Crispy Unsalted Musaengchae (Spicy Radish Salad)
A crisp fresh radish dish tossed directly in salted fermented shrimp seasoning without salting the radish 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 method juliennes the radish to a 3 mm thickness and tosses it directly in seasoning without salting it first. Coating it with gochugaru first gives it a lovely color, and seasoning with salted fermented shrimp and salt creates a clean, refreshing flavor. It pairs wonderfully with meat dishes or mixed into rice.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean radish (mu)500 g
Seasoning
- Minced green onion4 tbsp
- Salted fermented shrimp (saeujeot)1 tsp
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Sugar1 tbsp
- Green plum syrup (maesil-cheong)1 tsp
- Salt1/2 tbsp
- Vinegar2 tbsp
- Toasted sesame seeds1 tbsp
- Toasted sesame oil1 tbsp
- The radish skin is thin, so I use it as is without peeling.
Steps
Prepare the ingredients
The radish skin is thin, so I use it as is without peeling.
Cut the ingredients
Since the radish will be tossed without salting, julienne it not too thick, to about 3 mm.
I minced large green onion to about 4 tbsp, and finely minced 1 tsp of salted fermented shrimp.
Add seasoning and toss
First, add 2 tbsp of gochugaru to the julienned radish and mix...
Add the minced green onion, salted fermented shrimp, 1 tbsp minced garlic, 1 tbsp sugar, 1 tsp green plum syrup, 1/2 tbsp salt, and 2 tbsp vinegar, then mix evenly.
Adjust by adding 1 tbsp more of gochugaru and vinegar to suit my taste, and note that a little MSG also goes into the seasoning.
Taste it, adjust with salt if it is bland, and finish by adding toasted sesame seeds and toasted sesame oil at the end.
Finish
This is musaengchae where you can fully enjoy the sweetness and crunchy texture of winter radish.
The seasoning of salt and salted fermented shrimp provides a clean and light flavor.
As time passes, moisture begins to release and it becomes juicy.
You can make the seasoning mild and enjoy it fresh like a salad, or make it as a side dish for rice and enjoy mixing it in like this.
Musaengchae is a side dish I always end up making a lot of because having it for just one meal feels like a shame.
Ppunwife's tips
- Since the radish will be tossed without salting, julienne it not too thick, to about 3 mm.
- Taste it, adjust with salt if it is bland, and finish by adding toasted sesame seeds and toasted sesame oil at the end.
FAQ
Do I need to peel the radish skin when preparing it?
If the skin is thin, you do not need to peel it off; simply washing and slicing it as is works well.
When tossing radish without salting, what thickness is suitable for julienning?
Slicing it not too thick, to about 3 mm, is ideal so that the seasoning absorbs well while keeping its crisp texture.
Is there a reason to mix the gochugaru in first when adding seasoning? AI-generated
Mixing the gochugaru into the julienned radish before adding other fermented fish sauces or liquid seasonings dyes the radish a beautiful red color.
If it tastes bland after tossing, what should I use to adjust the seasoning?
Taste it before finishing, and if the seasoning is lacking, simply adjust by adding a little salt.
