Ttukdak Hyung's Musaengchae
A sweet and tangy musaengchae that stays crunchy and chewy for a long time by drawing out moisture with oligosaccharide syrup and seasoned salt.
Ingredients needed 4 servings
Recipe
Cooking tips
- Thoroughly salt the radish for 1 hour and drain the liquid completely to prevent water from seeping out later and to keep it crunchy for a long time.
- If you prefer less sweet and tangy flavor, adjust the amounts of vinegar and maesil syrup to your taste.
- Crush or grind the sesame seeds by hand before adding them to deepen the nutty aroma.
Recommended for
- Those who want to make musaengchae that stays crunchy and chewy over time without wilting.
- Those looking for a sweet, tangy, and refreshing side dish to stimulate the appetite.
- Those who want a clean topping for bibimbap or one-bowl meals.
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