Best Daikon Salad Mu Saingchai Recipes

Musaengchae (Korean Spicy Radish Salad) image

Provided by Hyosun

Categories Salad

Time 20m

Number Of Ingredients 9

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.

Daikon Salad - Mu Saingchai image

Provided by Coasty

Categories Pears

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

1 daikon radish
1 nashi or 1 granny smith apple
3 spring onions
1 lemon, juiced
3 tablespoons soy sauce
1 tablespoon oil
2 teaspoons sesame oil
3 tablespoons rice vinegar
3 teaspoons sugar
1 teaspoon salt
1 tablespoon sesame seeds, toasted
1 chili, finely chopped

Steps:

Peel the radish and either cut into julienne strips or use a vegetable mandolin. Peel the nashi and do the same. Soak the nashi in cold water with the lemon juice (this stops the pear browning).
Slice all parts of the spring onions finely.
After toasting the sesame seeds cool slightly and then crush in a mortar and pestle. It doesn't have to be mashed to a paste. Mix this with all the other dressing ingredients. The chili is optional.
Drain the nashi and mix with the radish and spring onion and pour over the dressing. Let sit for 2 hours before serving to let the flavours develop.

Nutrition Facts : Calories 71.6, Fat 4.7, SaturatedFat 0.6, Sodium 904.1, Carbohydrate 7.7, Fiber 2.2, Sugar 3.8, Protein 1.9

Musaengchae image

Provided by Food Network Kitchen

Categories side-dish

Time 9h10m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound Korean radish (see Cook's Note), peeled and cut into 1/8-inch-thick julienne strips (3 to 4 cups)
Kosher salt
3 tablespoons finely ground gochugaru (Korean chile flakes)
2 tablespoons fish sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar
4 cloves garlic, minced
1 pound Korean radish, peeled and cut into 1/8-inch-thick julienne strips (3 to 4 cups)
1 medium carrot, cut into 1/8-inch-thick julienne strips (about 1 cup)
Kosher salt
1/4 cup rice vinegar
3 tablespoons sugar
4 cloves garlic, minced
1/8-inch piece ginger, minced or grated (about 1/2 teaspoon)

Steps:

For the spicy radish salad: Combine the radishes with 1 teaspoon salt in a large mixing bowl and let sit at room temperature until the radishes bend without snapping and lose about a quarter of their volume, about 20 minutes. (The radishes will release liquid; do not drain.)
Add the gochugaru, fish sauce, rice vinegar, sugar and garlic and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days.
For the sweet pickled radish salad: Combine the radishes, carrots and 1 tablespoon salt in a large mixing bowl and let sit at room temperature, tossing once halfway through, until the radishes and carrots are flexible and bend without snapping, about 20 minutes. (The vegetables will release liquid; do not drain.)
Add the rice vinegar, sugar, garlic and ginger and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days.