Musaengchae (Korean Spicy Radish Salad)

Name: Musaengchae (Korean Spicy Radish Salad)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 pound mu (Korean radish); 1 teaspoon salt; 1 or 2 scallions; 2 tablespoons gochugaru (Korean red chili pepper flakes); 2 teaspoons minced garlic; 1/2 teaspoon grated ginger; 1 tablespoon fish sauce (myulchi aekjeot) or saeujeot (salted shrimp); 1 teaspoon sugar; 1 teaspoon sesame seeds

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4.6

201 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
4
Course
Salad
Cuisine
Korean

Musaengchae (Korean Spicy Radish Salad)

Michael Cole

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

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Ingredients

Servings

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

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Instructions

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 1/8 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.