Best 8 Musangchae Daikon White Radish Salad Like Korean Radish Kimc Recipes

MUSAENGCHAE (KOREAN SPICY RADISH SALAD)

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.

MUSANGCHAE, DAIKON (WHITE RADISH) SALAD, LIKE KOREAN RADISH KIMC

Steps:

• Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
• Place the radish in a medium bowl and mix with the red pepper powder.
• Add the sugar, salt, green onion and garlic, stir to combine.
• Sprinkle the radish mixture with the vinegar and mix well.
• Let 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.
• Refrigerate until ready to serve.

DAIKON RADISH SALAD

Steps:

• mix carrots and daikon
• mix everything else but seeds together mix pour over radishs top with seeds.

DAIKON SALAD - MU SAINGCHAI

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.

DAIKON RADISH WITH CHICKEN-KOREAN STYLE

Steps:

• Peel daikon and cut into 1/2 inch half moons.
• Cut chicken into 1/2- 1 inch pieces.
• Heat oil. Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper.
• Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming.
• When the sauce has nearly evaporated, sprinkle sesame oil.
• Remove from heat and serve. Great with rice.
• Even better the day after!

MOO SAENG CHAE (MARINATED RADISH SALAD)

Steps:

• Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
• Peel radishes and cut into matchstick strips.
• Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
• Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
• Combine the salad dressing with the radish, well-drained apple strips and green onion.
• Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.

JAPANESE STYLE CUCUMBER AND RADISH SALAD

Steps:

• Combine onion, radishes and cucumber in a medium bowl.
• Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
• Drizzle vinegar mixture over cucumber mixture, tossing to coat.
• Cover and chill 15 minutes.
• Sprinkle with sesame seeds before serving.

BEEF CUBES WITH DAIKON RADISH SZECHUAN STYLE

Steps:

• PREPARATION:.
• Place the beef cubes in a bowl and add the rice wine, 1 tablespoon soy sauce, 1 tablespoon cooking oil, tapioca powder and mix well, set aside.
• Using s carrot peel remove the outer skin of the Daikon radish and then cut length wise, next cut into 2 inch pieces, then slightly rounding off/trim all the edges, place in a bowl, cover with water, set aside.
• COOKING INSTRUCTIONS:.
• Place 1-2 tablespoons of oil in a wok and when hot add the beef cubes, stir-fry and brown on all sides.
• Place the beef cubes in a big pot and add the scallion, ginger, 4-5 cups of water (to cover).
• Add the star anise and 1-2 tablespoons soy sauce and bring to a boil, skim off the scum from the top, and lower the heat to very low boil, cover and cook for about 1-2 hours (stir once in a while as needed).
• When the meat is almost tender, drain the water from the Daikon radish and add to the pot.
• Continue to cook until the beef and Daikon radish is tender (not to soft), stir once in a while.
• Taste the sauce and add more soy sauce to your liking.
• Serve with white rice, an Asian vegetable and enjoy.
• NOTES:.
• A) ALTERNATE, CROCK POT COOKING: Brown the meat as noted above (including ingredients mentioned in the "Preparation Instructions"), then add the beef into a crock pot, add 1/2 cup beef stock, star anise and 2 tablespoons soy sauce. Next set the crock pot to high 4 hours (depends on your model). At about 3 1/2 hours add the Daikon radish (and more beef stock if needed), a quick stir, cover and continue to cook. Check the radish to see that it is tender and add more soy sauce to taste. When done, serve with white rice and an Asian vegetable.
• B) Do not overcook the meat or Daikon radish when using either a stove top or a crock pot.