Crisp and Refreshingly Tangy Quick Radish Salad (Mu Saengchae)
Beat the Heat with This Flavorful Radish Salad! Easy, No-Cook Recipe for a Refreshing Summer Side Dish
Feeling peckish on a humid, sticky day but lacking appetite? Whip up this incredibly simple side dish without turning on the stove! Its refreshing sweet and tangy flavor will stimulate your taste buds and make mealtime enjoyable. Perfect for a light summer repast!
Main Ingredients- 1/3 medium Korean radish (approx. 300g)
Radish Salting- 1 Tbsp sugar
- 1 tsp coarse sea salt
Seasoning for Radish Salad- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 0.5 tsp ginger syrup (or a tiny amount of minced ginger)
- 2 Tbsp vinegar
- 1 Tbsp Yeondoo (or soy sauce/fish sauce)
- A little chopped scallion
- A little sesame seeds
- 1 Tbsp sugar
- 1 tsp coarse sea salt
Seasoning for Radish Salad- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 0.5 tsp ginger syrup (or a tiny amount of minced ginger)
- 2 Tbsp vinegar
- 1 Tbsp Yeondoo (or soy sauce/fish sauce)
- A little chopped scallion
- A little sesame seeds
Cooking Instructions
Step 1
First, wash the 1/3 medium Korean radish thoroughly under running water. You can peel it thinly with a peeler, or leave the skin on for a slightly earthier flavor if you prefer. Then, slice the radish thinly, about 0.3cm thick, and julienne it into fine shreds. The thinner and finer the shreds, the better the seasoning will penetrate and the more enjoyable the texture will be.
Step 2
In a bowl with the julienned radish, add the ‘Radish Salting’ ingredients: 1 tablespoon of sugar and 1 teaspoon of coarse sea salt. Gently toss to combine. Let it sit for about 5 to 10 minutes to allow the radish to soften slightly and release its moisture. This process helps the radish become crisper and absorb the salt.
Step 3
After salting for 5-10 minutes, drain the water released from the radish. There’s no need to rinse the radish. Place the salted radish in a sieve to drain the liquid. Gently squeeze out any excess moisture with your hands. This ensures the salad isn’t too watery and allows the seasoning to adhere better. Be careful not to squeeze too hard, as this can make the radish mushy.
Step 4
Now it’s time to season the radish salad! Add 1.5 tablespoons of gochugaru (Korean chili flakes) first. Gently mix it into the radish. This step helps to evenly color the radish, giving it an appetizing red hue before adding other seasonings.
Step 5
Next, add the remaining ‘Seasoning for Radish Salad’ ingredients: 1 tablespoon of minced garlic, 0.5 teaspoon of ginger syrup, 2 tablespoons of vinegar, and 1 tablespoon of Yeondoo for a savory depth (you can substitute with soy sauce or fish sauce). Gently mix everything together with your hands until well combined. Finally, stir in a little chopped scallion and sesame seeds to finish. Your deliciously tangy and slightly sweet radish salad is ready!
Step 6
Voila! Your perfectly crisp, refreshingly tangy, and slightly sweet Mu Saengchae is complete. It’s delicious served immediately, but chilling it in the refrigerator for a bit will enhance its cool, refreshing flavor. It makes a fantastic side dish for rice or a perfect accompaniment to grilled meats!
