Korean spicy radish salad (musaengchae)
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
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- 400g daikonjulienned
- 1 tbsp gochugaru
- 1 tbsp golden granulated sugar
- ½ tsp sea salt flakes
- 2 tsp fish sauce
- 3 garlic clovesminced
- 1 spring onionminced
- 1 tsp toasted sesame oil
- 1 tsp toasted white sesame seeds
- 1 tbsp cider vinegar(optional)
Nutrition: per serving
- kcal61
- fat1.4g
- saturates0.2g
- carbs10.3g
- sugars8.5g
- fibre0.4g
- protein1.5g
- salt1.5g
Method
step 1
Wear some protective gloves when you do this so you can distribute the vibrant red colour of the gochugaru through the white radishes without your hands ending up the same colour. Put the radishes, gochugaru and sugar into a large mixing bowl, and gently massage.
step 2
Add the sea salt flakes, fish sauce, garlic and spring onion. Use your hands to bring everything together. Check the seasoning and add a pinch more salt, if necessary. Toss in the sesame oil and seeds. Add the vinegar, if using. The dish will keep well for five days in the fridge in an airtight container – you may notice more moisture as the radishes release water.
