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Seasoned Radish, Musengchae
무생채

Your rating: None Average: 4.7 (3 votes)
Spicyness: 
2.01
Average: 2 (1 vote)
quick n easy
healthy
salad
nut free
vegetarian
vegan
prep time: 
15 min
inactive time: 
0 min
cooking time: 
5 min
total time: 
20 min

Sweet, sour and spicy, the perfect combination! This is a refreshing side dish for your lunch or dinner table. Radishes are low in calories and contain lots of fiber.

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7 ozKorean Radish 무
1 tspSalt 소금
1 tspGochugaru, Korean Hot Pepper Flakes 고추가루
1 tspSugar 설탕
2 tspVinegar 식초
1 tspGarlic (minced) 다진 마늘
1 tspChopped Green Onion 다진파
2 tspSesame Seeds 깨 (optional)
tips: 

You can add more or less gochugaru (red chili flakes) depending on your preference.

instructions
photos
summary
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.

1. Prepare Radish

Peel, wash and cut 200g (about ⅕ of average size) of Korean radish into fine julienne.

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1

Peel

Wash

Julienne

  • 200g Korean radish

2. Seasoning

In a large bowl, mix 2 teaspoons of chopped green onion, 1 teaspoon of minced garlic, 2 teaspoons of vinegar, 1 teaspoon of salt, 1 teaspoon of sesame seeds, 1 teaspoon of sugar and 1 teaspoon of gochugaru (red chili flakes). Then add the shredded radish to the seasoning. Mix gently.

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2

Mix

  • 2 tsp chopped green onion
  • 1 tsp minced garlic
  • 2 tsp vinegar
  • 1 tsp salt
  • 1 tsp sesame seeds
  • 1 tsp sugar
  • 1 tsp gochugaru (red chili flakes)

Gently mix with radish

3. Serve

Serve on a side dish plate. Enjoy!

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3

Enjoy!