Chewy and Delicious Radish Salad (Mu Saengchae) by Ryu Soo-young
Learn how to make Ryu Soo-young’s Mu Saengchae with the 5:4:3:2:1 Golden Ratio!
Using the golden ratio seasoning recipe introduced by Ryu Soo-young on ‘Pyeonstorang’, you can easily make chewy and flavorful radish salad at home, just like dried radish (mu mal랭이). Just remember the 5:4:3:2:1 ratio, and anyone can succeed!
Main Ingredients- 500g Korean radish (about 1/3 of a medium radish)
- 1/2 Tbsp coarse sea salt (cheonilyeom)
- 4 Tbsp sugar
- 1 stalk green onion
Seasoning Ingredients- 5 Tbsp red chili flakes (gochugaru)
- 3 Tbsp vinegar
- 2 Tbsp soy sauce (ganjang)
- 1 Tbsp anchovy sauce (kanari aekjeot)
- 1 pinch salt (for finishing)
- 5 Tbsp red chili flakes (gochugaru)
- 3 Tbsp vinegar
- 2 Tbsp soy sauce (ganjang)
- 1 Tbsp anchovy sauce (kanari aekjeot)
- 1 pinch salt (for finishing)
Cooking Instructions
Step 1
Prepare fresh Korean radish. Wash it thoroughly under running water to remove any dirt or debris, keeping the peel on. Then, julienne it into bite-sized pieces, about 0.5 cm thick. Cutting it thicker will retain a crunchier texture, while thinner cuts will absorb the seasoning better.
Step 2
Clean the green onion, trim off the root end, and finely mince both the white and green parts. The fragrant aroma of the green onion will meld with the seasonings, enhancing the overall flavor profile.
Step 3
To the julienned radish, add 4 Tbsp of sugar and 1/2 Tbsp of coarse sea salt. Gently mix and massage the ingredients together with your hands. This process helps to draw out the moisture from the radish, contributing to its chewy texture. Let it rest for about 5 minutes.
Step 4
Once the radish has softened slightly, add 5 Tbsp of red chili flakes. Mix gently to coat the radish evenly with the vibrant red color. Be careful not to overmix or mash the radish; toss it lightly until the chili flakes are well distributed.
Step 5
Now it’s time to add the tangy and savory flavors. Add 3 Tbsp of vinegar, 2 Tbsp of soy sauce, and 1 Tbsp of anchovy sauce. Gently mix everything together again with your hands. Using anchovy sauce will add a deeper umami flavor.
Step 6
Finally, add the minced green onion and lightly toss to combine. Taste the salad and adjust the seasoning if needed with a pinch of salt for a perfectly balanced Mu Saengchae. Be cautious not to add too much salt, as it can become overly salty. Adjust little by little.
Step 7
The Mu Saengchae is delicious to eat immediately, but for an even better experience, refrigerate it for about a day. This aging process allows the flavors to deepen and enhances the chewy texture, resulting in a truly delightful radish salad. Enjoy it as a side dish or as a topping for bibimbap!
