Crisp and Flavorful Radish Salad (Mu Saengchae) – Altoran Style
Boost Your Appetite with Altoran’s Signature Radish Salad
Mu saengchae, or spicy radish salad, is a versatile banchan (side dish) enjoyed year-round. Radishes are a staple in many Korean kitchens, perfect for making crunchy kimchi, adding depth to soups, or as a refreshing salad like this one. This Altoran-style recipe features a unique seasoning blend that creates a distinctively delicious flavor profile. The sweet and tangy notes of this mu saengchae are a perfect complement to any meal, elevating your dining experience.
Ingredients- 600g fresh radish
- 1 Tbsp coarse salt (for brining)
- 2 Tbsp gochugaru (Korean chili flakes, fine)
- 1 Tbsp white sugar (for sweetness)
- 1 Tbsp minced garlic (to remove any pungent smell)
- 1/2 Tbsp fresh ginger juice
- 1/2 Tbsp saeujeot (fermented salted shrimp)
- A small amount of green onion (white part), thinly sliced
- A drizzle of sesame oil (for nutty aroma)
- A pinch of toasted sesame seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
To begin making your mu saengchae, the first crucial step is preparing the radish. Peel the radish thoroughly and then slice it into rounds about 0.3 cm thick. Cutting the radish too thickly can result in a softer, less crisp texture after seasoning, so aim for thin slices. When selecting your radish, choose one that feels firm and heavy for its size, as ‘windy’ radishes (those with a hollow core or dry texture) can sometimes have a bitter taste. Ensure you’re using fresh, crisp radishes for the best results.
Step 2
Once you have your radish rounds, it’s time to julienne them. Slice each round into matchsticks approximately 0.5 cm thick. If you’re not confident with knife skills, a mandoline slicer can be used, but hand-cutting the radish often results in a superior, crispier texture as it respects the radish’s natural grain. Try to keep the julienned pieces consistent in thickness for even seasoning.
Step 3
To enhance the crispiness and draw out excess moisture, add 1 tablespoon of coarse salt to the julienned radish and toss gently. While you can mix it directly with seasoning, a brief brining period significantly improves the final texture. Let it sit for about 5 minutes; you’ll notice the radish starting to soften slightly as it releases water.
Step 4
After brining, lightly drain the radish by placing it in a sieve. Squeeze out any excess water gently. Now, add 2 tablespoons of fine gochugaru (Korean chili flakes) and mix well. This step is for coloring the radish, giving it that characteristic vibrant red hue. The chili flakes will quickly adhere to the radish, and as the salad sits, the moisture released will further help the color penetrate evenly.
Step 5
Next, incorporate 1 tablespoon of minced garlic into the radish mixture. Even though radishes are vegetables, they can have a subtle distinct smell. Garlic is essential for neutralizing any ‘vegetal’ odors and adding a pleasant aromatic depth to the salad.
Step 6
Here’s the secret to the Altoran-style mu saengchae! Add 1/2 tablespoon of saeujeot (fermented salted shrimp) and 1/2 tablespoon of fresh ginger juice. Saeujeot provides a wonderful umami boost, while ginger juice adds a refreshing zing and enhances the radish’s natural flavor. If fresh ginger juice isn’t available, a tiny pinch of ground ginger can be substituted, but using the juice from freshly grated ginger offers a cleaner taste. This combination is key to the distinctive flavor.
Step 7
Finally, add the thinly sliced green onions, a drizzle of sesame oil for nutty fragrance, and a sprinkle of toasted sesame seeds for garnish and extra flavor. Gently toss everything together until all the ingredients and seasonings are evenly distributed. Be careful not to overmix, as this can make the radish mushy. Your delicious Altoran-style mu saengchae is now ready! Enjoy this simple yet incredibly flavorful dish that’s perfect for any occasion.
