Musaengchae Recipes

MUSAENGCHAE (KOREAN SPICY RADISH SALAD)

Musaengchae (Korean Spicy Radish Salad) image

Korean Spicy radish side dish (banchan) - great in bibimbap and as a kimchi substitute!

Provided by Hyosun

Categories Salad

Time 20m

Number Of Ingredients 9

Ingredients

1 pound mu (Korean radish)
1 teaspoon salt
1 or 2 scallions (finely chopped)
2 tablespoons gochugaru (Korean red chili pepper flakes) (adjust to taste)
2 teaspoons minced garlic
1/2 teaspoon grated ginger
1 tablespoon fish sauce (myulchi aekjeot) or saeujeot (salted shrimp)
1 teaspoon sugar (adjust to taste - see note)
1 teaspoon sesame seeds (optional)

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

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

Ingredients

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.

MUSANGCHAE, DAIKON (WHITE RADISH) SALAD, LIKE KOREAN RADISH KIMC

Musangchae, Daikon (White Radish) Salad, Like Korean Radish Kimc image

This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still calls it radish kimchi, as the flavors are similar and it reminds him of the radish kimchi's he had in Korea. We often serve this as a side dish to Galbi (Korean short ribs). Please note that the ingredient amounts are estimates, please adjust as your tastes see fit. I always 'taste as I go' and adjust as needed, especially the red pepper powder. I use the same red pepper powder used to make kimchi, it can be found at most oriental stores, however, in a pinch, I have used regular red pepper.

Provided by TheShields

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb daikon radish (white korean radish)
1/2 tablespoon red pepper powder
1 tablespoon sugar
1 teaspoon salt
2 garlic cloves (finely chopped)
2 green onions (finely chopped)
1 1/2 tablespoons white vinegar

Steps:

Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
Place the radish in a medium bowl and mix with the red pepper powder.
Add the sugar, salt, green onion and garlic, stir to combine.
Sprinkle the radish mixture with the vinegar and mix well.
Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
Refrigerate until ready to serve.

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Clean the radish and carrot by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Cut into match sticks. You can use a mandoline if you have one. Use the thickest blade.
Add all the remaining ingredients. Mix well by hand until the sugar is dissolved and the radish is evenly coated with the gochugaru (if using). Taste and add more vinegar or sugar to your liking.

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