Musaengchae (무생채), or Korean radish salad, is a light and refreshing side dish made with thinly sliced Korean radish (mu), seasoned with a tangy, slightly spicy dressing. It’s crunchy, savory, and a little bit sweet, making it a great banchan (side dish) to accompany any Korean meal.
Musaengchae (Korean Radish Salad) Recipe
Ingredients:
- 500g (1 lb) Korean radish (mu), julienned or thinly sliced
- 1 tsp salt (for salting the radish)
- 1 tbsp gochugaru (Korean red pepper flakes) — adjust to spice level
- 1 tbsp sugar
- 1 tbsp rice vinegar (or white vinegar)
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 2 cloves garlic, minced
- 1 green onion, finely chopped
- 1 tsp sesame seeds (toasted, for garnish)
- 1 tsp fish sauce (optional, for extra umami)
Instructions:
- Prepare the radish:
- Peel and julienne (cut into thin strips) the Korean radish. If you don’t have a Korean radish, you can use daikon radish as a substitute.
- Place the julienned radish in a large bowl, sprinkle with 1 teaspoon of salt, and toss to coat. Let it sit for about 10-15 minutes to soften the radish and release excess water.
- After 10-15 minutes, drain any water that has accumulated and gently squeeze out any remaining moisture from the radish.
- Make the dressing:
- In a small bowl, mix the gochugaru, sugar, rice vinegar, soy sauce, sesame oil, minced garlic, and fish sauce (if using). Adjust the seasoning to your taste, adding more sugar or vinegar for sweetness or tang.
- Toss the radish:
- Add the drained radish to the dressing and toss well to evenly coat the radish in the seasoning.
- Add the chopped green onion and sesame seeds, and mix everything together.
- Taste and adjust:
- Taste the salad and adjust the seasoning if necessary. You can add a bit more vinegar for extra tang or more sugar for sweetness.
- Serve:
- Transfer the musaengchae to a serving dish and garnish with additional sesame seeds if desired.
- Serve it chilled or at room temperature as a refreshing side dish to complement your meal.
Tips:
- If you prefer a non-spicy version, simply omit the gochugaru and add a bit more vinegar for a tangy flavor.
- Musaengchae pairs well with rice, grilled meats, or other banchan, and can be stored in the fridge for a few days.
Enjoy this crunchy and flavorful Korean radish salad as part of your next meal!