Crispy and Sweet & Spicy Radish Salad (Mu Saengchae) Golden Recipe
Make Delicious Mu Saengchae Effortlessly at Home!
Have you given up on making Mu Saengchae because it seemed too difficult? Don’t worry! With just a few simple tips, anyone can make delicious Mu Saengchae. Its crisp texture and perfectly balanced sweet and spicy seasoning make it an irresistible side dish that will have you reaching for more rice. Try completing your meal with this fantastic recipe!
Main Ingredients- Korean Radish (Mu) – 2 large bowls (approx. 500g)
- Chives – a small handful
Seasoning Ingredients- Anchovy Sauce (Myeolchi Aekjeot) – 2 Tbsp
- Onion Syrup – 1 Tbsp (generous)
- Gochugaru (Korean Chili Flakes) – 3 Tbsp
- Minced Garlic – 1 Tbsp
- Ginger Powder – a pinch (approx. 1/4 tsp)
- Salt – 1 Tbsp
- Sugar – 1 tsp
- Anchovy Sauce (Myeolchi Aekjeot) – 2 Tbsp
- Onion Syrup – 1 Tbsp (generous)
- Gochugaru (Korean Chili Flakes) – 3 Tbsp
- Minced Garlic – 1 Tbsp
- Ginger Powder – a pinch (approx. 1/4 tsp)
- Salt – 1 Tbsp
- Sugar – 1 tsp
Cooking Instructions
Step 1
First, wash and peel about 500g (2 large bowls) of Korean radish. Slice it thinly into matchsticks. Place the julienned radish in a bowl, add 1 Tbsp of salt and 1 tsp of sugar, and gently mix. Let it sit for about 20 minutes. This will draw out moisture from the radish, making it tender. Be careful not to let it sit too long, as the radish might become too soft.
Step 2
After 20 minutes, discard the water that has accumulated from the radish. Place the radish in a colander and drain out as much liquid as possible. Gently squeezing the radish by hand will help preserve its crisp texture.
Step 3
Add all the seasoning ingredients to the drained radish and mix well. Combine 3 Tbsp of gochugaru, 1 Tbsp of minced garlic, a pinch of ginger powder, 2 Tbsp of anchovy sauce, and 1 Tbsp of onion syrup. Mix thoroughly. Lastly, chop the chives into bite-sized pieces and lightly toss them in to help the seasoning distribute evenly.
Step 4
The Mu Saengchae, mixed by hand, looks incredibly appetizing! The vibrant color is beautiful, and the crisp texture from being freshly mixed is perfectly preserved.
Step 5
This freshly made Mu Saengchae is delicious right away, but letting it rest in the refrigerator for a bit allows the flavors to meld, creating an even deeper taste. Enjoy your delicious, moist, and wonderfully crisp Mu Saengchae!
