Yoribang
Side dishKoreanFree to use

Musaengchae

무생채

Shredded Korean radish in a light, spicy-sweet dressing. A fresh banchan that cuts through rich food.

Serves 6

Prep 15 min

Musaengchae
Photo: Guilhem Vellut from Paris, France, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 1 lb Korean radish, peeled and cut into thin matchsticks
  • 1 teaspoon salt
  • 2 tablespoons gochugaru
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon fish sauce
  • 2 cloves garlic, minced
  • 2 green onions, sliced
  • 1 teaspoon toasted sesame seeds

Steps

  1. Step 1. Toss the radish with the salt and let it sit for 10 minutes. Squeeze gently to remove the extra water.

  2. Step 2. Mix the radish with the gochugaru until it turns evenly red.

  3. Step 3. Add the sugar, vinegar, fish sauce, garlic, and green onions and toss well.

  4. Step 4. Sprinkle with sesame seeds. Serve fresh, or keep in the fridge for up to 3 days.

Where this recipe comes from

Yoribang Korean recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)

More Yoribang write-ups of Korean dishes. Gochujang and gochugaru (chili paste and flakes), doenjang, and Korean radish are sold at Asian grocery stores. Heat levels vary a lot between brands, so start with less and add more to taste.