Crisp and Spicy Radish Salad (Mu Saeng Chae)
Super Simple, Large Batch Side Dish! Foolproof Mu Saeng Chae Recipe
I’m always making various side dishes for our daily meals… and the easiest one is #Musaengchae! This recipe makes a generous portion of this wonderfully refreshing radish salad, perfect as a staple side dish. It’s simple to make and incredibly delicious.
Main Ingredients- 600g Radish (choose firm and fresh ones)
- 1 Tbsp Minced Scallion (focus on the white parts)
- 1 Tbsp Coarse Salt (for salting the radish)
- 1 Tbsp Sugar (for salting the radish)
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Vinegar (for tanginess and crispness)
- Sesame Seeds (for nutty flavor)
- Sugar (additional sweetness, adjust to taste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Vinegar (for tanginess and crispness)
- Sesame Seeds (for nutty flavor)
- Sugar (additional sweetness, adjust to taste)
Cooking Instructions
Step 1
Fresh, firm radishes are perfect for making Mu Saeng Chae, a wonderfully crisp and flavorful dish. As soon as I got home, I peeled and washed the radish to start making this salad. The radish I prepared weighed about 600g. After washing, thinly peel the radish.
Step 2
When slicing the radish, it’s important to cut it along the grain. This helps prevent excess water from being released later and keeps the radish extra crisp. Slice the radish following the direction of its fibers.
Step 3
Using a mandoline slicer will help you cut the radish into uniform julienne strips, which enhances the overall flavor and texture of the Mu Saeng Chae. However, if you find it cumbersome to get out the mandoline, you can also carefully slice it thinly and evenly with a knife. Aim for a thickness of about 0.3cm.
Step 4
Now, it’s time to mince the scallions. You can easily mince them by making diagonal slits on both sides of the scallion stalk with your knife. I’ve also included a video demonstration if you’d like to see how it’s done. (Add video link if available)
Step 5
Slightly salting the julienned radish makes it even crisper and helps it absorb the seasonings better. While you can mix it directly, a light salt and sugar cure enhances its flavor. Combine 1 Tbsp of coarse salt and 1 Tbsp of sugar with the radish, mixing well to coat.
Step 6
Let the salted radish sit for about 10 minutes to wilt slightly. Gently pressing it down occasionally will help it soften evenly.
Step 7
After resting, the radish will release some of its liquid, making it moist. You can drain this liquid, but I prefer to use it as is because I like a moist Mu Saeng Chae. If you enjoy a less watery radish salad, feel free to discard the liquid.
Step 8
Now it’s time to add the seasonings to the salted radish. Add 2 Tbsp of Gochugaru (Korean chili flakes) and gently toss to coat the radish evenly. You can adjust the amount of Gochugaru based on your desired color and spice level.
Step 9
You can add more Gochugaru for a deeper color, but be careful not to use too much, as it can make the salad taste dry or pasty. Add a little more sugar if you prefer it sweeter. You can also add a touch of corn syrup or plum extract for extra flavor, if desired.
Step 10
Add the minced scallions and mix everything together. The mild pungency of the scallions will add another layer of flavor to the radish salad.
Step 11
Finally, add 1 Tbsp of vinegar. Vinegar helps prevent the radish from becoming mushy and balances out all the flavors, enhancing the overall taste. Give it a gentle mix to incorporate the vinegar.
Step 12
Your delicious Mu Saeng Chae is now ready! Sprinkle some sesame seeds on top for a final touch of nutty aroma, making it even more appealing. This is the perfect side dish to enjoy when you don’t have much of an appetite!
