Kimchi: Radish Salad 🌶 Musaengchae [무생채] + MuSaengChae Bibimbap [무생채 비빔밥] Banchan 무반찬
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If you love the taste of pickled radish, and Radish Kimchi (Kkakdugi 깍두기), but just don't have the time to make it, you came to the right place!
Today, I'm going to show you how to make this Spicy Korean Radish Salad, called Musaengchae 무생채 (phonetic pronunciation: "Mu-Sheng-Cheh"). Musaengchae is a classic side salad that is commonly enjoyed, especially as a quick and simple alternative to Radish Kimchi. AND, musaengchae is so famous for its Musaengchae Bibimbap. Like many Korean families, my grandmother and mother made Musaengchae specifically to make this simple and super delicious Bibimbap at home. So, having Musaengchae bibimbap is a MUST when you make Musaengchae at home, which I will also show you how to make😋
Today's Radish Salad (Musaengchae 무생채) recipe includes both the 🇰🇷traditional recipe as well as the 🌱vegan-friendly recipe. AND it is a small batch recipe so anyone can make it without feeling intimidated.
Video Recipe Time Codes/시간 코드
0:00 Intro 인삿말
1:38 Radish Cutting 무 썰어주기
5:01 Ingredients 부재료 준비
6:29 Brief Overview of Ingredients 재료 설명
9:02 Mixing Demo 양념하고 버무리기 9:51 Tasting 맛보고 맛조정 마무리
11:29 Storage & Fermentation 숙성 꿀팁 + 맛보기
13:14 Plating 예쁘게 접시에 담기
13:44 Musaengchae Bibimbap 무생채 비빔밥 만들기
15:43 Eating Show/Mukbang 먹방
*Ingredient substitutions are listed below for friends that do not have access to Korean grocery markets.
🌱Vegan Friends,🌱 Please see my Vegan Kimchi (ChaeShik Kimchi 채식/비건 김치 레시피) video which includes Vegan "Fish" sauce and fermented salt brined seaweed (to replace the fermented salt brined shrimp) recipes. Written Vegan Kimchi Recipe: https://www.modernpepper.com/post/vegankimchi
🥬Below You'll Find:
INGREDIENTS (*substitutions + 🌱Vegan-Friendly included)
🦐Homemade Salt Fermented Shrimp Recipe ("SaeWooJeot" 새우젓)
Storage & Fermentation Tips
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Thanks for watching!
1 teaspoon 작은 술 = 5 ml
1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc
1 lb = 450 grams
(This small-batch Radish Salad recipe is for a TOTAL WEIGHT of 1 lb of fresh Korean radish. Adjust the amount of the ingredients according to the TOTAL WEIGHT of the radishes you are using)
*Ingredient substitution options
Korean Radish (1 lb.)
*Japanese daikon or small round pink/red radishes (peel the skin off)
2 Tablespoon/큰술 Korean Red Pepper Flakes/GoChuGaRu 고춧가루: Coarse Grind Only
1 Tablespoon/큰술 Korean Plum Extract Syrup (MaesilChung 매실청)
*Honey or Brown Sugar
1/2 Tablespoon/큰술 Fish Sauce/멸치액젓/MeolChiYekJeot
*1/2 teaspoon coarse salt
🌱Vegan 'fish' sauce (recipe at Vegan Kimchi, click here to view)
1/2 Tablespoon/큰술 Korean Brown Rice or Apple Vinegar (any mild vinegar will suffice) 현미 식초
1/2 Tablespoon/큰술 Fresh Garlic (finely minced) 다진 마늘
1 Teaspoon Salt Brined Shrimp Juice-Only (Saeu-Jeot 새우젓 국물만)
*See below for 🦐Homemade Salt Fermented Shrimp Recipe recipe
🌱Salt-Fermented Seaweed Juice-Only (recipe at Vegan Kimchi, click here to view)
OR you can skip this, and season to taste with more salt when test-tasting, after the 15-minute resting period
1/4 Teaspoon Fresh Ginger (finely grated using a Microplane) 강판에 갈은 생강
1 Scallion (minced) 다진 파
🦐Homemade Salt Fermented Shrimp
Mix two parts raw shrimp (cut into chunks/no shell), and one part coarse salt. Add one whole raw shrimp with the head and shell, to the shrimp chunks/coarse salt mixture, and mix well. (For every 1 cup of shrimp chunks, add 1 raw shrimp with the head and shell on.) Store in a glass jar. Gently press down to pack it down and add a layer of plastic wrap on top. Leave the jar in the refrigerator for a week. Then, stir to mix and you should see some shrimp liquid. Pack it down again and add a layer of plastic wrap. Place it in the back part of the refrigerator and another week later, it should be ready for use. If you let it ferment for a month, it is better, but if in a rush, let it ferment for at least a week in the fridge. You can let this ferment for weeks in the fridge.
The following ingredients are NOT recommended as substitutions
The following substitutions will NOT work in place of Korean Red Pepper Flakes:
GoChuJang/고추장 (Korean red pepper paste)
Italian pepper flakes with seeds
Any non-Korean red pepper flakes
Finely ground Korean red pepper flakes
(These are affiliate links, which means, I get a small commission when you make a purchase using these links, AT NO EXTRA COST TO YOU. Thank you for your support!)
More Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store
Korean Red Pepper Flakes (GoChuGaRu 고춧가루)
100% Premium Korean Origin Red Pepper Powder Chili Flakes From Famous Award-Winning Region of Yeong Yang Korea
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100% Premium Korean Origin Dried Red Pepper Powder
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MORE Made In Korea Korean Red Pepper Flakes (국내산)
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Premium Korean Anchovy Fish Sauce
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Three Crabs Brand Fish Sauce
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Natural Premium Sea Salt for Kimchi Brining: the Jewel of Sinan Island by Chung-Jung-One
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Made In Korea Coarse Sea Salt
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Pacific Ocean Gourmet Sea Salt - 5 lbs. Bulk Medium Coarse Grain by San Francisco Salt Co.
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SaltWorks Pure Ocean Sea Salt, Extra Coarse Grain, 5 Pound
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Cheong Maesil Plum Extract - 420ml
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Korean Beksul All-Purpose Plum Extract Syrup 매실청
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Ha Bongg Jeong Maesil Plum Extract, 23.64 fl. oz.
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100% Pure Raw & Unfiltered Honey - Kosher Certified
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Musaengchae Bibimbap Ingredients:
Microwavable Cooked Korean Rice (If you are in a pinch, this pre-cooked microwavable rice is the way to go. YES, you must use Korean rice to make bibimbap.)
CJ Hetbahn Cooked White Rice, Gluten-Free, Vegan
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Korean White Rice Grains:
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5 lbs https://amzn.to/3yisHwP
USDA Organic Korean Brown Rice:
USDA Organic Korean Mixed Brown & Sweet Brown Rice:
Korean Red Pepper Paste/Gochujang/고추장
Sesame Oil https://amzn.to/3rvtXZO
Roasted Sesame Seeds (Crushed with salt)
STAR-TOP Handmade Jujube Tree Wooden Korean dinnerware combinations Utensil, Spoons and Chopsticks
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Wusthof Classic 8-Inch Chef's Knife
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Wüsthof Twelve Piece Block Set
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Wusthof Classic 7-piece Slim Knife Block Set
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John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches
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1. Radish Trimming:
Trim off both ends. Using the pointy part of the knife, carve out any dents, and brownish holes. If you can, try not to peel off the outer layer of the radish unless it is bruised. The outer layer has so much nutrition, just like the outer layer of carrots. Once you are done trimming, wash it under cold water.
Cut a sliver slice on the side of the radish. This will create a flat surface on the side of the radish, which will prevent it from wobbling when slicing. Slice the radish and cut it into sticks (two times thicker than a spaghetti pasta noodle, but not as wide as a linguini pasta noodle).
Watch 2:08 of Radish Salad Video for Radish Trimming & Cutting demonstration.
3. Add all the ingredients listed above and radish sticks into a large mixing bowl. Mix well and gently rub the ingredients with the radish sticks. Then let it rest on your kitchen counter for 15 minutes.
Watch 5:00 of Radish Salad Video Ingredients
Watch 6:29 of Radish Salad Video Brief Explanation of Ingredients
Watch 9:02 of Radish Salad Video Mixing Demonstration
4. After 15 minutes of resting period, you'll notice the radish liquid at the bottom of the mixing bowl. Mix it again well. Now you can taste test it and adjust the seasonings to your preference.
If you prefer a saltier taste, add just a tiny bit of fish sauce or coarse salt.
For a sweeter taste, add a tiny bit of MaesilChung/Plum Extract Syrup, honey or brown sugar.
For a tangier taste, add a tiny bit of vinegar.
Make sure to mix well again before taste testing.
Watch 9:51 of Radish Salad Video Taste Testing & Seasoning To Taste
5. Storage & Fermentation
You can enjoy this right away. Always drizzle a tiny bit of sesame oil and a light sprinkle of roasted sesame seeds on top before consuming.
Let it rest for a few/3 hours at room temperature before consuming
After letting it rest for a few hours at room temperature, store in the refrigerator for 24 hours, then consume. This is my preferred method.
Radish Salad is best enjoyed within the first week of making this.
Watch 11:29 of Radish Salad Video Storage & Fermentation
Watch 13:14 of Radish Salad Video How To Plate Your Radish Salad
How To Assemble Musaengchae Bibimbap 무생채 비빔밥 만들기
Must use Korean rice to make Bibimbap. (Not all Asian rice tastes the same. Japanese short-grain rice is very similar to Korean rice.)
In a large bowl, layer the bottom with Korean rice (about 2 cups). Then add the Musaengchae on the rice (about 1 cup) and a tablespoon or two of the Musaengchae juice. Add julienned lettuce, one egg fry and/or avocado cubes, crumbled roasted seaweed/Kim (about 1/3 cup), 1/2 tablespoon sesame oil, and a light sprinkle of roasted sesame seeds. Now, adding a small amount of GoChuJang will make this bibimbap uber-delicious. Adjust the GoChuJang amount according to your spicy preference.
Mix the ingredients using a spoon, but do not over mix either. You want to see clusters of egg and avocado.
Watch 13:44 of Radish Salad Video How To Make Musaengchae Bibimbap
Video Recipes mentioned in the Introduction:
JAPCHAE: EASY RECIPE (NEW) + Japchae Dumpling🥟(Korean Glass noodles w vegetables) 초간단 잡채+🥟잡채만두 チャプチェ
Korean Radish Kimchi: Kkakdugi (깍두기)🌱COMPLETE TUTORIAL - SMALL BATCH RECIPE + Kkukdugi Bibimbap
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