Want something quick, healthy, and delicious to go with dinner? Musaengchae is your answer. This Korean radish dish is typically served as part of a banchan spread, but it goes just as well with rice and soup as part of a full meal, particularly in the winter. Crunchy, garlicy, and vinegary, it’s one of my favorite banchans. Best of all, you can make this well ahead of serving time. Don’t be put off by the amount of red pepper — it’s only mildly spicy.
1 pound Korean radish (or daikon)
1 tablespoon kosher salt
1 1/2 tablespoons white vinegar
2 tablespoons gochugaru (Korean hot pepper flakes)
1 1/2 teaspoons sugar
1 clove garlic, minced
1 green onion, thinly sliced
1 teaspoon sesame seeds
1. Peel the radish and cut it into thin matchsticks. You should have about 3 cups of radish. Place radish matchsticks into a large bowl, add salt and mix by hand. Set aside for 5 minutes.
2. Squeeze out excess water from the radish and drain. Add garlic, green onion, vinegar, gochugaru, and sugar and mix by hand. Add sesame seeds and mix once more.
3. Let rest for at least half an hour and up to 5 hours. Transfer to a serving plate and serve room temperature or cold.