Musaengchae (Spicy Korean Radish Salad)
★★★★★
PREP TIME
20 minutes
COOK TIME
35 minutes
MAKES
3 cups
Ingredients
25 to 30 ounces
Korean radish (mu), peeled (about 1/2 large radish)
1/4 cup
gochugaru (Korean red chile pepper flakes)
1/4 cup
green onion, finely diced
3 tablespoons
plus 2 teaspoons granulated sugar
3 tablespoons
roasted sesame seeds
5 teaspoons
rice vinegar
5 teaspoons
mirin
3 1/2 teaspoons
gochujang (Korean red chile paste)
2 teaspoons
minced garlic
1 1/2 teaspoons
fish sauce
1/2 teaspoon
kosher salt
Instructions
- Using a mandolin or sharp knife, julienne the radish into thin strips (2 1/2 to 3 inches in length). You should end up with roughly 3 cups of radish strips.
- Place the radish strips in a large mixing bowl and toss with the gochugaru using gloved hands.
- Add the rest of the ingredients and mix together thoroughly. The radish strips will soften and become more pliable as you toss the ingredients together.
- Taste and adjust the proportions as desired: If you find it too spicy, add a bit more sugar and mirin. Prefer more spice? Add a smidge more gochujang and a sprinkle of gochugaru.
- Store the musaengchae in an airtight container and serve chilled. It will keep in the fridge for about 1 week.
