Musaengchae (Spicy Radish Salad)
A vibrant Korean banchan of julienned daikon radish tossed with gochugaru, garlic, and rice vinegar. Crunchy, tangy, and mildly spicy — ready in minutes.
Ingredients
- 1 lb daikon radish, julienned
- 1 tsp kosher salt
- 2 tsp gochugaru (Korean red pepper flakes)
- 2 cloves garlic, minced
- 2 tsp rice vinegar
- 1 tsp granulated sugar
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced
- 1 tsp sesame seeds, toasted
Instructions
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1
Place 1 lb julienned daikon radish in a large bowl. Sprinkle with 1 tsp kosher salt, toss, and let stand for 5 minutes to soften slightly. Gently squeeze out excess liquid.
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2
Add 2 tsp gochugaru (Korean red pepper flakes), 2 cloves minced garlic, 2 tsp rice vinegar, 1 tsp granulated sugar, and 1 tsp toasted sesame oil to the daikon. Toss well until evenly coated.
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3
Add 2 thinly sliced scallions and toss to combine. Taste and adjust seasoning as needed.
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4
Transfer to a serving dish and garnish with 1 tsp toasted sesame seeds. Serve immediately.