Crisp Summer Radish Salad (Mu Saeng Chae)
Easy and Delicious Summer Mu Saeng Chae Recipe: Perfect Side for Bossam and Student Meals
Let’s make a refreshing and quick Mu Saeng Chae that’s perfect for when you need a delicious side dish in a snap. It’s also great as a topping for bibimbap!
Main Ingredients- 1/2 Korean radish (about 500g)
- 1 handful of green onions or scallions
Cooking Instructions
Step 1
This savory and sweet, crisp radish salad is a fantastic side dish on its own, but it becomes even more delightful when added to bibimbap or served alongside bossam (boiled pork wraps). Today, I’ll guide you through a simple and easy summer Mu Saeng Chae recipe you can make at home.
Step 2
First, wash and peel half a Korean radish (approximately 500g). Then, julienne it into strips about 0.5cm thick. You can use a knife, or a mandoline slicer for faster and more uniform cuts. Place the julienned radish in a large bowl, add 1/2 tsp of coarse sea salt, and gently mix. Let it sit for about 10 minutes to soften. Squeeze out the excess liquid released from the radish firmly by hand. (Discard this liquid.) Loosen the squeezed radish strands gently with your hands.
Step 3
Now, it’s time to season. Add the prepared julienned radish to the bowl. Then, add 2 Tbsp of gochugaru, 1 tsp of sugar, 1 tsp of fish sauce, 1 tsp of minced garlic, and 1 tsp of vinegar. If using green onions or scallions, wash them thoroughly, chop them finely, and add them to the bowl as well. Gently mix everything together with your hands for about 30 seconds to a minute, ensuring the seasonings are evenly distributed. Be careful not to mix too vigorously, as this can make the radish mushy.
Step 4
After mixing, you’ll have a delicious Mu Saeng Chae with just the right amount of moisture and a perfect balance of sweet, sour, and spicy flavors! It’s ready to eat immediately, or you can chill it in the refrigerator for a while for an even crisper texture. Enjoy it as a side dish, a bibimbap ingredient, or with bossam!
