Quick and Easy Korean Radish Salad (Mu Saengchae)
Autumn’s Delight! Super Simple Mu Saengchae Recipe
Experience the refreshing taste of autumn with this crisp and vibrant Korean radish salad, Mu Saengchae. This easy-to-make side dish is perfect for topping rice or accompanying any meal. We’ll show you how to transform a large daikon radish into a flavorful and satisfying salad, perfect for using up any extra produce!
Main Ingredients- 1 large Daikon Radish (approx. 1kg)
- 1/2 stalk Green Onion
Seasoning Ingredients- 1.5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 3 Tbsp Fish Sauce (anchovy or sand lance)
- 1.5 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup or rice syrup, for gloss and sweetness)
- 2 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 3 Tbsp Fish Sauce (anchovy or sand lance)
- 1.5 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup or rice syrup, for gloss and sweetness)
- 2 Tbsp Vinegar
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Begin by thoroughly washing the daikon radish. Peel the skin thinly using a peeler or a knife. Then, prepare a mandoline slicer or a grater to shred the radish. (Tip: If your radish is very large, you can use just half of it; this recipe uses about half of a large radish.)
Step 2
Using the mandoline slicer or grater, thinly shred the radish. Be careful to protect your fingers. Gently move the radish back and forth against the blades. (Tip: If you don’t have a mandoline slicer, you can finely julienne the radish with a knife. Aim for thin, even strips, avoiding pieces that are too thick, similar to dried radish strips.)
Step 3
Place the shredded radish in a bowl. Add all the seasoning ingredients: 1.5 Tbsp gochugaru, 3 Tbsp fish sauce, 1.5 Tbsp sugar, 1 Tbsp oligodang, 2 Tbsp vinegar, and 1 Tbsp minced garlic. Mix everything well to combine.
Step 4
Gently toss the radish with the seasonings until evenly coated. Finely chop the green onion and add it to the bowl, then mix again. (Tip: Mu Saengchae tastes even better after resting for a short while, allowing the flavors to meld. Since radish releases a lot of water, the seasoning might become diluted. Taste and adjust with a little more salt or fish sauce if needed.)
Step 5
Finish by sprinkling sesame seeds on top. This Mu Saengchae is wonderfully simple and requires no cooking! It’s a fantastic side dish with minimal cleanup. Serve it over a bowl of warm rice, add a fried egg, drizzle with sesame oil, and mix for an incredibly delicious meal!
