Best 3 Musangchae Daikon White Radish Salad Like Korean Radish Kimc Recipes

Musangchae daikon white radish salad, also known as Korean radish kimchi, is a popular and refreshing side dish that is often served alongside Korean meals. Made with daikon radish, gochugaru (Korean chili powder), salt, and other seasonings, musangchae offers a delightful balance of sweet, spicy, and tangy flavors. This crunchy and colorful salad is not only delicious but also packed with nutrients, making it a healthy addition to any meal.

Let's cook with our recipes!

MUSAENGCHAE (KOREAN SPICY RADISH SALAD)

Musaengchae (Korean Spicy Radish Salad) image

Korean Spicy radish side dish (banchan) - great in bibimbap and as a kimchi substitute!

Provided by Hyosun

Categories Salad

Time 20m

Number Of Ingredients 9

Ingredients

1 pound mu (Korean radish)
1 teaspoon salt
1 or 2 scallions (finely chopped)
2 tablespoons gochugaru (Korean red chili pepper flakes) (adjust to taste)
2 teaspoons minced garlic
1/2 teaspoon grated ginger
1 tablespoon fish sauce (myulchi aekjeot) or saeujeot (salted shrimp)
1 teaspoon sugar (adjust to taste - see note)
1 teaspoon sesame seeds (optional)

Steps:

Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into matchsticks (about ⅛ to 1/4-inch thick).
Sprinkle the salt over the radish and toss well to coat evenly. Let sit for about 20 minutes until the radish has softened and released some liquid. Drain excess liquid. Do not rinse.
Add all the remaining ingredients, except the scallion and sesame seeds. Mix well by hand. Taste and add more salt or fish sauce, if necessary.
Throw in the scallion and sesame seeds and toss everything well.

MUSANGCHAE, DAIKON (WHITE RADISH) SALAD, LIKE KOREAN RADISH KIMC

Musangchae, Daikon (White Radish) Salad, Like Korean Radish Kimc image

This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still calls it radish kimchi, as the flavors are similar and it reminds him of the radish kimchi's he had in Korea. We often serve this as a side dish to Galbi (Korean short ribs). Please note that the ingredient amounts are estimates, please adjust as your tastes see fit. I always 'taste as I go' and adjust as needed, especially the red pepper powder. I use the same red pepper powder used to make kimchi, it can be found at most oriental stores, however, in a pinch, I have used regular red pepper.

Provided by TheShields

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb daikon radish (white korean radish)
1/2 tablespoon red pepper powder
1 tablespoon sugar
1 teaspoon salt
2 garlic cloves (finely chopped)
2 green onions (finely chopped)
1 1/2 tablespoons white vinegar

Steps:

Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
Place the radish in a medium bowl and mix with the red pepper powder.
Add the sugar, salt, green onion and garlic, stir to combine.
Sprinkle the radish mixture with the vinegar and mix well.
Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
Refrigerate until ready to serve.

DAIKON RADISH WITH CHICKEN-KOREAN STYLE

Daikon Radish With Chicken-Korean Style image

Had a lot of daikon in the fridge and I wanted to try something different. Came across this recipe some time ago and loved it.

Provided by zoukncook

Categories Chicken Breast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium daikon radish
2 boneless chicken legs with thigh (may substitute with chicken breast but taste might be less rich)
1/2 teaspoon chili flakes
1 tablespoon vegetable oil
1 crushed garlic clove
1 teaspoon sesame oil
2 cups chicken stock
3 tablespoons soy sauce
2 tablespoons sake
1 tablespoon sugar
1/4 teaspoon mirin
pepper

Steps:

Peel daikon and cut into 1/2 inch half moons.
Cut chicken into 1/2- 1 inch pieces.
Heat oil. Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper.
Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming.
When the sauce has nearly evaporated, sprinkle sesame oil.
Remove from heat and serve. Great with rice.
Even better the day after!

Nutrition Facts : Calories 573.6, Fat 32.5, SaturatedFat 7.7, Cholesterol 145.8, Sodium 2034.3, Carbohydrate 24.8, Fiber 3.2, Sugar 14.8, Protein 40.5

Tips:

Choose fresh radish: Use a plump, crisp radish with smooth, unblemished skin for the best results.
Cut the radish thinly and evenly: This will help it absorb the marinade evenly and cook more consistently.
Use a sharp knife: A dull knife will crush the radish instead of cutting it cleanly, resulting in a less flavorful salad.
Add a variety of seasonings: Musangchae is a versatile dish that can be customized to your taste. Experiment with different seasonings, such as garlic, ginger, sesame seeds, or gochugaru (Korean chili powder).
Let the salad marinate: The longer the salad marinates, the more flavorful it will be. Aim for at least 30 minutes, but you can marinate the salad for up to overnight.
Serve chilled: Musangchae is best served chilled, making it a refreshing side dish for any meal.

Conclusion:

Musangchae is a delicious and healthy Korean radish salad. This easy-to-make dish is packed with flavor and can be customized to your taste. Whether you are looking for a side dish, appetizer, or light meal, musangchae is a great option. So next time you have a radish on hand, give this recipe a try!