Crisp Unsalted Musaengchae (Spicy Radish Salad)
A crisp spicy radish salad seasoned with fish sauce for rich savory flavor, made right away without salting first.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish is made by cutting autumn radish into thick matchsticks, coating them in Korean chili flakes without salting first, and tossing them in a fish sauce seasoning. Because the natural juices are not drained, the sweet, refreshing liquid drawn out from the radish is wonderful for mixing with rice. Yields 4 servings and comes together easily with simple ingredients.
- Servings
- 4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean radish (mu)1/3 piece, 500 g (large radish)
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Fish sauce (or sand lance, dried anchovies)1 tbsp
- Minced garlic1 tbsp
- Minced green onion2 tbsp
- Vinegar1 tbsp
- Sugar1/2 tbsp
- Salt1/2 tsp
- Toasted sesame seeds
- Toasted sesame oil
- Add the gochugaru, mix evenly, and let it sit for about 15 to 20 minutes so the color absorbs evenly.
Steps
1. I used a piece that was 1/3 of a slightly larger than medium radish weighing 1.5 kg.
To keep the length consistent, I trimmed the rounded edges slightly into a rectangular block,
sliced it about 5 mm thick, and cut it into matchsticks of the same thickness.
If you julienne it too thin, it loses its crunchy bite once it wilts after seasoning.
Even if it looks a bit thick when first sliced, the texture becomes just right once finished and ready to eat.
2. In the past, I used to salt the radish first and squeeze out the moisture, but today I did not salt it.
Add the gochugaru, mix evenly, and let it sit for about 15 to 20 minutes so the color absorbs evenly.
The radish is stiff and can break easily, so toss gently.
3. As time passes, the moisture from the radish hydrates the gochugaru, giving it a lovely red color.
4. Add the remaining seasoning ingredients (excluding gochugaru): 1 tbsp fish sauce (sand lance or anchovy), 1 tbsp minced garlic, 2 tbsp minced green onion, 1 tbsp vinegar, 1/2 tbsp sugar, 1/2 tsp salt, toasted sesame seeds, and toasted sesame oil...
Toss everything evenly, and it is done. If it tastes bland, add more salt; if you prefer it tarter, increase the vinegar.
Once the seasoning is evenly absorbed and the radish strips become moist, transfer to a plate and serve.
Ppunwife's tips
- If you julienne it too thin, it loses its crunchy bite once it wilts after seasoning. Even if it looks a bit thick when first sliced, the texture becomes just right once finished and ready to eat.
- The radish is stiff and can break easily, so toss gently.
- If it tastes bland, add more salt; if you prefer it tarter, increase the vinegar.
FAQ
Is there a reason you do not salt the radish beforehand?
It is so you do not discard the liquid by salting, allowing you to enjoy the sweet, refreshing natural juice that draws out from the radish as part of the seasoned sauce.
How thick should the radish matchsticks be cut?
It is best to cut them about 5 mm thick; if cut too thin, they can lose their crunchy bite once wilted.
What kind of fish sauce can I use?
You can use either sand lance fish sauce or anchovy fish sauce.
