Crisp and Refreshing Radish Salad (Mu Saengchae)
Mu Saengchae (Korean Radish Salad)
A simple and delicious Korean radish salad, perfect to enjoy with a warm bowl of nurungji (scorched rice soup). Its refreshing, slightly sweet and sour taste makes it a wonderful side dish or a light alternative to kimchi.
Main Ingredients- 1 medium Korean radish (Mu)
- 1/2 medium onion, thinly sliced
- 1/4 large green onion, finely chopped
Salting- 1.5 Tbsp coarse sea salt
- 1.5 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, peel and wash the Korean radish thoroughly. Then, thinly slice it into approximately 2-3mm thick pieces using a knife or mandoline slicer. Cut these slices into long, matchstick-sized shreds, about 5cm long. Aim for a consistent thickness; if the shreds are too thin, the salad might lose its satisfying crunch.
Step 2
Place the shredded radish in a bowl and add 1.5 tablespoons of coarse sea salt. Mix well to coat the radish evenly. Let it sit for about 20 to 30 minutes. This salting process draws out excess water from the radish, enhancing its crisp texture. You can gently toss it once halfway through the salting time for better results.
Step 3
After salting, drain and discard the liquid released by the radish. Gently squeeze out any excess moisture. Now it’s time to add the seasonings. In the bowl with the radish, add the thinly sliced onion, chopped green onion, minced garlic, gochugaru, plum extract, minced salted fermented shrimp, anchovy sauce, and finally, a generous sprinkle of sesame seeds. Gently toss everything together with your hands until the seasoning is evenly distributed and the radish is well-coated. Your delicious Mu Saengchae is ready!
Step 4
Isn’t it simple? This homemade Mu Saengchae is wonderfully complemented by a warm bowl of nurungji. The spicy, sweet, and sour flavors add a delightful contrast to the nutty taste of the scorched rice. It also serves as a fantastic side dish for any meal. Enjoy it in various ways!
