Musangchae Daikon White Radish Salad Like Korean Radish Kimc Food

MUSAENGCHAE (KOREAN SPICY RADISH SALAD)

Musaengchae (Korean Spicy Radish Salad) image

Korean Spicy radish side dish (banchan) - great in bibimbap and as a kimchi substitute!

Provided by Hyosun

Categories Salad

Time 20m

Number Of Ingredients 9

Ingredients

1 pound mu (Korean radish)
1 teaspoon salt
1 or 2 scallions (finely chopped)
2 tablespoons gochugaru (Korean red chili pepper flakes) (adjust to taste)
2 teaspoons minced garlic
1/2 teaspoon grated ginger
1 tablespoon fish sauce (myulchi aekjeot) or saeujeot (salted shrimp)
1 teaspoon sugar (adjust to taste - see note)
1 teaspoon sesame seeds (optional)

Steps:

Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into matchsticks (about ⅛ to 1/4-inch thick).
Sprinkle the salt over the radish and toss well to coat evenly. Let sit for about 20 minutes until the radish has softened and released some liquid. Drain excess liquid. Do not rinse.
Add all the remaining ingredients, except the scallion and sesame seeds. Mix well by hand. Taste and add more salt or fish sauce, if necessary.
Throw in the scallion and sesame seeds and toss everything well.

MUSANGCHAE, DAIKON (WHITE RADISH) SALAD, LIKE KOREAN RADISH KIMC

Musangchae, Daikon (White Radish) Salad, Like Korean Radish Kimc image

This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still calls it radish kimchi, as the flavors are similar and it reminds him of the radish kimchi's he had in Korea. We often serve this as a side dish to Galbi (Korean short ribs). Please note that the ingredient amounts are estimates, please adjust as your tastes see fit. I always 'taste as I go' and adjust as needed, especially the red pepper powder. I use the same red pepper powder used to make kimchi, it can be found at most oriental stores, however, in a pinch, I have used regular red pepper.

Provided by TheShields

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb daikon radish (white korean radish)
1/2 tablespoon red pepper powder
1 tablespoon sugar
1 teaspoon salt
2 garlic cloves (finely chopped)
2 green onions (finely chopped)
1 1/2 tablespoons white vinegar

Steps:

Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
Place the radish in a medium bowl and mix with the red pepper powder.
Add the sugar, salt, green onion and garlic, stir to combine.
Sprinkle the radish mixture with the vinegar and mix well.
Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
Refrigerate until ready to serve.

DAIKON SALAD - MU SAINGCHAI

Daikon Salad - Mu Saingchai image

This is a very light salad from Korea and something similar to one served at a local Korean restaurant. You can julienne the vegetables if you have the patience but I use a Japanese mandolin, it has various attachments and makes the job so much easier. This would be served as part of a meal

Provided by Coasty

Categories Pears

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 daikon radish
1 nashi or 1 granny smith apple
3 spring onions
1 lemon, juiced
3 tablespoons soy sauce
1 tablespoon oil
2 teaspoons sesame oil
3 tablespoons rice vinegar
3 teaspoons sugar
1 teaspoon salt
1 tablespoon sesame seeds, toasted
1 chili, finely chopped

Steps:

Peel the radish and either cut into julienne strips or use a vegetable mandolin. Peel the nashi and do the same. Soak the nashi in cold water with the lemon juice (this stops the pear browning).
Slice all parts of the spring onions finely.
After toasting the sesame seeds cool slightly and then crush in a mortar and pestle. It doesn't have to be mashed to a paste. Mix this with all the other dressing ingredients. The chili is optional.
Drain the nashi and mix with the radish and spring onion and pour over the dressing. Let sit for 2 hours before serving to let the flavours develop.

Nutrition Facts : Calories 71.6, Fat 4.7, SaturatedFat 0.6, Sodium 904.1, Carbohydrate 7.7, Fiber 2.2, Sugar 3.8, Protein 1.9

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