Musenchhe
Votes: 2
Time: 9 hours 10 minutes
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Nutritional value per serving:
Serving size: 1 of 6
Calories 73, total fat 1 G., saturated fats 0 G., proteins 2 G., carbohydrates 16 G., fiber 4 G., cholesterol 0 mg, sodium 539 mg, sugar 10 G.
Serving size: 1 of 6
Calories 73, total fat 1 G., saturated fats 0 G., proteins 2 G., carbohydrates 16 G., fiber 4 G., cholesterol 0 mg, sodium 539 mg, sugar 10 G.
"In our Korean family, radish panchan salad was served at every table," recalls recipe author Jackie Ji-yoon Park. "Small bowls of this crunchy, salty, and sometimes spicy vegetable appetizer remain my favorite side dish to this day. I usually serve both spicy musenchae with gochukaru pepper and sweet and sour. Both of these options require no cooking: just thinly slice the radish, pickle it, and let it sit."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Spicy Korean radish salad
- 450 g Korean radish (see note), peeled and cut into 0.3 cm thick strips (3-4 cups)
- 3 tbsp. coarsely or finely ground gochukaru (Korean chili pepper)
- 2 tablespoons fish sauce
- 1 tbsp. l. rice vinegar
- 0.5 tsp sugar
- 4 cloves garlic, crushed
Sweet pickled radish salad
- 450 g Korean radish (see note), peeled and cut into 0.3 cm thick strips (3-4 cups)
- 1 medium carrot, cut into 0.3cm thick strips (about 1 cup)
- 1/4 tbsp. rice vinegar
- 3 tablespoons of sugar
- 4 cloves garlic, crushed
- 0.5 tsp grated ginger root
We recommend
Recipes with similar ingredients: daikon radish, chili pepper, fish sauce, rice vinegar, sugar, garlic, carrot, ginger root
Cooking the dish according to the recipe:
Spicy radish salad:
Combine the radishes in a large bowl with 1 teaspoon of salt and let sit at room temperature until softened and reduced in volume by about a quarter, about 20 minutes. Don't drain any excess liquid.- Add the gochukara, fish sauce, rice vinegar, sugar, and garlic and mix well with your hands. Let stand at room temperature for 30 minutes, then cover and refrigerate for at least 8 hours before serving. The salad can be refrigerated in a tightly sealed container for up to 7 days.
Sweet pickled radish salad:
Combine the radish, carrot, and 1 tablespoon of salt in a large bowl and let sit at room temperature, stirring once, until the radish and carrot are pliable and not brittle when bent, about 20 minutes. Don't drain any liquid.- Add rice vinegar, sugar, garlic, and ginger and mix well with your hands. Let stand at room temperature for 30 minutes, then cover and refrigerate for at least 8 hours before serving. The salad can be refrigerated in a tightly sealed container for up to 7 days.
Note
Korean radish is shorter, has denser flesh, and is less bitter than its relative, daikon (Japanese radish). It can be recognized by its characteristic green color at the top. Look for it at Korean markets or large supermarkets. Daikon can be substituted.
Author of the recipe - Jackie Ji Yoon Park is a food stylist and recipe developer at Food Network.
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