Musaengchae Bibimbap - Korean Spicy Radish Salad
Today, we're going to make Musaengchae, a delicious and healthy side dish made with Asian radish, and use it to make Bibimbap. Unlike kimchi, Musaengchae doesn’t require long salting or fermentation.
Equipment
- 1 Cutting board & knife
- 1 Mixing bowl
- 1 Frying pan (for frying egg)
Ingredients
- 500 g radish (asian radish)
- 0.5 tsp salt
- 2 tbsp sugar
Seasoning
- 2.5 tbsp gochugaru (Korean chili powder)
- 2 tbsp vinegar
- 2 tbsp Korean fish sauce
- 1 tbsp plum syrup
- 1 tbsp minced garlic
- 0.5 stalk green onion
Bibimbap
- 1 bowl rice
- 1 fried egg
- 60 g spicy radish salad
- 1 tbsp sesame oil
- 1 pinch sesame seeds
Instructions
- Wash the radish thoroughly, then peel the skin using a potato peeler.
- Julienne the radish into thin strips.
- In a mixing bowl, add the radish with salt (0.5 tsp) and sugar (2 tbsp). Let it sit for 10 minutes to soften.
- Thinly slice 1/2 green onion.
- Do not discard the water released from the radish. Add gochugaru (2.5 tbsp), vinegar (2 tbsp), fish sauce (1.5 tbsp), plum syrup (1 tbsp), and minced garlic (1 tbsp) to the radish. Mix well.
- Add the sliced green onion and gently mix again.
- Musaengchae 무생채
Assembling the Bibimbap
- Fry an egg sunny-side up in a frying pan.
- Place cooked rice in a bowl. Top with 60g of mu saengchae and the fried egg.
- Drizzle with 1 tbsp sesame oil and sprinkle toasted sesame seeds on top.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.