Servings: 6 servings
Calories: 26kcal
Ingredients
- 1 pound Korean radish or daikon cut into fine matchsticks
- 1 teaspoon salt
- 1 1/2 tablespoons gochugaru
- 1 tablespoon fish sauce
- 1 tablespoon allulose
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 2 scallions chopped
- 1 teaspoon toasted sesame seeds
Instructions
- Toss the radish with the gochugaru first and let it sit for 5 minutes, so the radish turns an even red.
- Add the salt, fish sauce, allulose, vinegar and garlic and mix well with gloved hands.
- Let stand for 10 minutes, then squeeze out some of the liquid if it seems watery.
- Toss with the scallions and sesame seeds just before serving.
Notes
Coloring the radish with chili flakes before adding the salt is a traditional trick. It helps the color set evenly. The salad keeps in the fridge for 2 to 3 days, though it softens over time.
Chef's Tip: Cut the radish along its length rather than across it. The matchsticks stay crisp and do not break.
Keto Swap: Sugar and plum syrup are usually added to musaengchae. Allulose provides the same sweetness without the carbs.
Success Tip: Make a white, non-spicy version by leaving out the gochugaru and adding a little more vinegar and sesame oil.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 26kcal | Protein: 1g | Fat: 1g | Fiber: 1.8g
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