Moo Saeng Chae Marinated Radish Salad Recipes

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MOO SAENG CHAE (MARINATED RADISH SALAD)



Moo Saeng Chae (Marinated Radish Salad) image

I don't know how closely this recipe follows the traditional Korean recipe; I make do with what produce is available here. For this recipe I used both daikon radish and icicle radish. I'm sure other varieties will work. Use fresh, crisp farm fresh radishes. Limpy grocery chain radishes won't work. Spicy!

Provided by COOKGIRl

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 large crisp apple
2 cups white radishes
3 green onions
3 teaspoons sugar
2 teaspoons regular sesame oil
1 tablespoon salad oil
1 teaspoon salt
1/2 lemon, juice of
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted
3 tablespoons mild rice vinegar
1/2 red jalapeno chile, seeded and finely chopped

Steps:

  • Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
  • Peel radishes and cut into matchstick strips.
  • Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
  • Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
  • Combine the salad dressing with the radish, well-drained apple strips and green onion.
  • Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.

Nutrition Facts : Calories 117.7, Fat 6.9, SaturatedFat 1, Sodium 843.5, Carbohydrate 14, Fiber 2.6, Sugar 9.2, Protein 1.8

MUSAENGCHAE



Musaengchae image

Growing up in a Korean household, I saw radish salad banchan at every dinner table. The small plates of this crispy, salty and sometimes spicy vegetable dish are one of my favorite sides to this day. I usually serve a spicy version of musaengchae made with gochugaru alongside a sweet and sour variety. Neither require cooking -- only thinly slicing the radishes and salting them ahead of time.

Provided by Food Network Kitchen

Categories     side-dish

Time 9h10m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound Korean radish (see Cook's Note), peeled and cut into 1/8-inch-thick julienne strips (3 to 4 cups)
Kosher salt
3 tablespoons finely ground gochugaru (Korean chile flakes)
2 tablespoons fish sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar
4 cloves garlic, minced
1 pound Korean radish, peeled and cut into 1/8-inch-thick julienne strips (3 to 4 cups)
1 medium carrot, cut into 1/8-inch-thick julienne strips (about 1 cup)
Kosher salt
1/4 cup rice vinegar
3 tablespoons sugar
4 cloves garlic, minced
1/8-inch piece ginger, minced or grated (about 1/2 teaspoon)

Steps:

  • For the spicy radish salad: Combine the radishes with 1 teaspoon salt in a large mixing bowl and let sit at room temperature until the radishes bend without snapping and lose about a quarter of their volume, about 20 minutes. (The radishes will release liquid; do not drain.)
  • Add the gochugaru, fish sauce, rice vinegar, sugar and garlic and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days.
  • For the sweet pickled radish salad: Combine the radishes, carrots and 1 tablespoon salt in a large mixing bowl and let sit at room temperature, tossing once halfway through, until the radishes and carrots are flexible and bend without snapping, about 20 minutes. (The vegetables will release liquid; do not drain.)
  • Add the rice vinegar, sugar, garlic and ginger and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days.

MARINATED RADISH



Marinated Radish image

In India, white radish (daikon or 'mooli') is used widely. To eat white long radish with lemon, salt and pepper is a sweet reminder of sunny winters in North India. You may use white or red radish. It should preferably be made fresh or one day in advance and refrigerated. From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition'. Visit www.healthyindiancuisine.com

Provided by kusum gupta

Categories     Vegetable

Time 25m

Yield 1 cup

Number Of Ingredients 4

1 lb radish, grated or finely chopped
4 chopped green chilies (to taste)
1 teaspoon lemon juice
1/2 teaspoon salt

Steps:

  • Mix everything together except salt in a small bowl or jar.
  • Let it marinate, covered, for about 1 hour.
  • Mix the salt few minutes before serving.

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