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While I prepare blade steaks often, musaengchae is not so common on my dinner table, simply because I usually don’t find Korean radish on my regular shopping-runs, so when I do find them, musaengchae it is.
You could substitute the Korean radish with daikon, but for this particular dish, daikon will be inferior and should only be a last resort.
If you love spicy – this salad is it !
If you love radish – this salad is it !
If you are tired of run of the mill salads – this salad will come to the rescue !
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Bon Appetit ! Life is Good !
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More Blade Steaks On ChefsOpinion
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P.S.
These blade steaks were very thin, so the amount pictured (6 steaks) were just enough for one meal for Bella and I 🙂
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Musaengchae
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- korean radish (pic source: maangchi)
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- peel radish, then cut into fine julienne, season with kosher salt, let stand for 10 minutes, squeeze out excess water
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- toast sesame seeds until golden
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- add black sesame seeds, white toasted sesame seeds, gochujang, garlic paste, ginger paste, white vinegar and scallions, mix carefully in order to not break-up the radish julienne
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- Musaengchae
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Gochujang Blade Steaks
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Gochujang Blade Steaks
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- marinade pork-blade steaks overnight with gochujang, ginger paste, garlic paste, kosher salt, scallions, peanut oil, mirin and sake
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- grill or broil until pork skin is very crispy
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- Gochujang Blade Steaks
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- Gochujang Blade Steaks
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- Gochujang Blade Steaks
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