
- 2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly wash the radish under running water to remove any dirt or debris. You can peel it thinly or leave the skin on if it’s clean and tender.
Step 2
Prepare a mandoline slicer or a grater for shredding the radish. To protect your fingers from cuts, it’s highly recommended to wear thick work gloves, and then slip on a pair of disposable plastic gloves over them for better grip and hygiene.
Step 3
Carefully shred the radish using the slicer, always prioritizing your safety. Aim for consistent shreds, about 0.5 cm thick, for the best texture. Once all the radish is shredded, place it in a bowl and mix in 2 tablespoons of salt and 2 tablespoons of sugar. Let it sit for 10 minutes to lightly pickle. Adding sugar during this step helps draw out moisture and contributes a subtle sweetness to the salad.
Step 4
After 10 minutes, drain the liquid that has accumulated from the radish by squeezing it firmly through a sieve. Discard the liquid – this step is crucial to prevent the salad from becoming watery and bland. To the squeezed radish, add 3 tablespoons of gochugaru, 1 tablespoon of fish sauce, 1 teaspoon of rice vinegar, 1 tablespoon of minced garlic, 1 teaspoon of sesame oil, and 2 tablespoons of toasted sesame seeds. Gently mix and massage everything together with your hands until the seasonings are evenly distributed. If you have scallions or green onions, finely chop them and add them in for extra color and a fresh aroma.
Step 5
Arrange the beautifully seasoned radish salad onto a serving plate. Sprinkle a final flourish of toasted sesame seeds on top for an added nutty aroma and visual appeal. Enjoy your delicious and refreshing Musaengchae!
