korean radish salad

This Instant Pot galbitang recipe will give you the same delicious result with a nice and clean taste as the traditional stove top recipe.

Instant Pot Galbitang (Beef Short Rib Soup)

short ribs

onion

scallions (white parts)

garlic

ginger (1-inch rounds)

Tablespoons soup soy sauce

salt and pepper

Korean radish

noodles

scallions, finely chopped (garnish)

Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove surface blood and bone dust. Drain, and fill the pot with enough water to cover the ribs, about 4 cups.

Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully release the pressure.

Discard the cooking liquid (or save to use it for the soup), and thoroughly rinse the ribs and the pot clean.

Return the ribs to the pot, and add the onion, garlic, ginger and soup soy sauce. Add about 10 cups of water, making sure the water level stays below the max line for the pot. Close the lid tightly. Pressure cook the ribs for 35 to 40 minutes, depending on the thickness of the meat. NPR 10 minutes.

Then, remove the ribs, and remove the aromatic vegetables with a strainer. Skim off the fat.

Put the ribs back in the pot along with the cut radish. Change the Instant Post setting to “Saute”, and boil until the radish turns translucent, about 10 minutes after coming to a boil. Add the optional noodles a couple of minutes before turning the Instant Pot off.

Salt and pepper to taste. Skim off or use a fat separator to remove any remaining fat, if serving while still hot. Or chill the soup and discard solidified fat. Garnish with the chopped scallions to serve.

Korean Spicy radish side dish (banchan) - great in bibimbap and as a kimchi substitute!

Musaengchae (Korean Spicy Radish Salad)

mu (Korean radish)

salt

scallions (finely chopped)

gochugaru (Korean red chili pepper flakes) (adjust to taste)

ginger

fish sauce (myulchi aekjeot)

sugar (adjust

sesame seeds (optional)

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 1/8 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. 

Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables. It is easy to make, yet deliciously refreshing!

Nabak Kimchi (Water Kimchi)

Korean radish, mu (무)

napa cabbage (baechu, 배추) -- inner yellowish leaves

carrot

Korean pear

scallions

ginger slices, about 1 inch rounds

Salt

Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Do not peel the skin. Cut into about 1-inch thick discs. Cut each disc into 3 pieces, and then slice thinly into about 1-inch squares, placing in a large bowl.

Rinse the cabbage leaves a couple of times. Cut each leaf lengthwise into 1-inch wide pieces, and then crosswise into about 1-inch pieces. Add to the bowl with the radish. Sprinkle with 2 tablespoons of salt, and toss well to evenly distribute the salt. Let it sit until wilted, about 30 minutes. Do not drain or rinse.

In a small bowl, soak the gochugaru in 1/2 cup of warm water.

To cut the carrot into flower shapes, cut 3 to 4 ”‘V” shape grooves lengthwise, and then cut into thin slices. Or simply slice crosswise into thin rounds. Cut the pear into about 1-inch squares. Cut other vegetables into about 1-inch lengths. Add to the bowl with the salted radish and cabbage.

In a large bowl, dissolve 2 tablespoons of salt in 10 cups of water. Strain the soaked gochugaru into the water through a fine mesh.

Pour the broth over the salted radish and cabbage mix and stir well to combine everything. Adjust the seasoning to taste if necessary. The combined broth should taste slightly too salty to eat as is. The saltiness will reduce as the kimchi ferments. It will actually be easier to handle if you place the salted radish and cabbage along with its liquid in the container or jar first, and then add the broth with gochugaru.

Keep it in an airtight container or jar. Leave it out at room temperature for a day or two before storing in the fridge. The kimchi can be eaten within a few days. Stir to the bottom each time before taking some out to serve.

Quick dongchimi

Korean white radish, mu (무)

chili peppers (thinly sliced)

sugar (optional if your radish is bitter)

Korean pear (or 1 small Asian pear

plump garlic cloves

ginger piece

glutinous rice powder (to make a paste with 1 cup water)

salt (Use less (about 25% less)

Clean the radishes by scrubbing with a brush and/or scratching off the impurities with a small knife. Peel the skin only if necessary. The skin is packed with nutrients. Cut each radish crosswise into about 2-inch logs. Then cut each log into 1/2-inch thick pieces and then each piece into 1/2-inch thick sticks, placing in a large bowl.

