Fragrant and Crisp Musaengchae (Spicy Radish Salad) with Minari
A crisp side dish made of salted and drained radish tossed with fragrant water dropwort.
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 salad features salted and drained radish first dyed with gochugaru, then gently tossed with fragrant water dropwort. It does not easily become watery, staying crisp until the very end, and is wonderful for mixing into warm rice.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 5 days
Ingredients
Ingredients
- Korean radish (mu)1 kg
- Coarse sea salt1 tbsp
- Water dropwort (minari)150 g
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Minced green onion5 tbsp
- Minced garlic2 tbsp
- Sand lance fish sauce (or dried anchovies)2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Vinegar2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Add 1 tbsp coarse sea salt to the julienned radish, mix well, and let it salt for about 30 minutes.
- Prepare 1 small Korean radish (1 kg) and a bunch of water dropwort trimmed to 150 g.
Steps
Prepare the ingredients
This is 1 small Korean radish, weighing 1 kg.
I trimmed a bunch of water dropwort to get 150 g.
Slice the ingredients
Julienne the radish into about 3 mm thickness, and cut the water dropwort to a similar length as the radish.
Salt the radish
Add 1 tbsp coarse sea salt to the julienned radish, mix well, and let it salt for about 30 minutes.
As the radish wilts, quite a bit of moisture comes out. Pour it all off, take out the radish, and squeeze out the excess water.
Season and toss
Add 3 tbsp gochugaru, mix well, and let it sit for at least 10 minutes so the red color coats the radish nicely.
Add the rest of the seasoning: 4 tbsp minced green onion, 2 tbsp minced garlic, 2 tbsp fish sauce, 1 tbsp corn syrup, 1/2 tbsp sugar, and 2 tbsp vinegar...
Then toss everything together.
At the end, add the water dropwort, 1 tbsp toasted sesame oil, and 1 tbsp toasted sesame seeds, then mix evenly.
The water dropwort might dilute the seasoning, so adjust the salt to taste, and add more sugar or vinegar according to your preference.
Finish
Crisp Musaengchae with water dropwort is complete.
Since water dropwort wilts quickly, adding it at the very final stage matches its texture with the crisp radish.
Ppunwife's tips
- Salting lightly and draining some moisture before seasoning prevents water from pooling while you eat, keeping it crisp all the way through.
- Since water dropwort wilts quickly, add it at the final stage of seasoning so its texture matches the crisp radish.
- To serve a family of 3 to 4 for one or two meals, you can halve the recipe.
FAQ
Why is the water dropwort added at the very end?
Water dropwort wilts easily, so adding it right before finishing ensures its texture matches well with the radish.
Why should the radish be salted first?
Salting it to draw out moisture beforehand prevents excess liquid from forming during mixing and storage, keeping the dish crisp.
Can I use a different fish sauce instead of sand lance fish sauce?
Yes, anchovy fish sauce is also listed in the ingredient options, so you can use anchovy fish sauce instead.
How much should I make for a family of 3 to 4 to eat in one or two meals?
Halving the recipe makes an amount that is just right for a family of 3 to 4 for one or two meals.
