Sweet and Sour Chamnamul Musaengchae (Radish and Chamnamul Salad)
A fragrant side dish of salted radish shreds tossed with chamnamul in a sweet and sour dressing.
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 seasoning Korean radish with salt and chili flakes first to soften it, then tossing it with aromatic chamnamul. Coated in a sweet and sour dressing, it is wonderful served as a bibimbap topping or enjoyed fresh like a salad.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean radish (mu)250 g
- Chamnamul (Korean pimpinella)200 g
Radish seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Salt1 tsp
Seasoning
- Gochugaru (Korean chili flakes)1 1/2 tbsp
- Sand lance fish sauce (or dried anchovies)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Minced garlic1 tbsp
- Vinegar2–3 tbsp
- Sugar1 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Toss the radish shreds with gochugaru and salt, then let sit for at least 20 minutes to soften and take on color.
Steps
Prepare the ingredients
The ingredients are 200g chamnamul and 250g Korean radish.
Cut the ingredients
Cut the chamnamul into bite-sized lengths, and cut the Korean radish into julienne strips of similar length, making sure not to slice them too thin.
Season the radish shreds
Add 1 tbsp gochugaru and 1 tsp salt to the radish shreds and mix evenly.
If you leave it for at least 20 minutes, the radish will take on the red color from the gochugaru and soften gently.
Add chamnamul and toss
Add the cut chamnamul along with the remaining seasonings: 1 1/2 tbsp gochugaru, 1 tbsp fish sauce, 1 tbsp regular soy sauce, 1 tbsp minced garlic, 2~3 tbsp vinegar, and 1 tbsp sugar.
Toss gently and evenly, taste, and add more sugar or vinegar to suit your preference.
Finish by adding 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds.
Complete
I love seasoned chamnamul and I also love musaengchae, so I tried tossing them together.
I think it is even more delicious because the fragrant chamnamul aroma blends with the crisp, sweet radish.
The sweet and sour dressing makes this an appetite-whetting side dish that feels like a salad.
Ppunwife's tips
- Because Korean radish is stiff, lightly seasoning it first to soften it before adding the chamnamul and seasonings creates a well-balanced texture without one overpowering the other.
- Toss gently and evenly, taste, and add more sugar or vinegar to suit your preference.
FAQ
Why do you season the radish first instead of tossing it together with the chamnamul?
Seasoning the stiff radish shreds with salt and gochugaru for at least 20 minutes softens them and dyes them red, creating a well-balanced texture when combined with the chamnamul.
Can I use another fish sauce or soy sauce instead of sand lance fish sauce?
You can use anchovy fish sauce instead of sand lance fish sauce.
Are there other ways to enjoy chamnamul musaengchae?
Besides serving it as a side dish for rice, you can use it as a bibimbap topping or season it lightly to enjoy like a salad.
