Spicy Korean Radish Salad "Musaengchae" Recipe
Slice up some radish, salt it, spice it, and let it marinate into fiery deliciousness!
Servings: 2 cups
Calories: 39kcal
Ingredients
- 1 pound Korean radish “mu” about 1 medium radish
- 1 teaspoon sea salt
- 1-2 cloves garlic, finely minced
- 2 scallions, cut into ¾-inch pieces
- 2 tablespoons gochugaru coarse grind
- 2 tablespoons rice vinegar
- optional: up to 1 tablespoon sugar
Instructions
- Peel and julienne radish into thin matchsticks. Place radish in a large bowl, toss with salt . Leave salted radish in bowl to draw out liquid for 10 minutes, up to 30 minutes.
- Drain liquid from radish, gently pressing on radish or squeezing with hands. Discard salty liquid.
- Add garlic, green onions, gochgaru, and vinegar to the radishes. Mix the seasonings with the radish until everything is evenly distributed.
- If you are eating Spicy Korean Radish Salad immediatemyl, transfer to a serving bowl, garnish with toasted sesame seeds.
- If you are going to store the Spicy Korean Radish Salad to eat within the next couple of days, transfer seasoned radishes to a large glass container with a tight-fitting lid like a glass jar. Garnich with toasted sesame seeds just before serving.
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Notes
1 serving is ½ cup of finished Spicy Korean Radish Salad
Nutrition
Serving: 1serving | Calories: 39kcal | Protein: 2.3g | Fat: 0.75g | Fiber: 4g