Yoon Yi-ryeon's Musaengchae
A foolproof musaengchae made by julienning autumn radish very finely and tossing it with salt, vinegar, and raw sugar for a refreshing, sweet-and-sour flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- If you toss the radish too vigorously, it will wilt and release too much liquid, so handle it as gently as you would a baby.
- Adding too much gochugaru will make the dish taste muddy, so adjust it lightly until you achieve a clear, bright pink hue.
- The thinner the radish strips, the faster and more evenly they absorb the seasoning without it sitting on the surface.
Recommended for
- Those who want to make a refreshing side dish with freshly harvested radish from their garden.
- Those who want to quickly prepare crisp musaengchae without a salting step.
- Those who want to stimulate their appetite with a sweet-and-sour flavor.
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