Seasoned Radish, Musengchae
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 oz||Korean Radish 무|
|1 tsp||Salt 소금|
|1 tsp||Gochugaru, Korean Hot Pepper Flakes 고추가루|
|1 tsp||Sugar 설탕|
|2 tsp||Vinegar 식초|
|1 tsp||Garlic (minced) 다진 마늘|
|1 tsp||Chopped Green Onion 다진파|
|2 tsp||Sesame Seeds 깨 (optional)|
You can add more or less gochugaru (red chili flakes) depending on your preference.
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.
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.
Gently mix with radish
Serve on a side dish plate. Enjoy!