Crisp and Sweet Spicy Radish Salad (Mu Saengchae)
Never Worry About Side Dishes Again with This Deliciously Sweet and Spicy Radish Salad!
Craving something tangy and refreshing? This Mu Saengchae is a classic Korean side dish that’s bursting with flavor! It’s so good, you won’t need any other banchan. Imagine this: a perfectly fried egg, fluffy rice, and a generous helping of this vibrant radish salad. Mix it all together, and you’ve got a meal made in heaven! This recipe is easy to follow and delivers incredible taste.
Radish Salad Ingredients- 1.3kg Korean radish (Mu)
- 1 bunch scallions (Jjokpa)
- 1/2 large leek
- 2 Tbsp minced garlic
- 1 tsp minced ginger
Seasoning Ingredients- 2 Tbsp fine gochugaru (Korean chili powder)
- 3.5 Tbsp regular gochugaru
- 1.5 Tbsp salted shrimp (saeujeot), including liquid
- 2 Tbsp plum extract (maesil-cheong)
- 1 tsp salt
- 2 Tbsp toasted sesame seeds
For Salting the Radish- 1 Tbsp coarse sea salt (cheonilyeom)
- 2 Tbsp sugar
- 2 Tbsp fine gochugaru (Korean chili powder)
- 3.5 Tbsp regular gochugaru
- 1.5 Tbsp salted shrimp (saeujeot), including liquid
- 2 Tbsp plum extract (maesil-cheong)
- 1 tsp salt
- 2 Tbsp toasted sesame seeds
For Salting the Radish- 1 Tbsp coarse sea salt (cheonilyeom)
- 2 Tbsp sugar
Cooking Instructions
Step 1
Start by preparing the 1.3kg of Korean radish. Wash it thoroughly and use a vegetable peeler to remove the skin. You can then use the radish as is after peeling.
Step 2
Slice the peeled radish into very thin matchsticks, about 0.2-0.3cm thick. Thinly sliced radish absorbs seasoning better and provides a pleasant texture. If julienning is difficult, you can use the slicing function of a food processor.
Step 3
To the julienned radish, add the salting ingredients: 1 Tbsp coarse sea salt and 2 Tbsp sugar. (Note: This recipe uses a 15ml measuring spoon. A standard Korean tablespoon is about 9-12ml, so keep that in mind if using a regular spoon.) Gently toss the radish with your hands to coat, and let it salt for 20 minutes. The radish will soften and release some moisture.
Step 4
Prepare about one bunch of scallions. Cut the thick white ends in half lengthwise, then chop them into 5cm lengths. Use the green parts as they are.
Step 5
Thinly julienne 1/2 large leek. Both the white and light green parts can be used.
Step 6
Mince enough garlic to yield 2 tablespoons. You can crush the garlic cloves with the side of a knife and then mince, or use a garlic press for finely minced garlic.
Step 7
Prepare enough ginger to yield 1 teaspoon. (This recipe uses a 5ml measuring spoon.) Peel the ginger and mince it very finely. If you prefer less ginger flavor, you can reduce the amount.
Step 8
After the radish has salted for 20 minutes, gently squeeze out the excess water with your hands. Be careful not to squeeze too hard, as this can make the radish mushy. Place the drained radish in a large bowl. Add 2 Tbsp of fine gochugaru and 3.5 Tbsp of regular gochugaru, adding them gradually and mixing gently to coat the radish evenly with color. Coating with chili powder first helps prevent too much water from being released and results in a prettier color.
Step 9
Now, add the prepared scallions, leeks, minced garlic, and minced ginger to the bowl. Mix everything together gently until well combined. The seasoning isn’t complete yet, so just mix gently.
Step 10
Add 2 Tbsp of plum extract. Plum extract adds a subtle sweetness and depth of flavor to the radish salad. Mix again to ensure it’s evenly distributed.
Step 11
Finally, add 1 tsp of salt to adjust the seasoning. (1 tsp is approximately 5ml.) The saltiness of the Mu Saengchae can be adjusted to your preference by adding more salt or salted shrimp. It’s best to start with a little less and taste as you go.
Step 12
Prepare 2 Tbsp of toasted sesame seeds. Lightly crushing or bruising the sesame seeds before adding them will release a richer nutty aroma. Give it one last gentle toss with the sesame seeds, and your delicious Mu Saengchae is ready!
