MuSangChae: Sweet Pickled Radish

무생채

Like I said in my earlier post, I have daikon out the wazoo.  Last night hubby and I put all the daikon to good use and made 5 pounds of (sweet pickled radish)  We both love MuSangChae as a side dish, and it is very rare that we are ever without it.  It is such an easy side dish to make we are always sure our fridge is stocked with it.   MuSangChae has a light crisp sweet flavor, much like a sweet pickle but with the bit of spice that radish adds (and no dill flavor).

Fair warning you either love or hate MuSangChae I have never met anyone that thinks it's just ok.  Also fair warning number two, MuSangChae stinks, you don't really notice it while you are eating it but I have walked into the kitchen a few times while my hubby is eating ramyeon and  MuSangChae and had to open a window because.... it smells a bit like farts >.< so there's that for you.  Just a  fair warning.  I love it and eat it with almost every Korean meal I prepare but it is a bit smelly.
Now that you have had your fair warnings....

Here is what you need...

1 Pound of Daikon Radish Julienned or cut into thin medallions

1 Cup unseasoned Rice Vinegar

1 Cup Water

2 tsp Salt

1 Cup Sugar

Canning jar or sealed glass Tupperware

Here's how you go about doing it...

Wash and Peel the radish and Julienne or cut into thin medallions.  If you don’t know how to Julienne check this video out 

After the daikon is sliced mix the water, rice vinegar salt and sugar in a small bowl.  Be sure to mix well so all the sugar and salt dissolves in the solution. 

Place cut daikon in a canning jar or glass Tupperware. 

Pour pickling solution over daikon, seal jar and refrigerate.

MuSangChae will keep for a month or more refrigerated.  Toss it once the pickling solution starts to turn yellow or brown. 

 

*Serving Suggestions: MuSangChae really goes with everything.  It is extra good in NangMyeon (cold noodles) and the medallion cut is perfect when eating SamGyupSal (Unseasoned grilled Pork belly)  I will have recipes for both up some time soon so be sure to check back to see how to use your freshly made MuSangChae.

*Additional Notes:  MuSangChae is best eaten 24 hours after making to ensure the radish is seasoned.  However if you are in a rush it is good 2-4 hours after sitting in the fridge as well.

Be sure to use Unseasoned Rice Vinegar, if you buy regular rice vinegar it will already have some salt and maybe sugar in it so your measurements will have to be adjusted accordingly.  Read the ingredients list on the bottle, you only want it to contain rice vinegar and water.