Flavorful Musaengchae (Spicy Radish Salad)
A seasoned side dish made with julienned sweet radish tinted with chili flakes and flavored with fish sauce.
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 super simple musaengchae uses sand lance fish sauce to bring out its distinctive savory depth. The key trick is to coat the radish in chili flakes first to give it a lovely red color. It is not salty, making it great for snacking on lightly or mixing into rice with a fried egg.
- Servings
- 3–4 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean radish (mu)500 g
- Large green onion (daepa)a little
Seasoning
- Gochugaru (Korean chili flakes)2 1/2 tbsp
- Sand lance fish sauce1 tbsp
- Minced garlic1 tbsp
- Vinegar1 tbsp
- Sugar1 tbsp
- Salt1/2 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- For fresh salads, the green part of the radish is sweet and delicious.
- Finely chop enough large green onion for the seasoning to yield about 3 tbsp.
- It is best to use juicy, firm, and flavorful radishes available from autumn through spring.
Steps
For fresh salads, the green part of the radish is sweet and delicious. Cut it into matchsticks about 4 to 5 mm thick.
Finely chop enough large green onion for the seasoning to yield about 3 tbsp.
Add the gochugaru (Korean chili flakes) to the julienned radish, mix well, and let it sit for about 30 minutes so the radish absorbs the red color.
Doing this reduces the raw chili powder smell and gives the seasoned radish a vibrant color.
Add the finely chopped large green onion and all remaining seasoning ingredients to the radish matchsticks, then toss thoroughly.
Taste after mixing, and if it is too bland, add more salt or fish sauce. Adjust to your taste with more vinegar or sugar.
Ppunwife's tips
- Mixing the radish with gochugaru and letting it sit for about 30 minutes reduces the raw chili powder smell and gives the salad a lovely color.
- Taste after tossing; if it is bland, add more salt or fish sauce, and adjust with more vinegar or sugar according to your taste.
FAQ
Why toss the radish with gochugaru first?
It gives the julienned radish a lovely vibrant color and helps tone down the raw smell of the chili flakes.
Which part of the radish is best to use for musaengchae?
The green part is sweeter and more flavorful, making it ideal for raw salads.
How do you adjust the seasoning if it tastes too bland after mixing?
Taste it, and if it is bland, add a bit more salt or fish sauce, then adjust with more vinegar or sugar according to your preference.
