Chef Ryu Soo-young’s Nostalgic Radish Salad (Mu Saengchae) and Bibim Guksu
Chef Ryu Soo-young’s Mu Saengchae and Bibim Guksu from ‘Shin PyeonStaurant’
This recipe features Chef Ryu Soo-young’s Mu Saengchae (Korean radish salad) and Bibim Guksu (spicy mixed noodles), inspired by a ‘Shin PyeonStaurant’ competition themed around ‘The Taste of Childhood Memories’. He masterfully uses sweet winter radishes to create both the refreshing salad and the hearty noodles, evoking a sense of nostalgia with every bite. Enjoy this simple yet deeply flavorful dish.
For the Radish Salad (Mu Saengchae)- 1/2 medium radish (approx. 500g)
- Pinch of coarse sea salt
- 4 Tbsp sugar
- 5 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp vinegar
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1/2 stalk green onion, finely chopped
- Pinch of Korean sea salt (for final seasoning)
Cooking Instructions
Step 1
Thoroughly wash the radish using a scrubber, focusing on the green parts. Then, thinly julienne the radish lengthwise, keeping the green part facing up. This technique helps retain the radish’s refreshing flavor and crisp texture.
Step 2
In a bowl, combine the julienned radish with coarse sea salt and sugar. Gently mix and let it marinate for about 10 minutes. This process draws out excess water, enhancing the radish’s crispness and allowing it to absorb the seasonings better.
Step 3
Lightly squeeze out the excess liquid from the marinated radish. First, add the gochugaru and mix well to coat the radish with a vibrant red color. Then, add the vinegar, soy sauce, and fish sauce, and mix everything thoroughly. Tip: Pour the soy sauce along the edges of the bowl to prevent the radish from changing color too quickly and maintain its beautiful hue. (Pro Tip: You can use regular soy sauce instead of fish sauce, but fish sauce adds a richer umami flavor.)
Step 4
Finally, add the finely chopped green onion and a pinch of Korean sea salt to adjust the seasoning. Mix gently one last time. Your delicious Mu Saengchae is ready! It can be enjoyed immediately or refrigerated for a deeper flavor.
Step 5
Now, let’s make the Bibim Guksu. Bring a pot of water to a rolling boil and cook the noodles. (Tip: If using somen or medium noodles, cook for only about 2 minutes to ensure a chewy texture. After cooking, rinse the noodles thoroughly under cold running water, rubbing them gently to remove excess starch. This step is crucial for making the noodles springy.)
Step 6
Drain the cooked noodles well after rinsing. In a bowl, combine the noodles with a generous portion of the prepared Mu Saengchae, vinegar, sesame oil, and sesame seeds. Adding a little bit of the reserved radish salad liquid will further enhance the flavor of your Bibim Guksu. Mix everything together until well combined for a delicious plate of spicy mixed noodles.
