Crispy and Delicious Radish Salad (Mu Saengchae) – Ryu Soo Young’s Recipe
Ryu Soo Young’s Radish Salad Recipe: Seasoning Secrets and How to Salt Radishes for a Rice-Stealing Side Dish
Here’s a must-have side dish that’s perfect when you don’t have kimchi or just want something refreshing with your rice: Mu Saengchae (seasoned shredded radish). When made with fresh radish, it’s a guaranteed success! A drizzle of sesame oil and a good mix is all you need for a satisfying meal, no other side dishes required. You can enjoy it immediately or chill it in the refrigerator for a cool, delightful treat. The ingredients are simple, and the preparation is straightforward, making it an easy yet impressive summer side dish.
Main Ingredients
- 500g Radish
- 1/2 Tbsp Coarse Sea Salt
- 3 Tbsp Sugar (Ryu Soo Young uses 4 Tbsp)
- 5 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Vinegar
- 2 Tbsp Soy Sauce (for soup)
- 1 Green Onion
- 1 Tbsp Fish Sauce (Anchovy or Sand Lance)
Cooking Instructions
Step 1
Wash the radish thoroughly and prepare it for shredding. Using a mandoline slicer (chaykal) can make this process much faster and easier. Aim to cut the radish into evenly thick shreds for consistent seasoning absorption and the best texture.
Step 2
Add 3 tablespoons of sugar to the shredded radish and mix well. (Note: Ryu Soo Young’s recipe calls for 4 tablespoons of sugar.)
Step 3
Next, add 1/2 tablespoon of coarse sea salt and gently massage the radish for about 10 minutes to allow it to wilt and release its moisture. You’ll be surprised how much water the radish expels in such a short time.
Step 4
Timing is key for optimal results! Use a timer to ensure you salt the radish for exactly 10 minutes. While Ryu Soo Young suggests using the released liquid as is, I prefer to drain it before seasoning. Feel free to choose whichever method you prefer.
Step 5
To achieve a beautiful vibrant color and to further control the moisture, first mix in the 5 tablespoons of gochugaru (Korean chili flakes). This step helps the chili flakes adhere better to the radish, resulting in a gorgeous, appetizing hue.
Step 6
Now, it’s time to add the remaining seasonings. Mix in 1 tablespoon of fish sauce, 3 tablespoons of vinegar, and 2 tablespoons of soy sauce. Add the finely chopped green onion (1 stalk) and combine everything thoroughly. You can substitute scallions (jjokpa) for green onion if you prefer a slightly milder onion flavor. Using plenty of green onion instead of minced garlic adds a refreshing and clean taste.
Step 7
Finish by sprinkling toasted sesame seeds over the top. You can add a drizzle of sesame oil or perilla oil according to your preference for extra nutty flavor. Store the finished Mu Saengchae in an airtight container in the refrigerator for a refreshing side dish that keeps well. Served over warm barley rice with some soybean sprouts and a fried egg, it makes a fantastic bibimbap!
Step 8
This is the perfect dish for hot summer days when your appetite is low! Mu Saengchae is not only great for bibimbap but can also be transformed into a delicious fried rice if you have leftovers. Its refreshing tang from the vinegar makes it incredibly cooling, and the fish sauce adds a savory umami that makes it utterly addictive. Personally, I think using plum extract instead of sugar would also be delicious.
Step 9
I decided to make this Mu Saengchae on impulse after seeing some fresh radishes at the supermarket! It’s an excellent choice for a ‘돌밥’ (dolbap – meals cooked during school breaks) menu for kids, or as a weekend side dish. Since I ran out of my delicious water kimchi, I’m happy to have this flavorful Mu Saengchae to enrich our meals for a while.
