Korean Radish Salad Recipe - Musaengchae [무생채]
Musaengchae is a spicy Korean radish salad made of julienned Korean radish called ‘mu’ seasoned with a blend of spices, aromatics, and umami-packed ingredients. It’s a staple in Korean cuisine and one of my favorite banchan (or side dishes)!
Ingredients
- 1 lb Korean radish or daikon radish
- 1 1/4 tsp salt divided
- 2 tsp sugar divided
- 1 garlic minced
- 1 scallion chopped
- 1 1/2 tbsp fish sauce
- 1 tbsp gochugaru Korean red pepper flakes
- 1 tsp white vinegar adjust to taste
- 2 tsp toasted sesame seeds
Instructions
- Wash and peel the Korean radish. Slice them into thin matchsticks, about 1/4 inch thick.
- Transfer the radish into a small mixing bowl. Add 1 teaspoon salt and 1 teaspoon sugar. Toss to combine well. Set aside for 15 minutes.
- After 15 minutes, you should see a pool of liquid at the bottom of the mixing bowl. Drain the radish then squeeze out the excess liquid. Be sure to work in batches so you get as much liquid out as possible.
- Transfer the radish into a clean mixing bowl. Toss in the garlic and scallions. Then add the fish sauce, gochugaru, 1 teaspoon sugar, 1/4 teaspoon salt, and toasted sesame seeds.
- Toss until well combined and thoroughly mixed.
- Serve and enjoy!