Spicy Radish Salad with Oysters
Spicy radish salad called Gul Musaengchae is one of my favorite Korean side dishes. “Gul” means oysters, “Mu” means radish, and “Sangchae” means mixed salad of uncooked vegetable sides.
The salad without oysters (Musangchae) is a common Korean side dish. It’s easy to make and can be a replacement for quick unfermented kimchi.
- The oysters are optional but that’s what I love about this dish. Bag of shucked oysters can be found in the frozen section at Korean markets or use fresh.
- If you can’t find Korean radish, use daikon radish.
- I added Korean anchovy sauce but you can substitute with regular fish sauce, soup soy sauce or add salt to taste.
The salad is simple to make:
- Peel and slice the radish into matchsticks. Toss with salt and let rest for about 10 minutes.
- Meanwhile, prep the remaining ingredients.
- Drain and squeeze out the excess water and transfer the radish back in the bowl. Add gochugaru, fish sauce, sugar, garlic, and green onions and mix well.
- Rinse and drain optional oysters and add to the bowl, along with sesame seeds and mix gently.
- 1 lb Korean radish or daikon peeled, sliced into matchsticks
- 1 teaspoon salt (I used kosher)
- 2-4 Tablespoons Gochugaru (based on spice level)
- 1-2 teaspoons sugar ( based on how much gochugaru is added)
- 1 Tablespoon Korean anchovy sauce or fish sauce
- 2-3 garlic cloves, minced
- 2 green onions, sliced
- Optional: 8 oz frozen oysters, thawed ( or use fresh)
- 1 teaspoon toasted sesame seeds
Slice the radish into matchsticks and place in a bowl. Toss with salt and let rest for about 10 minutes.
Meanwhile, prep the remaining ingredients.
Drain and squeeze out the excess water from the radish and transfer back to the bowl (without rinsing). Add the gochugaru, sugar, fish sauce, garlic, and green onions and mix well. The salad may look dry at first but water will release from the radish.
Rinse and drain optional oysters and add to the bowl, along with sesame seeds and mix gently.
If adding oysters, It's best to eat within 1-2 days of making it. Without oysters, it will last up to a week in the fridge. The longer this salad sits, it will release more water.