I am super extra really obsessed with this salad. It’s called Musaengchae in Korean. It’s a white radish and carrot salad. Every time I go to a Korean restaurant it’s the first thing I eat so I just had to learn how to make it. And here it is!
Musaengchae: White Radish & Carrot Salad
- 1 cup julienned radish
- 1 cup julienned carrot
- 1 tsp salt
For the dressing
- 1 tbsp sesame oil
- 1 tbsp fish sauce (use soy sauce for vegetarian/vegan option)
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tsp roasted sesame seeds
Salt the radish and carrot and set aside for at least 20 minutes so the moisture comes out.
For the dressing: mix everything together, except the sesame seeds and pour it over the radish and carrots after all of the moisture has been extracted. Mx together very well and top with roasted sesame seeds.
If you’re curious on how to make this step by step, I’ve made a video on my Instagram, you can check it out here.
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