Musaengchae (spicy korean radish salad)
Explore the zesty flavors of Musaengchae, a traditional Korean radish salad bursting with a harmonious blend of spicy and refreshing tastes. Perfect for a light and flavorful side dish.
Ingredients:
- 25 to 850g 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:
- Cut the radish into thin strips measuring 2 1/2 to 3 inches using a mandolin or sharp knife. Aim for around 3 cups of radish strips.
- Place the radish strips in a large mixing bowl and use gloved hands to mix them with the gochugaru.
- Combine the remaining ingredients with the radish strips and mix thoroughly. The radish strips will soften and become more flexible as you incorporate all the ingredients.
- Taste the mixture and adjust the seasonings to your preference: If it's too spicy, add more sugar and mirin. If you prefer more heat, add a little extra gochujang and a sprinkle of gochugaru.
- Transfer the musaengchae to an airtight container and refrigerate before serving. It can be stored in the fridge for up to 1 week.
Summary:
- Calories: 444 kcal
- Fat: 15 g
- Protein: 9 g
- Carbs: 66 g
- Potassium: 427 mg
- Magnesium: 137 mg