Musaengchae Spicy Korean Radish Salad

Drescription

While hearty, rich dishes are increasingly common as the weather turns brisk, my family’s table always had a spicy banchan (side dish) to complement the meal. Kimchi was a mainstay but, when I was lucky, my grandma would whip up musaengchae, a spicy, sweet, and savory radish strip salad. Whenever the bright red, marinated vegetable dish emerged from the kitchen, I knew the meal—whether we were having frozen pizza or soondubu jjigae (spicy soft tofu stew)—was going to receive an instant upgrade.

Ingredients

• 25 to 30 ounces korean radish (mu), peeled (about 1/2 large radish)
• 1/4 cup gochugaru (korean red chile pepper flakes)
• 1/4 cup green onion, finely diced
• 3 tablespoons plus 2 teaspoons granulated sugar
• 3 tablespoons roasted sesame seeds
• 5 teaspoons rice vinegar
• 5 teaspoons mirin
• 3 1/2 teaspoons gochujang (korean red chile paste)
• 2 teaspoons minced garlic
• 1 1/2 teaspoons fish sauce
• 1/2 teaspoon kosher salt

Directions

1. Using a mandolin or sharp knife, julienne the radish into thin strips (2 1/2 to 3 inches in length). You should end up with roughly 3 cups of radish strips.
2. Place the radish strips in a large mixing bowl and toss with the gochugaru using gloved hands.
3. Add the rest of the ingredients and mix together thoroughly. The radish strips will soften and become more pliable as you toss the ingredients together.
4. Taste and adjust the proportions as desired: If you find it too spicy, add a bit more sugar and mirin. Prefer more spice? Add a smidge more gochujang and a sprinkle of gochugaru.
5. Store the musaengchae in an airtight container and serve chilled. It will keep in the fridge for about 1 week.