Crunchy Musaengchae (Spicy Radish Salad)
A crisp Korean radish side dish salted and pickled with corn syrup to draw out moisture, then tossed in a sweet and tangy seasoning.
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 Musaengchae uses corn syrup and salt to draw out plenty of moisture so it does not turn watery even when stored for a long time. Cut thick with the skin on and salted, it keeps a lively, crunchy texture. Seasoned sweet and spicy, it is also great enjoyed in a bibimbap alongside doenjang jjigae.
- Servings
- about 5–6 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 5 days
Ingredients
Ingredients
- Korean radish (mu)1 kg
- White part of large green onion (daepa)
- Salt1 tbsp
- Corn syrup (mulyeot)5 tbsp
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Minced garlic2 tbsp
- Sand lance fish sauce (or dried anchovies)2 tbsp
- Vinegar2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- I did not have scallions (5 roots), so I prepared the white part of a large green onion.
- Add salt and corn syrup, then let it pickle for about 30 minutes.
Steps
Prepare the ingredients
This is a medium Korean radish (mu) at 1kg.
I did not have scallions (jjokpa) (5 roots), so I prepared the white part of a large green onion (daepa).
Slice the ingredients
For a crunchy texture, leave the radish skin on and julienne it to a thickness of about 0.5cm.
I cut the green onion thinly lengthwise into about 2cm pieces, but you can also finely mince it.
Pickle the radish
Add 1 tbsp salt and 5 tbsp corn syrup (mulyeot) to the radish...
Mix evenly and let it pickle for about 30 minutes, tossing occasionally.
The corn syrup draws the moisture completely out of the radish, giving it a crunchy texture. Pickling with corn syrup does not make the radish overly sweet.
Do not throw away all the drained liquid; reserve about 3 to 4 tbsp to add little by little when tossing with seasoning to keep it moist.
Drain through a strainer to remove excess moisture.
Toss with seasonings
Add 3 tbsp gochugaru (Korean chili flakes) to the julienned radish and mix to tint it a pretty red.
Add the green onion and the rest of the seasonings: 2 tbsp minced garlic, 2 tbsp sand lance fish sauce, 2 tbsp vinegar, 1 tbsp corn syrup (mulyeot), and 1/2 tbsp sugar, then mix well.
If it feels dry, add the reserved pickling liquid little by little as you toss to keep it moist.
Taste and adjust with fish sauce or salt if it is bland, and adjust the sweetness and acidity.
Finish by adding 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds.
Finish
I make this crunchy musaengchae to eat over 5 days or more.
As time passes, the flavor seems to deepen and the texture gets even better.
Ppunwife's tips
- If you want to keep it for several days, pickling it generously with corn syrup or sugar before seasoning will prevent water from forming the entire time you eat it, giving you an extra crunchy texture.
- For a crunchy texture, leave the radish skin on and julienne it to a thickness of about 0.5cm.
- Do not throw away all the drained liquid; reserve about 3 to 4 tbsp to add little by little when tossing with seasoning to keep it moist.
FAQ
Doesn't pickling with corn syrup make the radish too sweet?
Corn syrup draws out the moisture from the radish to firm up its texture, and draining it in a strainer without rinsing will not leave it overly sweet.
Is there a reason to use the radish without peeling the skin?
Leaving the skin on and julienning to about 0.5cm thick helps preserve its signature crunchy bite.
Can I use scallions instead of large green onion?
Yes, you can use about 5 roots of scallions instead of the white part of the large green onion.
Do I discard all the liquid that comes out after pickling?
Do not throw away all the pickling liquid; reserve about 3 to 4 tbsp and add it little by little when tossing if the mixture feels dry to adjust the consistency.
