Musaengchae (Spicy Radish Salad)
A simple musaengchae that comes together in 10 minutes without salting the radish first. Just toss julienned radish in a sweet, tangy, and spicy seasoning — a side dish you can serve right away.
Ingredients
Main
- Korean radish600g
- Red chili powder2 tbsp
- Minced garlic1 tbsp
- Sugar1 tbsp
- Omija syrup (or plum syrup)1 tbsp
- Vinegar2 tbsp
- Fish sauce2 tbsp
- Saltas needed
- Toasted sesame seedsas needed
- Chopped green onion1 cup
Directions
- 1
Wash the radish clean and julienne it as thinly as possible. Thin strips let the seasoning soak in well, and you can peel the radish or leave the skin on.
- 2
Add 2 tablespoons of red chili powder to the julienned radish and rub it in until the radish turns evenly red.
- 3
Add 1 tablespoon minced garlic, 1 tablespoon sugar, 1 tablespoon omija syrup (or plum syrup), and 2 tablespoons vinegar.
- 4
Add 2 tablespoons of fish sauce and some salt, toss well, then taste. Add more salt if it's bland, or a little more vinegar if you want it tangier. Finally, add toasted sesame seeds and chopped green onion, mix lightly, and the musaengchae is done.