Comments on: Musaengchae (Sweet and Sour Radish Salad)

By: Hyosun

Hyosun — Sat, 10 Sep 2022 17:27:40 +0000

In reply to Jana. aww thank you!

By: Jana

Jana — Sat, 10 Sep 2022 09:46:23 +0000

In reply to Hyosun.

If you ever decide to write a cookbook, I would definitely love to purchase it!!

By: Kenzie

Kenzie — Fri, 18 Mar 2022 21:04:32 +0000

Thank you so much for your recipes! I love this musaengchae recipe so much, and it’s so easy I now keep some in the fridge all the time. Perfect addition to any meal. Delicious!

By: Hyosun

Hyosun — Tue, 22 Feb 2022 02:38:42 +0000

In reply to Diana. Sorry no. Just on this website.

By: Diana

Diana — Mon, 21 Feb 2022 20:39:13 +0000

Do you have a cookbook with pictures of what each should look like?

By: Hyosun

Hyosun — Wed, 01 Sep 2021 15:01:29 +0000

In reply to Krista. This should be okay easily for 2 to 3 weeks because of the vinegar.

By: Krista

Krista — Tue, 31 Aug 2021 21:26:38 +0000

Hello! Love this recipe. I was just wondering, how long can I keep this for in the fridge. I might’ve made too much! I don’t mind eating it days in a row though 😊.

By: MICHELLE HARTMAN

MICHELLE HARTMAN — Tue, 20 Jul 2021 18:36:18 +0000

This was so yummy!!!
Just like my friend in Korea used to make me! One of my favorites thank you for sharing the Korean culture and dishes with us.

By: Hyosun

Hyosun — Thu, 17 Jun 2021 14:16:16 +0000

In reply to Lani. Any clear vinegar is fine. I usually use Korean rice vinegar, but you can certainly use white vinegar.

By: Lani

Lani — Thu, 17 Jun 2021 08:22:16 +0000

Hi – when you say vinegar do you mean just regular white vinegar?