Musaengchae

Ingredients

• 15¾ ozKorean radishpeeled, cut into fine matchsticks about 6 cm long
• 2⅛ ozCarrotalso cut into matchsticks, for colour (optional)
• 2 tbspVinegarfor the sour note
• 1 tbspSugarrub in until fully dissolved
• 1 tspSaltfine; draws water from the radish
• 2 tspGochugarufor colour and heat, amount to taste
• 1 tbspFish sauceKorean fish sauce for savoury depth
• 1 clovesGarlicfinely minced
• 1Spring onionfinely chopped, mixed in or sprinkled over

Method

1. Clean and peel the Korean radish thoroughly, and peel the carrot too if you're using it.
2. Cut the radish into thin slices first, then into even matchsticks about six centimetres long. Do the same with the carrot. A mandoline with a coarse blade makes quick work of it.
3. Put the matchsticks in a large bowl, sprinkle with the fine salt and let them sit briefly until they release water. Drain off the liquid — this keeps the salad from turning watery later.
4. Add the gochugaru, sugar, rice vinegar, fish sauce and the finely minced garlic to the radish.
5. Mix everything with your hands until the sugar has fully dissolved and the strands are evenly coated in red.
6. Taste and adjust with vinegar, sugar and salt until the balance of sweet, sour and salty is right for you.
7. Stir the chopped green onion through, or scatter it over at the end.
8. Cover and chill for at least 30 minutes so the flavours settle, then serve.

Tips and variations

For a fully plant-based version, leave out the fish sauce and garlic, add the carrot and use just a pinch of gochugaru — the salad stays pale and clearly sweet-sour. Go the other way, with fish sauce, garlic and green onion but no vinegar, and it turns savoury and punchy. You can eat it straight away, but it's rounder and more settled the next day; it keeps five to seven days in the fridge. It's especially good as a rice bowl: pile the salad on warm rice, top with a fried egg and mix everything together before eating.