Crisp Korean Radish Salad (Mu Saengchae)
[Korean Cuisine Skill Test Practical] Making Mu Saengchae
This post offers helpful tips and insights for those preparing for the Korean Cuisine Skill Test’s practical exam. While you might find information in academies or textbooks, I’m writing this as a review from the perspective of someone who has gone through the preparation process, incorporating necessary steps and lessons learned from mistakes. Let’s create a delicious Mu Saengchae with a perfect balance of crispiness and sweet-sour flavors!
Essential Ingredients
- 120g fresh Korean radish (Mu)
- 1 segment of green onion or the white part of a leek (approx. 10cm)
- 1 clove garlic, minced
- 5g fresh ginger (about the size of 1 clove garlic)
Flavoring Seasonings
- 5g refined salt (approx. 1 tsp)
- 10g fine chili powder (approx. 1.5 Tbsp)
- 10g white sugar (approx. 1 Tbsp)
- 5ml fresh vinegar (approx. 1 tsp)
- 5g toasted sesame seeds or crushed sesame seeds (approx. 1 tsp)
- 5g refined salt (approx. 1 tsp)
- 10g fine chili powder (approx. 1.5 Tbsp)
- 10g white sugar (approx. 1 Tbsp)
- 5ml fresh vinegar (approx. 1 tsp)
- 5g toasted sesame seeds or crushed sesame seeds (approx. 1 tsp)
Cooking Instructions
Step 1
Upon entering the test environment, the first crucial step is to carefully inspect the provided ingredients and identify the assigned task. Listen attentively to the proctor’s instructions and mentally organize the cooking sequence. Planning your time effectively is key to completing the dish within the given timeframe. Efficient time management accounts for half the battle!
Step 2
First, let’s finely mince the green onion, garlic, and ginger. Since test time is limited, if you’re skilled with a knife, aim for a quick and uniform mince. For garlic and ginger, slicing them thinly first and then using the side of the knife to mince can achieve a finer texture.
Step 3
Combine the finely minced green onion, garlic, and ginger with the measured salt, sugar, vinegar, and sesame seeds to create the seasoning mixture. It’s important to crush the sesame seeds by rubbing them between your palms or grinding them with a little salt beforehand to enhance their nutty aroma. Avoid adding too much vinegar, as it can reduce the radish’s crispiness and release excess water. Use a measuring spoon or a small amount, less than 1 tsp, to minimize moisture release from the radish – this is a vital tip for maintaining texture.
Step 4
Prepare the main ingredient, the Korean radish. Peel off the tough outer skin using a peeler. Then, cut it into uniform lengths of approximately 6cm. Since rulers are not allowed in the test, you’ll need to use your fingers for measurement. For most adults, the length of a pinky finger is about 6cm, which serves as a convenient guide. Tilting your wrist slightly and standing the radish upright while cutting can help ensure consistent lengths.
Step 5
Slice the 6cm radish pieces into uniform thickness, about 0.2cm. Thin and even slices are essential! Neatly stack the sliced radish pieces and, starting from the top, cut them into julienne strips of consistent length. The key to excellent Mu Saengchae lies in the ‘uniform shape and size.’ Avoid julienning a large batch at once; slicing in smaller portions ensures a beautiful appearance and easier management during cooking.
Step 6
Place the julienned radish into a sieve and sift the fine chili powder over it. Sifting prevents clumps of chili powder and ensures an even coating of color on the radish, preventing it from becoming paste-like. Using fine chili powder will result in a smoother and more appealing vibrant red color.
Step 7
Gently toss and mix the radish with the sifted chili powder using your hands until it achieves a rich, carrot-like color. It’s important to thoroughly mix the chili powder until it’s evenly distributed and the radish has a pleasing color. Avoid vigorous kneading, as this can diminish the radish’s crispiness. A gentle, massaging motion is the key.
Step 8
Add the prepared seasoning mixture to the chili-coated radish strips and gently combine everything. Mix lightly to ensure the seasoning is evenly distributed throughout the radish. Present the finished Mu Saengchae attractively on a plate and submit it completely. Wishing you success with your crisp, sweet, and spicy Mu Saengchae! I hope you achieve excellent results on your test!
