1/2 Photos of Musangchae, Daikon (White Radish) Salad, Like Korean Radish Kimc
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.
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- 1Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
- 2Place the radish in a medium bowl and mix with the red pepper powder.
- 3Add the sugar, salt, green onion and garlic, stir to combine.
- 4Sprinkle the radish mixture with the vinegar and mix well.
- 5Let 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.
- 6Refrigerate until ready to serve.
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Nutritional Facts for Musangchae, Daikon (White Radish) Salad, Like Korean Radish Kimc
Serving Size: 1 (89 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 40.5
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 607.1 mg
- Total Carbohydrate 9.2 g
- Dietary Fiber 2.2 g
- Sugars 6.2 g
- Protein 0.9 g