Spicy and Sweet Crispy Radish Salad (Mu Saeng Chae)
The Perfect Partner for Bibimbap! Easy Recipe for a Flavorful Radish Salad
This radish salad is an indispensable part of bibimbap! Learn how to make a simple, refreshing Mu Saeng Chae that will tantalize your taste buds and perfectly complement your meals.
Main Ingredients
- 1 large Korean radish (mu)
- 6 Tbsp red pepper flakes (gochugaru)
- 2 Tbsp sugar
- 4 Tbsp anchovy sauce (myeolchi aekjeot)
- 3 Tbsp minced garlic
- 1 green onion (chopped)
Salting the Radish
- 3.5 Tbsp salt
- 3.5 Tbsp salt
Cooking Instructions
Step 1
First, prepare one large Korean radish. Wash it thoroughly, then slice it into thin matchsticks. In a bowl, combine the julienned radish with 3.5 Tbsp of salt. Toss well to coat and let it sit for 20 to 30 minutes to salt. This process draws out excess water, making the radish extra crisp.
Step 2
After salting, gently squeeze out the water released from the radish.
Step 3
Discard this salty liquid; you want to keep only the crisp, salted radish matchsticks for the salad.
Step 4
Place the squeezed radish matchsticks into a clean bowl. Add 3 Tbsp of minced garlic.
Step 5
Add 2 Tbsp of sugar to introduce a touch of sweetness.
Step 6
Pour in 4 Tbsp of anchovy sauce for a deep, savory flavor. (You can substitute with other fish sauces like Kkanari aekjeot if preferred.)
Step 7
Add 6 Tbsp of red pepper flakes (gochugaru) to give the salad its vibrant color and a pleasant spicy kick.
Step 8
Finally, add the chopped green onion. Gently mix all the ingredients together with your hands, ensuring the seasoning is evenly distributed. Be careful not to mash the radish, but rather toss it gently to coat every strand.
Step 9
Your delicious and refreshing Mu Saeng Chae is ready! It’s great to eat immediately, but letting it sit in the refrigerator for a bit will allow the flavors to meld beautifully. Enjoy it as a side dish for bibimbap, bossam (boiled pork wraps), or any other Korean meal!
