Photograph of the finished Musaengchae

Korea · Nộm củ cải sợi cay

Musaengchae

20 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White radish White radish 1.1 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 0.8 oz
  • Photograph of Rice vinegar Rice vinegar 2 ⅛ tbsp
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Garlic Garlic 0.4 oz
  • Photograph of Spring onion Spring onion 0.7 oz
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.3 oz

Method

  1. 1 Peel the radish and slice it into thin, even strips using a knife or grater.
  2. 2 Toss the radishes with salt and sugar, let them sit for 10 minutes to soften, then squeeze out the excess water.
  3. 3 Sprinkle Korean chili powder over the radish strips beforehand to give them a reddish-orange color.
  4. 4 Add rice vinegar, minced garlic, and chopped scallions, and mix gently until well combined.
  5. 5 Sprinkle with roasted sesame seeds and eat immediately, or refrigerate for 30 minutes for a crispy and refreshing texture.
Start cooking