Crisp and Refreshing Autumn Radish Salad (Mu Saengchae)
The Perfect Partner for Cheonggukjang! Fresh Radish Salad Made with Autumn Radish, Better Than Ginseng
Using fresh autumn radish, known as a tonic of fall, create a vibrant and tangy salad without salting it down first. This dish serves as an excellent side, a great alternative to kimchi, and pairs exceptionally well with the rich flavor of Cheonggukjang (fermented soybean paste stew).
Main Ingredients- Radish, 5cm thick (approx. 500g)
- Minced chives, 2 Tbsp
Cooking Instructions
Step 1
First, thoroughly peel the fresh autumn radish. Slice it thinly into approximately 0.5cm thick pieces, then cut these into long, matchstick-like strips, about 0.5cm wide. Place the julienned radish in a bowl, add 2 tsp of salt, and gently mix. Let it sit for about 5 minutes to draw out moisture, which will enhance its crispiness.
Step 2
After lightly squeezing out the excess water from the salted radish, add all the seasoning ingredients. Include 2 Tbsp of gochugaru, 1 tsp of minced garlic, 1/2 tsp of ginger syrup, 2 Tbsp of onion syrup, and 1 tsp of sugar for sweetness. Mix and massage the ingredients into the radish with your hands until well combined and coated with the spicy and sweet seasoning. Ensuring the seasoning is evenly distributed is key.
Step 3
Finally, add the 2 Tbsp of chopped chives and 1 Tbsp of toasted sesame seeds for nutty flavor. Gently toss everything together one last time to combine. Be careful not to overmix, as this can make the chives lose their fresh texture. The Mu Saengchae is ready to be served immediately, or you can refrigerate it for a short while to allow the flavors to meld further, resulting in an even richer taste.
