Musaengchae Bibimbap
Musaengchae Bibimbap
Ingredients
For the Musaengchae (Spicy Radish Salad)
- 1 pound Korean radish, peeled and sliced into thin matchsticks
- 2 green onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons Korean red pepper flakes (gochugaru)
- 1/2 teaspoon salt, plus more as needed
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame seeds, plus more for garnish
- 1 tablespoon rice vinegar, or to taste
- 1 teaspoon sesame oil, plus more for garnish
For the Rice
- 1 1/2 cups short grain white rice, rinsed
- 1/2 cup millet, rinsed
- 2 1/2 cups water
Instructions
- 1
Prepare the Musaengchae: In a large bowl, combine the matchstick-sliced Korean radish with 1/2 teaspoon of salt. Gently mix to coat the radish. Let it sit for 5 minutes while you prepare other ingredients.
⏱️ 5 min
- 2
After 5 minutes, the radish should have released some water. Do not rinse. Add the Korean red pepper flakes, granulated sugar, rice vinegar (if using), minced garlic, chopped green onion, and 1 teaspoon of toasted sesame seeds to the radish. Mix thoroughly until all ingredients are well combined and the radish is evenly coated.
⏱️ 5 min
- 3
Cook the rice: In a medium saucepan or rice cooker, combine the rinsed short grain white rice, rinsed millet, and 2 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed and the rice is tender. If using a rice cooker, follow its instructions.
⏱️ 20 min
- 4
Once the rice is cooked, let it rest, covered, for 5 minutes. Fluff with a fork.
⏱️ 5 min
- 5
Assemble the Bibimbap: Divide the cooked rice among 4 serving bowls. Top each bowl generously with the prepared musaengchae.
⏱️ 5 min
- 6
Drizzle each serving with about 1/2 teaspoon of sesame oil and sprinkle with additional toasted sesame seeds before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Musaengchae Bibimbap
For the Musaengchae (Spicy Radish Salad)
- 1 pound Korean radish, peeled and sliced into thin matchsticks
- 2 green onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons Korean red pepper flakes (gochugaru)
- 1/2 teaspoon salt, plus more as needed
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame seeds, plus more for garnish
- 1 tablespoon rice vinegar, or to taste
- 1 teaspoon sesame oil, plus more for garnish
For the Rice
- 1 1/2 cups short grain white rice, rinsed
- 1/2 cup millet, rinsed
- 2 1/2 cups water
Instructions
- 1
Prepare the Musaengchae: In a large bowl, combine the matchstick-sliced Korean radish with 1/2 teaspoon of salt. Gently mix to coat the radish. Let it sit for 5 minutes while you prepare other ingredients.
⏱️ 5 min - 2
After 5 minutes, the radish should have released some water. Do not rinse. Add the Korean red pepper flakes, granulated sugar, rice vinegar (if using), minced garlic, chopped green onion, and 1 teaspoon of toasted sesame seeds to the radish. Mix thoroughly until all ingredients are well combined and the radish is evenly coated.
⏱️ 5 min - 3
Cook the rice: In a medium saucepan or rice cooker, combine the rinsed short grain white rice, rinsed millet, and 2 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed and the rice is tender. If using a rice cooker, follow its instructions.
⏱️ 20 min - 4
Once the rice is cooked, let it rest, covered, for 5 minutes. Fluff with a fork.
⏱️ 5 min - 5
Assemble the Bibimbap: Divide the cooked rice among 4 serving bowls. Top each bowl generously with the prepared musaengchae.
⏱️ 5 min - 6
Drizzle each serving with about 1/2 teaspoon of sesame oil and sprinkle with additional toasted sesame seeds before serving.
⏱️ 5 min