← Nouns Cooking · Korean

Ingredients

• 450 g Korean radish (mu) or daikon, cut into thin matchsticks
• 1 tsp Salt
• 1 tsp Sugar
• 1½ tbsp Gochugaru (Korean chilli flakes)
• 2 cloves Garlic, minced
• ½ tsp Ginger, grated
• 1 tbsp Fish sauce
• 2 Spring onion, finely chopped
• 1 tsp Rice vinegar (optional)
• 1 tsp Sesame seeds

Method

1. Toss the radish with the gochugaru first, so it takes on a deep red colour.
2. Add the salt and sugar, mix and leave for 10 min, until the radish softens slightly and releases some juice. Pour off most of the liquid.
3. Add the garlic, ginger, fish sauce, spring onions and vinegar and mix well with your hands (gloves help).
4. Taste for salt, sprinkle with sesame and serve. It is best within a couple of days; it gets wetter and more sour as it sits.

Tips

• For a vegetarian salad, swap the fish sauce for 1 tbsp soy sauce and a pinch of salt.
• Musaengchae is great stuffed into bossam wraps or mixed into bibimbap.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Seonkyoung Longest