No-Cook Musaengchae
무생채·(moo-saeng-chae)
The Always-On Zojirushi: Weeknight Banchan & Bap
Ten minutes. That is the entire window between running a raw radish across a Benriner mandoline and packing the finished musaengchae into a glass tub; the secret lies in skipping the tedious pre-salting to keep the radish impossibly crisp, and instead massaging coarse gochugaru directly into the hand-cut matchsticks. You dye the flesh a brilliant red before the wet ingredients can wash the color away, building a cold, crunchy side dish that yields a tangy, chili-tinted radish water at the bottom of the bowl that practically demands a scoop of hot rice from the humming Zojirushi.
Before you start
Peel the radish and cut a thin slice off one side to create a stable base.
Slice the radish with the grain into 1/8-inch thick planks, then stack and slice lengthwise into thin matchsticks.
Slicing parallel to the vertical fibers ensures the julienned pieces remain robust and won't snap during the vigorous mixing process.
Ingredients
- Korean radish1 lb
- gochugaru2 tbsp
- granulated sugar1 tbsp
- fish sauce1 1/2 tbsp
- apple cider vinegar1 1/2 tbsp
- garlic1 tbsp
- scallions2 med
- fine sea salt1/2 tsp
- toasted sesame seeds1 tbsp
Method
- 01
Massage the gochugaru into the bare, dry radish matchsticks.
Use your hands to gently but firmly toss the chili flakes into the radish for about 30 to 60 seconds until the white flesh turns a uniform, brilliant reddish-orange.
- 02
Build the flavor base by adding the sugar, fish sauce, minced garlic, and salt.
Toss well with your hands to evenly distribute the seasonings, allowing the salt and sugar to immediately begin interacting with the radish to draw out a bit of its natural moisture.
- 03
Finish the dish by tossing in the vinegar and scallions.
Waiting to add the vinegar until the very end preserves the ultimate crunchiness of the radish.
- 04
Crush the sesame seeds between your fingers as you sprinkle them over the top.
This simple tactile step releases their essential oils and dramatically increases the aroma of the finished banchan.
Notes
Step away from the mandoline.
Hand-slicing the radish with the grain keeps the cell walls intact, ensuring a massive crunch that machines just ruin.
Do not pre-salt the radish.
Skipping the salt not only saves 30 minutes on a weeknight, but allows the radish to slowly release its natural sweet juices into the bowl for an incredible bibimbap base the next day.
Radish substitutions are fine, but adjust the sugar.
If you can only find Japanese daikon instead of the stouter, sweeter Korean mu, just add an extra pinch of sugar to compensate.
From Cook Korean in America.