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Modu Recipe

Kim Jin-soon's Musaengchae

A legendary musaengchae that maximizes umami and crunch by salting with fermented sand lance sauce and starch syrup for 10 minutes instead of salt.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Instead of salting with salt, salting with fermented sand lance sauce and starch syrup allows the sweetness and seasoning to penetrate deep within a short time and prevents the radish from becoming mushy easily.
  • For winter-stored radish, use the sweet green part and julienne it with the skin on to maximize the crunchy texture.
  • If you squeeze out the salted moisture too hard, the delicious radish juice will be lost, so naturally drain only the water to keep the musaengchae moist and refreshing.

Recommended for

  • Those who want to make crunchy banchan shop-style musaengchae in 10 minutes without salt pickling.
  • Those looking for the best quick-pickled side dish to heap on cheonggukjang or barley rice and mix in.

Shop ingredients on Coupang(Ad)

RadishLarge green onionGochugaruFermented sand lance sauceMinced garlicMinced gingerStarch syrupMiwonToasted sesame seeds

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