Crispy and Simple Radish Salad (Mu Saengchae)
Super Simple Mu Saengchae Recipe from Sung-ho’s Kitchen
This is a wonderfully simple and refreshing radish salad (Mu Saengchae) recipe from Sung-ho’s Kitchen, featured on ‘My Friend’s Recipe’. Mu Saengchae is a fantastic side dish that’s easy to prepare and loved by everyone, young and old. It’s particularly delicious during winter when appetites might wane; tossed with chili powder and fish sauce, then finished with sesame oil, it becomes a delightful accompaniment to rice. The subtle heat from the chili powder complements the sweet and sour notes perfectly.
Ingredients- Half a Korean radish (approx. 789g)
- 1 Tbsp salt
- 4 tsp sugar
- 1/2 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp vinegar
Cooking Instructions
Step 1
First, thoroughly peel the half Korean radish, weighing approximately 789g. Now, let’s prepare to julienne the radish. Since radishes are round, they can be a bit tricky to cut. To make it easier, slice off one flat side to create a stable base on your cutting board. Then, slice the radish thinly into rounds, followed by thin julienne strips, about 0.3cm thick. This method helps keep the radish from rolling while you cut.
Step 2
Place all the julienned radish into a large mixing bowl. It’s time to season it. Add 1 Tbsp of salt, 4 tsp of sugar, 3 Tbsp of vinegar for a tangy flavor, and 1/2 Tbsp of red pepper flakes (gochugaru) for a hint of color.
Step 3
Gently mix the radish with the seasonings using your hands, tossing until everything is evenly coated. The key is to mix softly to avoid breaking the radish. Once beautifully seasoned, transfer the Mu Saengchae to an airtight container and refrigerate for 2-3 days. This allows the flavors to meld and deepen, resulting in a more delicious salad. Note that the red pepper flakes are mainly for color; using too much can make the salad taste heavy and detract from the bright, sweet, and sour profile. Enjoy this crisp and refreshing Mu Saengchae!
