Nutrient-Rich! A Symphony of Seasonal Oysters and Crisp Radish: Ggul-Mu Saengchae (Oyster and Radish Salad)
The Ultimate Guide to Making Delicious Ggul-Mu Saengchae, a November Seasonal Delicacy
November has arrived, and with it, the season for plump, sweet oysters and crisp radishes! This recipe brings together these seasonal stars in a vibrant Ggul-Mu Saengchae (oyster and radish salad) that’s both refreshing and flavorful. Forget lengthy marinating processes; this recipe skips the salting step, resulting in a perfectly textured salad with minimal wateriness. Its bright, zesty flavor profile, complemented by the fresh taste of oysters, is guaranteed to become a new favorite on your dining table. Whether for a special occasion or a simple weeknight meal, this Ggul-Mu Saengchae will add a touch of culinary delight. Let’s get started!
Main Ingredients- 300g Radish (Choose firm and fresh ones)
- 200g Oysters (Fresh, shucked, and cleaned)
- 1 handful Chives (Cut into approximately 4-5 cm lengths)
Seasoning Ingredients- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Fish Sauce (Can use anchovy or other types)
- 0.7 Tbsp Minced Garlic (approx. 10g)
- 1 Tbsp Maesil Cheong (Plum Extract – for sweetness and depth)
- 1 Tbsp Oligodang (Corn Syrup or similar, for mild sweetness)
- 1 Tbsp Toasted Sesame Seeds (For nutty aroma)
- 1 pinch Ginger Powder (or a tiny amount of minced ginger)
- 0.5 Tbsp Salt (For final taste adjustment)
- A little Toasted Sesame Seeds (For garnish)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Fish Sauce (Can use anchovy or other types)
- 0.7 Tbsp Minced Garlic (approx. 10g)
- 1 Tbsp Maesil Cheong (Plum Extract – for sweetness and depth)
- 1 Tbsp Oligodang (Corn Syrup or similar, for mild sweetness)
- 1 Tbsp Toasted Sesame Seeds (For nutty aroma)
- 1 pinch Ginger Powder (or a tiny amount of minced ginger)
- 0.5 Tbsp Salt (For final taste adjustment)
- A little Toasted Sesame Seeds (For garnish)
Cooking Instructions
Step 1
Begin by thoroughly washing the radish. If the skin is a bit dirty, gently peel it with a peeler; otherwise, for fall radishes, a good scrub is often enough. Cut the chives into manageable 4-5 cm pieces. For the oysters, gently rinse them in lightly salted water to remove any grit or shell fragments, then drain them well in a colander. This rinsing process also helps remove any unpleasant fishy odor.
Step 2
Once the radish is clean, slice it into thin rounds, about 0.5 cm thick. Then, following the grain of the radish, cut these rounds into fine julienne strips, approximately 0.3 cm thick. Aim for consistent thickness; too thick and they won’t cook through properly, too thin and they might lose their delightful crunch.
Step 3
Now, let’s start seasoning! We’re making a fresh, crisp salad without any pre-salting. Add the gochugaru (Korean chili flakes) to the julienned radish and gently mix with your hands. Coating the radish with chili flakes first helps it absorb the color evenly and prepares it for the other seasonings.
Step 4
To the chili-coated radish, add the fish sauce, maesil cheong (plum extract), and minced garlic. Mix everything thoroughly. If you don’t have fish sauce, anchovy sauce works just as well, and feel free to adjust the amount based on your preference. Be mindful with the garlic; too much can overpower the dish.
Step 5
Incorporate the oligodang (corn syrup) for a touch of mild sweetness, and then add the prepared chives. Gently toss to combine. Here’s the crucial tip: add the oysters last! Stir them in only once or twice very gently. Adding oysters too early or mixing them too vigorously can cause them to break down and become mushy, compromising their lovely texture.
Step 6
Taste the salad and adjust the seasoning as needed. If it’s not salty enough, add a small pinch of salt (sea salt or regular salt works) and mix gently. It’s best to add salt gradually and taste as you go, ensuring a balanced flavor that highlights the natural taste of the radish and oysters.
Step 7
Transfer the finished Ggul-Mu Saengchae to a serving dish. Sprinkle generously with toasted sesame seeds for an extra layer of nutty flavor and visual appeal. Behold your beautiful creation: a crisp, refreshing salad bursting with the flavors of fresh radish and succulent oysters!
Step 8
This Ggul-Mu Saengchae, made with the best of November’s seasonal bounty, is the perfect banchan (side dish). It’s so delicious, it might just become your new go-to recipe for a quick and healthy meal. Enjoy the wonderful taste of autumn with this delightful oyster and radish salad!
