Musaechae Spicy Radish Recipes

MUSAECHAE (SPICY RADISH)

Steps:

• Cut the Korean radish into matchsticks. Sprinkle salt all over the radish (about 2 tablespoons) and mix well. Set aside for about 30 minutes.
• Drain off the excess water that collects after the pickling process. Add the above ingredients (chopped green onions, red pepper flakes, fish sauce, sugar, sesame oil, minced garlic, sesame seeds) and mix everything well.

MUSAENGCHAE (KOREAN SPICY RADISH SALAD)

Steps:

• Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into matchsticks (about ⅛ to 1/4-inch thick).
• Sprinkle the salt over the radish and toss well to coat evenly. Let sit for about 20 minutes until the radish has softened and released some liquid. Drain excess liquid. Do not rinse.
• Add all the remaining ingredients, except the scallion and sesame seeds. Mix well by hand. Taste and add more salt or fish sauce, if necessary.
• Throw in the scallion and sesame seeds and toss everything well.

MUSAENGCHAE

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.