Musaengchae - Korean 10 Minute Radish Salad

Musaengchae - Korean 10 Minute Radish Salad

Our go-to Korean banchan when we want the flavour of kimchi without the ferment! Musaengchae is a quick radish salad bursting with spice and umami that’s super refreshing.

Course Salad, Side Dish

Cuisine Korean

Prep Time 5

Pickling Time 5

Total Time 10

Servings Side Serves

Calories 50kcal

Author Wandercooks

Cost $7

Ingredients

For the quick pickle

2 tbsp coarse salt
500 g Korean mu radish sub daikon, 1 lb, peeled and thinly sliced

For the seasoning

3 garlic chopped
2 tbsp fish sauce
2 tbsp Korean hot pepper flakes / gochugaru
2 tbsp rice vinegar
1 ½ tbsp sugar
½ tsp salt sea salt is best
2 spring onion / green onion chopped

To garnish

½ tbsp white sesame seeds
1 tsp sesame oil

Instructions

For the quick pickle

Remove the skin from the 500 g Korean mu radish and slice into half or quarter chunks. Use a mandoline to slice the radish into thin strips, or slice by hand with a sharp knife, making sure to cut them as thin as possible. Note: The thinner you can cut it, the better and more flavour the radish will absorb over all sides.
Place the radish strips in a large bowl and sprinkle over the 2 tbsp coarse salt. Mix together in a bowl and allow to pickle for 5-10 minutes until the liquid starts to come out from the radish, then rinse the radish under water, drain and squeeze out.

For the seasoning

Add the seasonings on top - 3 garlic, 2 tbsp fish sauce, 2 tbsp Korean hot pepper flakes / gochugaru, 2 tbsp rice vinegar, 1 ½ tbsp sugar, ½ tsp salt and 2 spring onion / green onion, then toss well to combine.

For the garnish

Serve as one large bowl or as small side dishes to your mains. Garnish with ½ tbsp white sesame seeds and 1 tsp sesame oil.

Video

Notes

To serve - Can serve on rice with a fried egg and topped with extra sesame seeds.
Up the Vinegar - Can add more vinegar to your taste if you like it sour (Laura doesn’t!).
Leave Overnight - You can serve up the next day, allowing the colour and flavour to deepen overnight.
Bibimbap - Add it to bibimbap as a topping.
Control the Spice - Less gochugaru = less spicy or sub with gochujang for a milder flavour. More gochugaru = more heat!
Other Veg - You can do this same recipe with beetroot or zucchini!
Make it Vegan - Sub the fish sauce for soy sauce.
Extra Flavour - Add a splash of soy sauce for a touch more umami.

Nutrition