Crispy and Crunchy Radish Salad (Mu Saeng Chae) – The Perfect Side for Boiled Pork
Make the Ultimate Crunchy Radish Salad: The Best Pairing for Boiled Pork!
While bossam kimchi, filled with various ingredients, is excellent with boiled pork belly (suyuk), a simple yet wonderfully textured mu saeng chae can be its perfect companion. With just one radish, this dish offers a satisfying ‘crunch’ with every bite, making it an exceptional pairing for suyuk! Experience the ultimate culinary harmony with this delightful radish salad.
Salting the Radish
- 1kg radish (approx. 2-3 medium radishes)
- 2 Tbsp coarse salt
- 1 cup (200ml) corn syrup or rice syrup
- 4 Tbsp (60ml) anchovy sauce
Radish Salad Seasoning
- 3 Tbsp (30g) gochugaru (Korean chili flakes)
- 1 Tbsp (15g) minced garlic
- 1 Tbsp (15g) sugar
- 2 Tbsp (30ml) corn syrup or rice syrup
- 1 Tbsp (15ml) anchovy sauce
- 3 Tbsp (30g) gochugaru (Korean chili flakes)
- 1 Tbsp (15g) minced garlic
- 1 Tbsp (15g) sugar
- 2 Tbsp (30ml) corn syrup or rice syrup
- 1 Tbsp (15ml) anchovy sauce
Cooking Instructions
Step 1
First, wash 1kg of fresh radish thoroughly. On a cutting board, slice the radish into thin strips about 0.5cm thick. Aim for strips that are not too thick (so the seasoning can penetrate well) or too thin (to maintain a good texture). Slicing them neatly like noodles will also make the dish visually appealing.
Step 2
In a bowl, combine the julienned radish with all the ingredients for salting: 2 Tbsp coarse salt, 1 cup (200ml) corn syrup (or rice syrup), and 4 Tbsp (60ml) anchovy sauce. Gently mix with your hands until the radish is evenly coated. Let the radish marinate for about 1 hour and 30 minutes. During this time, the radish will release its water, creating a liquid. This step is crucial for achieving a crisp texture and removing any bitterness.
Step 3
After 1 hour and 30 minutes, drain the salted radish using a sieve. Gently squeeze out any excess liquid with your hands. This prevents the seasoning from becoming watery and helps preserve the radish’s natural flavor. To the squeezed radish, add the seasoning ingredients: 3 Tbsp (30g) gochugaru, 1 Tbsp (15g) minced garlic, 1 Tbsp (15g) sugar, 2 Tbsp (30ml) corn syrup (or rice syrup), and 1 Tbsp (15ml) anchovy sauce. Now, press down firmly with your hands as you mix, ensuring the seasoning coats every strand of radish evenly. Thorough mixing is key to a delicious result.
Step 4
And there you have it – your beautifully prepared, crunchy mu saeng chae is ready! Just looking at it will make your mouth water, promising a delightful crisp texture. Serve a generous portion of this freshly made radish salad atop warm boiled pork (suyuk) for an exquisite meal. This recipe yields a wonderfully flavorful dish with minimal seasoning, creating a perfect culinary pairing.
