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Musaengchae Recipe: Korean Spicy Radish Salad
4
20 minutes
5 minutes
25 minutes
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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.