Crispy and Delicious Super Simple Radish Salad (Mu Saengchae) Recipe
Perfect for Banchan! A Simple Yet Delicious Golden Mu Saengchae Recipe
A beloved side dish that’s a staple on Korean tables – Mu Saengchae! As a child, a plate of Mu Saengchae made by my mom was enough to finish a bowl of rice. Today, I’m sharing a recipe for Mu Saengchae that’s wonderfully crispy and delicious, even in the summer. It perfectly balances the sweetness kids love with the savory depth adults enjoy! It’s fantastic as a special dish or a hearty banchan. Let’s get started!
Main Ingredients- 1/2 Korean radish (about 7-8 cm in length)
- 1/2 bunch chives (or green onions)
Mu Saengchae Seasoning- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (anchovy)
- 1 Tbsp sugar
- 1 Tbsp maesil cheong (plum syrup)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (anchovy)
- 1 Tbsp sugar
- 1 Tbsp maesil cheong (plum syrup)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, wash the radish thoroughly, peel it, and then julienne it into bite-sized pieces. A mandoline slicer can be convenient, but if you prefer a bit more texture, slicing them about 0.5 cm thick is recommended. You can also cut them thicker according to your preference.
Step 2
Sometimes, radishes in the summer can be bland or have a strong peppery taste. In such cases, lightly salting them by mixing with 1 tsp of salt and 2-3 Tbsp of oligosaccharide (or sugar) for about 20-30 minutes can draw out moisture and enhance their crispiness. Oligosaccharide adds a pleasant sweetness.
Step 3
After salting the radish for 20-30 minutes, drain any water that has accumulated. This step helps remove any bitterness or pungency and further improves the crispiness.
Step 4
Here’s what the drained radish looks like. It’s now ready for seasoning.
Step 5
Start by adding 1 Tbsp of gochugaru and gently toss to coat the radish with color. This pre-coating helps the seasoning adhere better and makes the dish visually appealing.
Step 6
Prepare the chives or green onions to add fragrance to your Mu Saengchae. Wash them, pat them dry, and then cut them into lengths similar to the radish juliennes. Green onions offer a cleaner flavor profile.
Step 7
Now, let’s make the seasoning! In a bowl, combine 2 Tbsp gochugaru, 2 Tbsp fish sauce, 1 Tbsp sugar, 1 Tbsp maesil cheong, and 1 Tbsp minced garlic. Mix well. Taste and adjust seasoning with a pinch of salt if needed. You can substitute fish sauce with soy sauce if preferred.
Step 8
Add the prepared chives (or green onions) to the seasoned radish and gently mix everything together. Be careful not to overmix, as this can make the radish mushy.
Step 9
Finally, sprinkle generously with sesame seeds for a nutty aroma that elevates the flavor of your Mu Saengchae. Rubbing them between your palms before sprinkling helps them stick better.
Step 10
And just like that, your delicious Mu Saengchae is ready! It looks appetizing, doesn’t it?
Step 11
Serve the finished Mu Saengchae in a nice bowl. It makes a perfect banchan, ready to be enjoyed with a bowl of fluffy white rice. It’s incredibly satisfying!
Step 12
Because we lightly salted it, the radish maintains a wonderfully crunchy texture, making each bite delightful. The seasoning is also perfectly absorbed, adding to the deliciousness.
Step 13
This Mu Saengchae is a versatile banchan that you can easily make at home and enjoy anytime. It’s perfect for times when you lack appetite!
