Crisp Radish Salad (Mu Saengchae)
Easy and Crispy Mu Saengchae Without Salting
Discover the secret to a delightfully crisp radish salad, Mu Saengchae, made the easy way without pre-salting! This method preserves the radish’s natural crunch, making it perfect not only as a standalone banchan (side dish) but also as a fantastic addition to bibimbap. The refreshing and crisp texture of Mu Saengchae is incredibly satisfying, making it a go-to side dish for any meal. It’s especially a lifesaver during the hot summer months when you need quick and delicious side dishes. Try making this wonderful Mu Saengchae to elevate your dining table!
Ingredients
- 300g Korean radish
- 1/2 Tbsp salt
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp sugar or corn syrup (oligosaccharide)
- 1/3 Tbsp minced ginger
- 1/3 Tbsp salted fermented shrimp (saeujeot)
- 1/2 Tbsp sesame oil
- Sesame seeds
- Whole sesame seeds
Cooking Instructions
Step 1
First, peel the Korean radish thoroughly. You can julienne it using a mandoline slicer for consistency, or cut it by hand. While a mandoline gives uniform cuts, I find that hand-slicing allows the radish’s natural crispness to shine through more. Feel free to choose your preferred method based on the texture you desire.
Step 2
The key to this recipe is skipping the pre-salting! Once the radish is sliced and in a bowl, add 1/2 tablespoon of salt and gently toss. Instead of letting it sit, immediately mix in the seasonings: 1 tablespoon of gochugaru, 1/2 tablespoon of sugar (or corn syrup), 1/3 tablespoon of minced ginger, 1/3 tablespoon of salted fermented shrimp, and 1/2 tablespoon of sesame oil. This immediate seasoning after a light salt toss is crucial for maintaining the radish’s crisp texture.
Step 3
Gently mix and massage the ingredients until the gochugaru evenly coats the radish. The gochugaru provides the vibrant red color and a pleasant mild heat. If you prefer a spicier kick, feel free to add more gochugaru to your liking.
Step 4
Finish by sprinkling a generous amount of crushed sesame seeds and whole sesame seeds for a nutty aroma and flavor. A combination of both adds a wonderful depth. This Mu Saengchae stays wonderfully crisp even after refrigeration, making it an excellent side dish to prepare ahead of time.
