Musaengchae, a spicy-tangy shredded radish salad, is one of the most common banchan (Korean side dishes) found on any home dinner table, often served alongside grilled meat or mixed into a bowl of rice.
In summer, though, I find myself craving a lighter, cleaner-tasting version rather than the heavier, sesame oil-laden kind.
Today I’m sharing my golden recipe for musaengchae made completely without sesame oil.
If you follow the salting step carefully, you’ll keep the radish’s crisp crunch while enjoying a clean flavor that isn’t overly sour.
It pairs wonderfully with grilled meat, and it’s just as great as a simple side dish with warm rice.
Ingredients
- Korean radish – 600g (about 21 oz; mu)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Gochugaru – 3 T (Korean red chili pepper flakes)
- Salt – 2 T
- Sugar – 1 T
- Anchovy fish sauce – 2-3 T
- Salt – a pinch (adjust if seasoning is insufficient)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Julienne the Korean radish (mu) into thin strips.TipUsing a mandoline slicer makes this step much easier.
2Add 2 T of salt and 1 T of sugar, toss well to coat evenly, and let the radish sit for about 20 minutes to draw out excess moisture.
3After 20 minutes, drain off the liquid that has collected.TipDon’t squeeze the radish by hand to remove the moisture – doing so can make it tough and chewy, like pickled radish (danmuji). Simply draining off the liquid is the key to keeping that crisp texture.
4Add the gochugaru (Korean red chili pepper flakes) and anchovy fish sauce, then toss everything together thoroughly.TipAdjust the seasoning with a little extra salt to taste, and it’s ready to serve.
The biggest appeal of this musaengchae is its clean, refreshing finish, since it’s made without any sesame oil.
Once you make a batch, it’s perfect alongside grilled meat or spooned over a hot bowl of rice.
It’s a dish I find myself reaching for even more often during the hot summer months, so I highly recommend giving this recipe a try.
Ingredients
- Korean radish – 600g (about 21 oz; mu)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Gochugaru – 3 T (Korean red chili pepper flakes)
- Salt – 2 T
- Sugar – 1 T
- Anchovy fish sauce – 2-3 T
- Salt – a pinch (adjust if seasoning is insufficient)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Julienne the Korean radish (mu) into thin strips.
Tip.Using a mandoline slicer makes this step much easier. - Add 2 tablespoon of salt and 1 tablespoon of sugar, toss well to coat evenly, and let the radish sit for about 20 minutes to draw out excess moisture.
- After 20 minutes, drain off the liquid that has collected.
Tip.Don't squeeze the radish by hand to remove the moisture, doing so can make it tough and chewy, like pickled radish (danmuji). Simply draining off the liquid is the key to keeping that crisp texture. - Add the gochugaru (Korean red chili pepper flakes) and anchovy fish sauce, then toss everything together thoroughly.
Tip.Adjust the seasoning with a little extra salt to taste, and it's ready to serve.
