Musaengchae Korean Spicy Radish Salad Recipes

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.

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!

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.