Musaechae Spicy Radish Recipes

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.

KOREAN SPICY RADISH SALAD (MUSAENGCHAE)

Steps:

• Combine all ingredients to make the dressing in a small bowl.
• Combine the julienned radish and the dressing in a large bowl. Let it marinate until the dressing soaks into the radish (about 15 minutes).
• Sprinkle with roasted sesame seeds and garnish with thinly sliced green onions just prior to eating. Enjoy with rice or alongside other side dishes with your main meal!

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

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.

SPICY DAIKON RADISH

Steps:

• Shred radishes; this should yield about 4 cups.
• Heat oil in a heavy pan over high heat. Add chile pepper and stir for 30 seconds. Add radishes and stir for 2 to 3 minutes. Cover, turn the heat to low, and cook for 15 minutes, stirring occasionally.
• Season with sugar and salt. Turn heat to medium-high and cook, stirring constantly, until dry and radishes have turned golden brown.