Baek Jong-won's Radish Salad (Musaengchae)

Cooking tips 💡

• When using a mandoline to slice radish, it's easy to injure your hands. It's recommended to wear a work glove for safety.
• If you season based on the taste immediately after mixing, it will become bland once the radish releases water. It's crucial to wait at least 10 minutes for the radish juice to come out before finalizing the seasoning to avoid failure.
• If you have minced ginger at home, adding a tiny amount, about half the size of a pinky fingernail, can replicate the deep flavor of professional restaurants.
• When storing the finished Musaengchae, press it down firmly like kimchi to remove air. This allows the seasoning to penetrate evenly, resulting in better flavor as it matures.

Recommended for 🙋

• ⭐Those who need a quick side dish without marinating or cooking when kimchi runs out.
• ⭐Those who want to create their own perfect Musaengchae by comparing the appeal of salt-based and fish sauce-based seasonings.
• ⭐Those who want to enjoy a hearty one-bowl meal by topping spicy and sour Musaengchae with sesame oil and a fried egg for bibimbap.