Crisp and Refreshing Radish Salad (Mu Saengchae) Golden Recipe
How to Make Delicious Radish Salad (Mu Saengchae)
The perfect dish for when you have a loss of appetite! I’m sharing the secret to making a wonderfully cool and crisp radish salad. When you thinly julienne the radish and mix it fresh, it’s absolutely heavenly! Served over warm rice with a fried egg, a drizzle of sesame oil, and a sprinkle of sesame seeds, it makes for a delightful meal. Make your delicious radish salad right now!
Main Ingredients
- 1 Radish (choose a large, fresh one)
- 1/2 cup coarse sea salt (for salting the radish)
- 1 Tbsp coarse gochugaru (red pepper flakes, for coloring)
- 1 Tbsp grated ginger
- 1 Tbsp sugar (adjust sweetness)
- 1 Tbsp brewed vinegar (for sourness)
- 1 Tbsp fine gochugaru (red pepper flakes, for extra color)
- 2 Scallions (thinly sliced)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Peel the skin of the washed radish thinly using a peeler or vegetable scrubber. Trim off any dirt, debris, or tough inner core from the ends of the radish with a knife for a clean preparation.
Step 2
Julienne the prepared radish using a mandoline slicer to your desired thickness. While a thicker cut is good for kimchi-style, this time I’ve sliced it thinly to use in bibimbap. The thinner the slices, the better they absorb the seasoning, making them even more delicious.
Step 3
In a large bowl, combine the thinly julienned radish and 1/2 cup of coarse sea salt. Gently mix it by hand. Salting the radish for 10 to 15 minutes like this will draw out excess moisture, preserving its crisp texture. Mix it once halfway through to ensure even salting.
Step 4
Rinse the salted radish lightly under cold running water to remove excess salt. Drain thoroughly in a colander. Then, add 1 Tbsp of coarse gochugaru and mix well to coat the radish with a vibrant red color. Coarse gochugaru not only adds color but also helps prevent the radish from becoming mushy.
Step 5
Now it’s time to add the seasonings. Add 1 Tbsp of grated ginger, 1 Tbsp of sugar, and 1 Tbsp of brewed vinegar. Gently toss and mix the ingredients as if you were handling a baby, avoiding vigorous mixing which can break down the radish.
Step 6
Mu Saengchae should look appetizing to taste even better. For a beautiful color, add an additional 1 Tbsp of fine gochugaru and mix again gently to achieve a lovely hue. Mix carefully to distribute the color evenly.
Step 7
Finally, add 2 thinly sliced scallions and 1 Tbsp of minced garlic. Toss lightly to combine, and your delicious Mu Saengchae is ready. The refreshing taste of scallions and the aroma of garlic further enhance the flavor of the radish salad.
Step 8
Voila! Your appetizingly colored and visually appealing Mu Saengchae is complete. With its crisp texture and perfectly balanced spicy and sweet flavors, this radish salad will be a stunning side dish on any table.