Sprinkle about 2 tablespoons of salt and optional 1 tablespoon sugar (use it if your radish is bitter) over the radishes and toss well to coat evenly. Let sit for about 30 - 40 minutes until the radish sticks have softened and released some liquid. Drain, saving the liquid in a bowl or pot you&#39;ll be using to make the brine. Do NOT rinse the radish. Place the radish in the jar or kimchi container.

If using the optional cabbage, rinse the cabbage, and cut each leaf of the cabbage into 2-inch long and 1/2 - 1-inch pieces.

Dissolve 1 tablespoon of salt in a cup of water and pour over the cabbage. Stir to coat the cabbage pieces with salt water. Let sit for 30 to 40 minutes until softened. Rotate the bottom ones to the top once or twice midway through the process. Drain, saving the liquid in a bowl or pot you&#39;ll be using to make the brine. Do NOT rinse the cabbage. Place the cabbage in the jar or kimchi container.

While the radish is salting, whisk together the glutinous rice powder and 1 cup of water, and simmer over low heat, stirring occasionally, until the mixture thickens into a thin paste. Set aside to cool it.

Place the pear (or apple), garlic, ginger and optional onion in the blender. Add 1/2 cup water. Puree it as fine as possible. Run it through a fine strainer to remove leftover solids for cleaner broth, if desired.

To make the brine, add about 9 cups of water to the reserved liquid from salting the radish and cabbage. Add the aromatic vegetable puree and glutinous rice paste. Stir in salt, starting with a tablespoon. Stir well to dissolve the salt, and taste it before adding more salt.

Place the salted radish and cabbage in a jar or air-tight container. Add the scallion and peppers. Pour the brine over. Stir well together. Taste the brine. Add more salt if necessary. If the brine is too salty, add more water to dilute. It should be a tad salty to eat as is.

Leave it out at room temperature for a full day or two until bubbles rise through the brine. Taste again and add more salt if necessary or add more water if too salty. Then, store in the fridge. Although you can start eating it any time at this point, it will need about a week or two in the fridge to fully develop the acidic, tangy flavors. It keeps well for several weeks in the fridge. Stir from the bottom each time you ladle the broth from the jar or container to serve.

One of the most popular Korean side dishes, this Korean radish salad (musaengchae) is incredibly moreish! Crunchy and spicy, it is so easy to make at home. Once you start, it’s very hard to stop!

Korean Radish Salad - Musaengchae (무생채)

radish (Korean, about 200 grams)

scallion ((spring onion))

tbsp gochugaru

tsp sugar

tsp white sesame seeds

Peel the Korean radish. Using a mandoline, slice 2cm thick and then cut them into matchsticks.

Add ½ tsp of salt to the Korean radish coat well. This will help draw out the water. Place in a colander or sieve and place over a prep bowl to allow the water to drip through for 30 minutes.

Chop the whole scallion (spring onion) or green onion.

Mince the garlic finely, or you can use the Korean minced garlic in a jar.

Grate the ginger to yield ½ tsp.

Place all the ingredients in a mixing bowl and toss well.

Serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1632916749/zj3cunpohb0tcsnkwpy1.mp4

Watch our video on how to make Korean Radish Salad Musaengchae (무생채).

Traditional and authentic Korean side dishes (banchan) are delicious vegetable small plates served with main meals. We love them as they are easy to make and perfect side dish to rich and flavourful Korean mains and the ever so popular Korean BBQ. 

One of the most popular Korean side dishes, this Korean radish salad (musaengchae) is incredibly moreish! Crunchy and spicy, it is so easy to make at home. Once you start, it’s very hard to stop!

Easy to follow Korean Banchan side dish recipes ready for you.

How To Make Korean Radish Salad - Musaengchae 무생채

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Top Tags

Instant Pot Galbitang (Beef Short R...

Musaengchae (Korean Spicy Radish Sa...

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Quick dongchimi

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Top 5 korean radish salad recipes from across the web

The most viewed korean radish salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Galbitang (Beef Short R...

Musaengchae (Korean Spicy Radish Sa...

Nabak Kimchi (Water Kimchi)

Quick dongchimi

Korean Radish Salad - Musaengchae (...

The most viewed korean radish salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine