Crisp and Refreshing Radish Salad (Mu Saeng Chae)
A Mildly Tangy and Crunchy Radish Salad Loved by the Whole Family
Hello everyone! This is Lydia from Lydia’s Kitchen Jo Ri. Today, I’m excited to share a popular Korean side dish, ‘Mu Saeng Chae’ (spicy radish salad). This particular recipe is designed to be less sour than traditional versions, making it enjoyable for everyone. With its satisfying crunch and balanced sweetness, this radish salad is sure to awaken your appetite. Let’s get started!
Main Ingredients- 1kg Korean radish (mu)
- 2 Cheongyang chili peppers
Seasoning Ingredients- 3 tsp Salt (2 tsp for salting radish, 1 tsp for seasoning)
- 1 tsp Fine Gochugaru (Korean chili powder)
- 3 Tbsp Coarse Gochugaru (Korean chili powder)
- 3 Tbsp Sugar
- 2 Tbsp Vinegar
- 2 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- 3 tsp Salt (2 tsp for salting radish, 1 tsp for seasoning)
- 1 tsp Fine Gochugaru (Korean chili powder)
- 3 Tbsp Coarse Gochugaru (Korean chili powder)
- 3 Tbsp Sugar
- 2 Tbsp Vinegar
- 2 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, measure out and prepare all the seasoning ingredients for the radish salad. We’ll use a combination of fine and coarse gochugaru to enhance both the color and texture.
Step 2
Wash the 1kg of Korean radish thoroughly to remove any dirt, then cut it into about 2-3 equal sections.
Step 3
Take one of the radish sections and cut it lengthwise into 2-3 thin slices. (If the slices are too thick, the seasonings won’t penetrate well.)
Step 4
Next, cut these thin slices into julienne strips about 2-3mm thick. Try to make the strips as uniform in size as possible for a consistent texture when cooked.
Step 5
Add 2 tsp of salt to the julienned radish and gently toss to coat. Let it sit for 15-20 minutes to draw out moisture, which helps achieve a crisp texture.
Step 6
Rinse the 2 Cheongyang chili peppers under running water. Cut them in half lengthwise, remove the seeds, and then finely chop them. If you like it spicier, you can leave some seeds in.
Step 7
Place the chopped Cheongyang peppers, which will add a spicy kick, in a small bowl for now.
Step 8
After salting, place the radish strips in a colander to drain excess water. Avoid squeezing them too hard; let the water drain naturally.
Step 9
I collected and measured the liquid drained from the salted radish. This time, the radish had a lot of moisture, yielding about 150ml. The amount of water can vary depending on the radish.
Step 10
In a large mixing bowl, add the drained radish strips. First, add 3 Tbsp of coarse gochugaru and mix well. This step helps the radish absorb the color evenly, making it look more appealing.
Step 11
Now, add 1 tsp of fine gochugaru to further enrich the color.
Step 12
Add 3 Tbsp of sugar, the remaining 1 tsp of salt, and 2 Tbsp of vinegar to balance the sweetness and tanginess. A key feature of this recipe is the reduced amount of vinegar for a milder sourness.
Step 13
Add 2 Tbsp of minced garlic to boost the savory flavor of the radish salad.
Step 14
Add the pre-chopped Cheongyang peppers and mix everything together. The spicy aroma will stimulate your appetite.
Step 15
Finally, sprinkle 1 Tbsp of toasted sesame seeds over the top for a nutty aroma and to complete the dish.
Step 16
Gently mix all the ingredients until well combined, ensuring the radish strips don’t break. Be tender to maintain the crunch.
Step 17
Here we have our radish salad, made with less vinegar for a milder sour taste and a wonderfully crisp texture. It’s perfect as a side dish or as an ingredient for bibimbap.
Step 18
Last weekend, when my sons visited, I served this radish salad alongside beef and bean sprout soup and fried eggs. They loved how well all the dishes complemented each other, and we had a delicious dinner.
Step 19
We’ve successfully made a radish salad that is crunchy, perfectly sweet, and not too sour, making it a dish everyone can enjoy.
Step 20
Mixing this into bibimbap was fantastic! The crisp texture and harmonious flavors were absolutely delightful. I highly recommend you try making it too!
