Name: Gosu Musaengchae 고수무생채 (Seasoned Cilantro Radish Shreds)
Total time: PLACEHOLDER
Cuisine: Korean
Ingredients: 1½ pounds (680 grams) Korean radish , trimmed and cut into 3-inch matchsticks; 2 tablespoons sesame seeds , toasted; 6 ounces (170 grams) cilantro sprigs; 2½ tablespoons sugar; 2½ tablespoons gochugaru; 2 tablespoons distilled white vinegar; 1½ tablespoons maesil cheong (plum extract syrup); 1 tablespoon fish sauce; 1 tablespoon minced garlic; 2 teaspoons fine salt

Why This Recipe Works

This recipe is a cherished part of the Ahn family’s heritage, passed down by Halmeoni (Nam Soon’s mother and Sarah’s grandmother), who was born and raised in North Korea. Halmeoni grew up with this dish and continued to make it whenever possible, instilling in the family a deep appreciation for its culinary roots. Now it’s a staple in the Ahn family’s banchan rotation. (Although the correct name is technically gosu musaengchae, Halmeoni always referred to this dish as gosu kimchi.) Gochugaru and maesil cheong, two essentials of the Korean pantry, lend this refreshing, punchy dish a hit of spice and a mild, fresh, fruity sweetness, respectively. The cilantro sprigs beautifully complement the Korean radish.

Before You Begin

Eat this dish like a salad—there’s no fermentation involved, and it’s best enjoyed during the fall and winter months, when Korean radish is in season.

Instructions

Trim 1½ pounds Korean radish and cut into 3-inch matchsticks. Set aside.

Toast 2 tablespoons sesame seeds in dry skillet over medium heat. Set aside.

Trim 6 ounces cilantro sprigs and cut into three-inch lengths. Set aside.

In large bowl, toss radish gently with 2½ tablespoons sugar, 2½ tablespoons gochugaru, 2 tablespoons distilled white vinegar, 1½ tablespoons maesil cheong, 1 tablespoon fish sauce, 1 tablespoon minced garlic, 2 teaspoons fine salt, and reserved sesame seeds until evenly coated.

Add half of cilantro and toss to combine, separating strands that stick together; repeat with remaining cilantro. Serve or refrigerate for up to two days.