Paik Jong Won creates a simple musaengchae (radish fresh salad) recipe. He emphasizes the importance of using fresh radishes, which are in season. The recipe involves cutting the radish into thin strips, salting, and then adding various seasonings such as garlic, vinegar, sugar, red pepper powder, and either salt or fish sauce. The key is to let it sit for 10-15 minutes to allow the flavors to meld together.
Paik Jong Won creates two versions of the musaengchae, one using salt and the other using fish sauce. He notes that while both are great, the fish sauce version has a more savory taste. The musaengchae can be served as a side dish, and it's also used to make a musaengchae bibimbap by mixing it with rice and adding red pepper paste, sesame oil, and a fried egg.
He emphasizes the flexibility of the recipe, encouraging viewers to adjust the seasonings according to their taste preferences. Throughout the video, Paik Jong Won provides helpful tips and tricks, such as using gloves when handling the shredder, being mindful of the texture of the ingredients, and letting the musaengchae sit for a day to allow the flavors to develop further.
Here are the key facts extracted from the text:
1. The host, Paik Jong Won, is making musaengchae, a Korean radish salad.
2. Radishes are in high season during the time of recording.
3. The recipe requires a half radish for one person.
4. Paik Jong Won recommends using gloves when using a shredder to avoid hurting fingers.
5. The recipe involves cutting the radish into thin strips using a shredder or a knife.
6. The proper size for cutting the radish is not specified, but it is recommended to cut one side of the radish first for safety reasons.
7. The recipe requires the following ingredients: radish, salt, fine red pepper powder, brown sugar, minced garlic, vinegar, coarse salt, green onion, sesame salt, and fish sauce (optional).
8. The recipe does not require ground sesame seeds, but they can be used for garnish.
9. The amount of sugar to be used depends on personal taste and the sugar content of the radish.
10. Frozen minced ginger can be used to create a richer flavor.
11. The recipe involves mixing the ingredients together and letting it sit for at least 10 to 15 minutes to allow the flavors to meld.
12. The fish sauce version of the recipe requires more fish sauce than salt because fish sauce is less salty than salt.
13. The fish sauce version of the recipe has a different scent and taste compared to the salt version.
14. The musaengchae can be served as a side dish and can be paired with rice, red pepper paste, and sesame oil.
15. The musaengchae bibimbap recipe requires a fried egg, which can be made using canola oil.
16. The recipe is recommended to be made on Sunday night and paired with watching "Street Food Fighter" on TV.