Musenchhe

Ingredients:

Spicy Korean radish salad

• 450 g Korean radish (see note), peeled and cut into 0.3 cm thick strips (3-4 cups)
• 3 tbsp. coarsely or finely ground gochukaru (Korean chili pepper)
• 2 tablespoons fish sauce
• 1 tbsp. l. rice vinegar
• 0.5 tsp sugar
• 4 cloves garlic, crushed

Sweet pickled radish salad

• 450 g Korean radish (see note), peeled and cut into 0.3 cm thick strips (3-4 cups)
• 1 medium carrot, cut into 0.3cm thick strips (about 1 cup)
• 1/4 tbsp. rice vinegar
• 3 tablespoons of sugar
• 4 cloves garlic, crushed
• 0.5 tsp grated ginger root

Preparation:

1. Spicy radish salad:

   
   Combine the radishes in a large bowl with 1 teaspoon of salt and let sit at room temperature until softened and reduced in volume by about a quarter, about 20 minutes. Don't drain any excess liquid.
   
2. Add the gochukara, fish sauce, rice vinegar, sugar, and garlic and mix well with your hands. Let stand at room temperature for 30 minutes, then cover and refrigerate for at least 8 hours before serving. The salad can be refrigerated in a tightly sealed container for up to 7 days.

3. Sweet pickled radish salad:

   
   Combine the radish, carrot, and 1 tablespoon of salt in a large bowl and let sit at room temperature, stirring once, until the radish and carrot are pliable and not brittle when bent, about 20 minutes. Don't drain any liquid.
   
4. Add rice vinegar, sugar, garlic, and ginger and mix well with your hands. Let stand at room temperature for 30 minutes, then cover and refrigerate for at least 8 hours before serving. The salad can be refrigerated in a tightly sealed container for up to 7 days.
   
   

   Note

   
   Korean radish is shorter, has denser flesh, and is less bitter than its relative, daikon (Japanese radish). It can be recognized by its characteristic green color at the top. Look for it at Korean markets or large supermarkets. Daikon can be substituted.