White radish salad ('Musangchae')

Korean White Radish Salad Recipe ('Musangchae')

Region / culture: Korea | Preparation time: 15 minutes | Servings: 4

Introduction

White radish salad, also known as 'Musangchae' in Korean cuisine, is a refreshing and crunchy side dish that is perfect for any meal. This simple yet flavorful salad is made with thinly sliced Korean radish, red pepper powder, sugar, salt, green onion, garlic, and vinegar. It is a popular dish in Korea and is often served as a side dish with rice and other Korean dishes.

History

White radish salad has been a staple in Korean cuisine for centuries. The dish is believed to have originated in Korea and has been enjoyed by Koreans for generations. The combination of crunchy radish, spicy red pepper powder, and tangy vinegar creates a unique and delicious flavor that is loved by many.

Ingredients

0.5 lb whole korean radish
0.5 tsp red pepper powder
1 tsp salt
1 tsp sugar
1 green onion
1 clove garlic
vinegar
lettuce

How to prepare

Peel the radish and cut it into thin strips. Mix the radish strips with the red pepper powder.
Add the sugar, salt, red pepper threads, green onion, and garlic to the mixture.
Sprinkle the mixture with vinegar and mix well. Hint: When sprinkling salt, it is better to squeeze out the water.

Variations

Add shredded carrots or cucumber for extra crunch and color.
Mix in some sesame seeds or sesame oil for a nutty flavor.
Garnish with chopped peanuts or cilantro for added texture and freshness.

Cooking Tips & Tricks

Make sure to peel the radish before cutting it into thin strips to remove any tough outer skin.

- Squeezing out excess water from the radish strips before adding the salt will help prevent the salad from becoming too watery.

- Adjust the amount of red pepper powder and vinegar to suit your taste preferences.

- For a milder flavor, you can reduce the amount of red pepper powder or omit it altogether.

Serving Suggestions

White radish salad can be served as a side dish with rice, grilled meats, or other Korean dishes. It can also be enjoyed on its own as a light and refreshing snack.

Cooking Techniques

Use a mandoline slicer to thinly slice the radish for a uniform and professional-looking salad.

- Marinate the radish mixture in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Ingredient Substitutions

If Korean radish is not available, you can use daikon radish as a substitute.

- Substitute rice vinegar for white vinegar if desired.

Make Ahead Tips

White radish salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to mix well before serving.

Presentation Ideas

Serve the white radish salad in a small bowl or on a plate garnished with a sprig of fresh parsley or cilantro. - Arrange the salad on a bed of lettuce leaves for a beautiful and appetizing presentation.

Pairing Recommendations

Pair white radish salad with grilled bulgogi, kimchi, and steamed rice for a traditional Korean meal.

- Serve alongside spicy tofu soup or bibimbap for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover white radish salad in an airtight container in the refrigerator for up to 2 days.

- To reheat, simply let the salad come to room temperature or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Carbohydrates

- Total Carbohydrates: 6g

- Dietary Fiber: 1g

- Sugars: 3g

Fats

- Total Fat: 0g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Total Protein: 1g

Vitamins and minerals

Vitamin C: 15% DV

- Vitamin K: 5% DV

- Folate: 3% DV

Alergens

This recipe is gluten-free and vegan-friendly.

Summary

White radish salad is a low-calorie, low-fat, and low-carb dish that is rich in vitamin C and other essential nutrients. It is a healthy and delicious side dish that can be enjoyed as part of a balanced diet.

Summary

White radish salad is a simple and delicious Korean side dish that is easy to make and full of flavor. With its crunchy texture and tangy taste, this salad is sure to become a favorite at your dinner table. Enjoy it as a refreshing accompaniment to any meal or as a healthy snack on its own.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for white radish salad, or 'Musangchae,' as it is traditionally known in Korean cuisine. It was many years ago, when I was just a young girl, that I had the opportunity to learn how to make this delicious dish.

I had always been fascinated by cooking, and I was fortunate enough to have a grandmother who was an excellent cook. She had a vast collection of recipes that she had acquired from various places and people over the years, and she was always willing to share her knowledge with me.

One day, as I was helping my grandmother in the kitchen, she handed me a small piece of paper with a handwritten recipe on it. It was for Musangchae, a simple yet flavorful salad made with white radish, carrots, and green onions. I had never tried it before, but as soon as I read the ingredients and instructions, I knew I had to give it a try.

My grandmother explained to me that Musangchae was a traditional Korean side dish that was often served with rice and other main dishes. She told me that it was not only delicious, but also very healthy, as it was made with fresh vegetables and a light vinegar dressing.

I eagerly set to work, peeling and shredding the white radish and carrots, and finely chopping the green onions. I mixed them all together in a large bowl, and then poured over the dressing, made with rice vinegar, sugar, salt, and a touch of sesame oil. I tossed everything together until the vegetables were well coated, and then let it sit in the refrigerator to marinate for a few hours.

When it was time to serve the Musangchae, I couldn't wait to try it. The flavors were bright and refreshing, with a perfect balance of sweet, sour, and salty. The crisp texture of the radish and carrots was complemented by the earthy aroma of the sesame oil, creating a dish that was both simple and complex at the same time.

I proudly presented the Musangchae to my family, and they were all impressed by how delicious it was. My grandmother beamed with pride as she watched me enjoy the dish that she had taught me to make. From that day on, Musangchae became a staple in our household, and I made it often for family gatherings and special occasions.

As the years passed, I continued to experiment with the recipe, adding my own twist with different ingredients and seasonings. I shared it with friends and neighbors, who all raved about how tasty it was. I even entered it into a cooking competition once, and won first place for best side dish!

Now, as I look back on that day when I first learned to make Musangchae, I am grateful to my grandmother for passing down her knowledge and love of cooking to me. She taught me not only how to follow a recipe, but also how to be creative and adventurous in the kitchen. And every time I make Musangchae, I am reminded of her and the joy that food can bring to those we love.