Musaengchae

If love kimchi then there is no reason for you not to like this too. Musaengchae is a type of Korean banchan made with radish, gochugaru, garlic, ginger, fish sauce, sugar and sesame seeds. Like any Korean side dish, it goes perfect with any grilled meats.


If it comes to Korean food, people think there are not a lot of variety of dishes to choose from, even my ex-colleague who worked in Korea thinks this way. People who are not used to this cuisine may be limited only to the popular ones like Tteokbokki, Bulgogi, Korean Fried Chicken, Jjigae, Samgyupsal, Pajeon, Bibimbap and Japchae. Trust me there are more than that, in fact just their side dishes alone, there are countless varieties and the just known ones as listed by Taste Atlas, there were at least 43 variants, let alone the main dishes and snacks. We had posted several of these side dishes and today we are adding one to the list and its Musaengchae

This traditional side dish (banchan) from South Korea uses daikon radish as its key ingredient where it is peel and sliced into matchstick sized pieces, where it is seasoned with salt together with minced garlic, spring onions, vinegar, red pepper flakes (gochugaru), fish sauce and sugar. This banchan is good with any main dishes such as the Korean grilled meats but in Korea is served with bossam, a dish of boiled pork wrapped in napa cabbage. Flavours of this banchan can vary from sweet, mild and up to a spicy version. Although it almost looks similar to Kimchi this one has a fresher taste since it is not fermented, tastes almost similar to it will be a good substitute to Kimchi if you can’t find one.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Musaengchae

  • Author: Raymund
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 6 1x
  • Category: Side Dish
  • Cuisine: Korean

Description

Musaengchae is a type of Korean banchan made with radish, gochugaru, garlic, ginger, fish sauce, sugar and sesame seeds. Like any Korean side dish, it goes perfect with any grilled meats.


Ingredients

Units Scale
  • 400 g daikon radish, peeled and sliced into matchsticks
  • 2 stalks spring onions, chopped
  • 1 tsp salt
  • 2 tbsp gochugaru
  • 3 cloves garlic, minced
  • 1/2 teaspoon grated ginger
  • 1 tbsp fish sauce, adjust according to your taste
  • 1 tsp white vinegar
  • 1 tsp sugar
  • toasted sesame seeds, to garnish

Instructions

  1. In a bowl sprinkle salt all over sliced radish, mix well. Set aside for 15 minutes or until radish is soft and released its liquid. Drain liquid but do not rinse.
  2. Add the rest of the ingredients into the bowl apart from the sesame seeds, mix it well then season with more fish sauce if necessary.
  3. Place in serving platter, top with toasted sesame seeds then serve.

Recommended

5 Responses

  1. Looks really crunchy and appetizing!

  2. suituapui says:

    Not into kimchi but the ladies in the house would probably love this!

  3. So true, then I visited Korea a few years back, I was blown away by the sheer variety of the many vegetable side dishes I was served. Really tasty and beautiful to look at!

  4. I love Daikon radish, but I haven’t had it for years. Lovely marinade idea, and it looks great.

  5. Having grown up with a good friend who is Korean, I was privy to many different kinds of dishes in her house. So I never had this! (When I was young, I could eat garlic…) And I’d like to try this to accompany several recipes I make with gochujang.

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.