Crisp and Refreshing Radish Salad (Mu Saengchae)
Crisp and Refreshing Radish Salad (Mu Saengchae)
How to Make Delicious and Easy Radish Salad (Mu Saengchae)
This radish salad is delicious on its own as a side dish or adds wonderful flavor when mixed into bibimbap. It’s simple to make and features a delightful crisp texture and refreshing taste.
Main Ingredients- 2/3 medium radish (approx. 500g)
- Small bunch of green onions, cut into 5cm lengths
- 1 Tbsp salt
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp salted shrimp (including liquid)
- 1 tsp minced garlic
- 1/3 tsp ginger juice (or a little minced ginger)
- 1 tsp sugar (or 1 Tbsp plum extract)
- A pinch of toasted sesame seeds (ground)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp salted shrimp (including liquid)
- 1 tsp minced garlic
- 1/3 tsp ginger juice (or a little minced ginger)
- 1 tsp sugar (or 1 Tbsp plum extract)
- A pinch of toasted sesame seeds (ground)
Cooking Instructions
Step 1
We’ll use about two-thirds of the radish, focusing on the part with the leaves attached. This section is naturally sweeter and less pungent, making it ideal for a fresh salad. The firm root part can be saved for other dishes.
Step 2
First, wash the radish thoroughly to remove any dirt. Instead of peeling the entire skin with a peeler, I recommend using a knife to gently scrape off only the dirty or uneven parts. The radish skin contains twice as much Vitamin C as the radish flesh, so by scraping lightly, you preserve nutrients and reduce waste. This method also works well when preparing dried radish (musaengchae).
Step 3
Now, it’s time to julienne the radish. After slicing the radish into rounds, cut them in half to create semi-circular pieces. Then, lay these pieces flat and slice them thinly. This technique provides stability and makes it easier to achieve uniform, thin strips, even for beginners. It feels much safer and more manageable.
Step 4
We’ll lightly season the julienned radish with salt. Since we won’t be rinsing the radish after salting, it’s important not to oversalt. We’re essentially bringing out moisture and a subtle brine. Add 1 tablespoon of salt, mix it well with the radish, and let it sit for about 10 minutes. This step helps to slightly tenderize the radish.
Step 5
While the radish is resting, let’s prepare the seasoning mixture. Mixing the gochugaru with the salted shrimp liquid first helps the chili flakes bloom, creating a beautiful, vibrant color. If the mixture seems too dry and the chili flakes aren’t easily blending, you can add a little water instead of more shrimp liquid. Add the ginger juice, which helps to mellow any strong radish flavor, and sugar for a touch of sweetness. If you prefer a tangy radish salad, you can add vinegar or lemon juice later, as acidic ingredients are best added towards the end to maintain their brightness. For now, let’s just combine the other seasonings.
Step 6
Wash the green onions and cut them into approximately 5cm lengths. Set them aside for now; they will be added to the salad with the seasoning.
Step 7
Gently squeeze out some of the liquid from the salted radish, but don’t rinse it. Place the radish directly into a bowl with the prepared seasoning mixture and the chopped green onions. Using your hands, gently toss and mix everything together until the seasoning evenly coats the radish. Be careful not to overmix, as this can make the radish mushy. The key is a gentle, ‘jobul-jobul’ motion.
Step 8
Finally, add the ground toasted sesame seeds. Taste the salad and adjust the seasoning if needed with a little more salt. If you like it tangy, this is the time to add a splash of vinegar and gently mix again. Ensure all the flavors are well combined with another gentle ‘jobul-jobul’ toss.
Step 9
Your crisp, refreshing, and delicious radish salad is ready! Enjoy it as a side dish with warm rice or add it to your bibimbap for an extra burst of flavor. It’s truly delightful. ♩
