Crispy & Flavorful Radish Salad (Mu Saeng Chae): An Easy Recipe
A Popular Korean Side Dish: Fresh Radish Salad
Introducing Mu Saeng Chae, one of the most popular and beloved radish dishes. Its crisp texture and sweet and spicy seasoning are perfect for stimulating your appetite and make it an excellent side dish for rice! It’s even better because you can make it easily with simple ingredients. (Refer to video recipe at 04:05) This post is copyright protected. Unauthorized theft and reproduction of images and phrases is prohibited without prior consent from the author. You may be liable for unauthorized use.
Main Ingredients- 200g Radish: Please prepare fresh and firm radish.
- 2 Tbsp Gochugaru (Korean chili flakes): Adjust the spiciness to your preference.
- 1 Tbsp Minced Garlic: The pungent flavor of garlic adds depth.
- 1.5 Tbsp Sugar: Adds sweetness and enhances the savory notes.
- 1 Tbsp Vinegar: The sourness brings out the radish’s natural sweetness.
- 1 tsp Salt: The basic seasoning for balancing flavor.
- 1 Tbsp Fish Sauce (anchovy): A secret ingredient for adding umami and depth.
Cooking Instructions
Step 1
Wash the radish thoroughly under running water and peel it. Using a knife or a julienne peeler, cut the 200g portion of radish into thin, long strips. It’s important to cut them uniformly and thinly, as thicker strips can affect the texture. Place the julienned radish in a mixing bowl.
Step 2
Add 2 tablespoons of gochugaru (Korean chili flakes) to the julienned radish. Mixing the chili flakes first helps to evenly color the radish and makes it easier for the seasoning to adhere later. Gently mix the radish without crushing it.
Step 3
In a separate small bowl, combine 1 tablespoon of minced garlic, 1.5 tablespoons of sugar, 1 tablespoon of vinegar, 1 teaspoon of salt, and 1 tablespoon of fish sauce. Mix well with a spoon to create the dressing. Stir thoroughly until the sugar and vinegar are completely dissolved. This dressing will make the radish taste even richer and more flavorful.
Step 4
Pour the prepared dressing over the evenly colored radish. Now, gently mix with your hands to ensure the seasoning is distributed evenly throughout the radish. Avoid over-mixing, as this can release too much moisture from the radish, making it soggy. The secret to maintaining a crisp texture is to mix just enough until the ingredients are well combined. It’s delicious to eat immediately, but it tastes even better when chilled in the refrigerator for a short while!
