Sweet and Crisp Musaengchae (Spicy Radish Salad) with Pear
A fresh, refreshing side dish made by tossing shredded Korean radish with julienned Korean pear for natural sweetness instead of sugar.
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 sweet and tangy musaengchae uses the subtle sweetness of Korean pear instead of sugar or corn syrup. By first tinting the salted Korean radish with gochugaru and then tossing it with julienned pear and seasonings, you get a wonderfully crisp and refreshing texture. It is a great dish to make before fall radish season or to use up leftover pears after the holidays.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean radish (mu)250 g
- Salt1/2 tsp
- Korean pear250 (after cleaning)
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Minced green onion3 tbsp
- Sand lance fish sauce (or dried anchovies)1 tbsp
- Vinegar1–2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- I used 1/4 of a large pear and prepared a similar amount of Korean radish.
- Salt for at least 20 minutes, tossing once or twice halfway through so it wilts and releases moisture.
Steps
Prepare the ingredients
I used 1/4 of a large pear and prepared a similar amount of Korean radish.
Slice the ingredients
Peel the pear, core it, and julienne it to about 0.4 cm thick.
Because the radish shrinks when salted, julienne it slightly thicker than the pear, to about 0.5 to 0.6 cm.
Salt the radish
Add 1/2 tsp of salt to the radish and mix well to salt it.
Salt for at least 20 minutes, tossing once or twice halfway through so it wilts and releases moisture.
Drain and discard the liquid.
Season the radish
Add 2 tbsp of gochugaru (Korean chili flakes) to the radish and toss well so it takes on a nice red color, then...
Add the seasonings.
That is 1 tbsp of minced garlic, 1 tbsp of sand lance fish sauce, and 1 to 2 tbsp of vinegar.
Toss well so the seasonings coat the radish evenly.
Add the pear and finish
Add the pear and 3 tbsp of minced green onion and toss, then taste and adjust the seasoning with salt or fish sauce, adding more tang to suit your preference.
Finish by adding 1 tbsp of toasted sesame oil and 1 tbsp of toasted sesame seeds.
Finish
Musaengchae made with both Korean radish and pear is complete.
Ppunwife's tips
- Because the radish shrinks when salted, julienne it slightly thicker than the pear, to about 0.5 to 0.6 cm.
- Add the pear and 3 tbsp of minced green onion and toss, then taste and adjust the seasoning with salt or fish sauce, adding more tang to suit your preference.
FAQ
Can I use a different fish sauce instead of sand lance fish sauce?
Yes, the ingredient list notes that anchovy fish sauce can be used as a substitute.
Why is the radish cut slightly thicker than the pear?
Radish loses volume during salting, so julienning it slightly thicker than the pear, about 0.5 to 0.6 cm, gives it the right texture.
What should I do with the water released after salting the radish?
After salting for at least 20 minutes, pour off and discard the liquid before seasoning.
