Spicy Radish Bibimbap.
A banchan that’s served regularly at many Korean restaurants is Spicy Korean Radish.
In Korean, it’s called moo-saeng-cheh (무생채).
Moo Saeng Cheh is julienned Korean Radish that’s tossed in a spicy, sweet and tangy marinade.
What I love most is that the radish pieces slowly release their natural juices into the spicy marinade.
The radish pieces turn slightly soft while retaining their crunchy texture.
It’s a universally-liked banchan that pairs well with just about any Hansik meal.
Now - for today’s recipe - we’re going to infuse more flavor with a bolder marinade!
I want that upfront, “wow” flavor, that many food trucks achieve with their dishes/sauces.
To achieve this, we’ll use a combination of gochugaru, fish sauce, minced garlic, sugar, maesil and vinegar.
The combination sounds delicious already, no?
At first glance, this bibimbap may look a little too simplistic…But that’s the point!
We’ll purposely leave out the meat (does the egg count, heh?).
But if you’re extra hungry, throw in some minced seasoned beef or thinly sliced pork, beef.
Cooking Notes for Spicy Radish Bibimbap
How much radish are we using?
After you julienne a small chunk of the white section – measure out 3 large handfuls worth!
This should be just the right amount for the amount of marinade we are using.
Note: When you’re first cutting the whole radish, try to cut thin rounds (that way, the julienned pieces also come out thin – you don’t want the rounds too thick!).
Important: Don’t forget that drizzle of sesame oil at the end! It helps to round out the spicy flavor.
If you want more flavor after mixing, add-in another scoop of the spicy radish! This will get your endorphins running 😉
Alright ya’ll. I hope you get to try this out at home! If you make it, tag us on IG.
We love flipping through you dishes in the morning 😉
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
Ingredients
- 400 grams of Korean Radish
- 3 Green Onions
Spicy Marinade
- 2 Tablespoons Korean Fish Sauce (Use Tuna or Anchovy Fish Sauce)
- 3 Tablespoons Gochugaru Flakes
- 1 Tablespoon Sugar
- 1 Tablespoon Maesil (Korean Plum Extract Syrup)
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Minced Garlic
Garnish
- Few shakes Sesame Seeds
- A dash of Sesame Oil (Don't Forget!)
- 1 Fried Egg
Instructions
Cut Radish
- Peel the white section of a Korean Radish. Carefully cut the radish piece into THIN rounds. Then julienne them thinly into matchsticks. Next, grab 3 large handfuls worth and place it into a mixing bowl. (If you don't have enough, peel more of the radish).
- Next, finely dice 3 stalks of green onion. Set it aside for later.
Make Spicy Marinade
- Take out a mixing bowl and stir together: Korean Fish Sauce (2 Tablespoons), Gochugaru (3 Tablespoons), Sugar (1 Tablespoon), Maesil (1 Tablespoon), Rice Vinegar (1 Tablespoon), Minced Garlic (1 Tablespoon).
- Then add-in ALL of this spicy marinade to the julienned radish. Use a glove and evenly coat the radish pieces. Next, add-in the sliced green onions as well.
- Finally, finish with the sesame seeds (3-4 shakes).
Make Bibimbap Bowl.
- Add some hot rice into a bowl. Then scoop-on the spicy radish on top. Then finish with a dash of sesame oil (don't forget!).
- Top-off with a fried egg on top. Bon Appetit!
Agnes Kim says
Wow. Just, wow. Easy, delicious. I didn't have the plum extract so I skipped that (added a bit more garlic water), and used apple vinegar instead of rice vinegar. Even if you do "avec les moyens du bord" (make do with what you have on hand), this is really good. It's going in as my favorite Korean radish side dish recipe.
Megan says
This is DELICOUS! I made it yesterday, easy-peasy. How long does this stay good in the fridge?
Thanks again!