Crisp and Tangy-Sweet Baek Jong-won Style Radish Salad (Mu Saengchae)
Crisp and Tangy-Sweet Baek Jong-won Style Radish Salad (Mu Saengchae)
Baek Jong-won’s Recipe: How to Make Delicious Restaurant-Style Korean Radish Salad
Here’s a versatile side dish perfect for when you’re out of kimchi or want to elevate your grilled meat experience: Mu Saengchae! Follow Baek Jong-won’s recipe to easily create two delicious styles at home: a spicy red version and a clean, white restaurant-style version. The crisp texture and tangy-sweet flavor will awaken your palate and cut through richness, making it a perfect accompaniment to any meal.
Spicy Red Radish Salad (Baek Jong-won Recipe)- 1/2 medium radish
- 2 Tbsp coarse sea salt (or kosher salt)
- 2 Tbsp brown sugar
- 1/4 cup gochugaru (Korean chili powder, fine grind)
- 1 Tbsp minced garlic
- 1/4 cup vinegar
- 1 cup chopped scallions
- 1 Tbsp toasted sesame seeds
Clean White Restaurant-Style Radish Salad- 1/2 medium radish
- 2 Tbsp coarse sea salt (or kosher salt)
- 1 cup sugar
- 1 cup vinegar
- 5 cups water
- 1/2 medium radish
- 2 Tbsp coarse sea salt (or kosher salt)
- 1 cup sugar
- 1 cup vinegar
- 5 cups water
Cooking Instructions
Step 1
First, wash the radish thoroughly under running water. Using a peeler or a knife, carefully peel off the skin. Be mindful not to peel too thickly, as the skin contains nutrients.
Step 2
Once cleaned, thinly julienne the radish using a mandoline slicer or a knife. A mandoline will help you achieve uniform, thin strips quickly. Aim for a thickness of about 0.3 cm for the best texture.
Step 3
Since we’ll be making two versions of Mu Saengchae today, divide the julienned radish into two separate bowls. This separation makes it convenient to season each style according to its specific recipe.
Step 4
For the spicy red radish salad, add 2 tablespoons of coarse sea salt and 2 tablespoons of brown sugar to one bowl of julienned radish. The salt and sugar will draw out moisture from the radish through osmosis, helping to create a crisp texture.
Step 5
Gently massage the radish with the salt and sugar using your hands until it softens slightly. Once the radish begins to wilt a bit, add 1 tablespoon of minced garlic and 1 cup of chopped scallions, and mix again lightly.
Step 6
Now, add 1/4 cup of fine gochugaru (Korean chili powder) and mix well until the color is evenly distributed. A pro tip: adding a tiny amount of grated ginger (about 1/2 teaspoon) at this stage can add a professional depth of flavor, similar to restaurant-style dishes. Don’t worry if you don’t have ginger; it’s optional.
Step 7
Finally, pour in 1/4 cup of vinegar and mix everything thoroughly. Taste and adjust the seasoning by adding more salt, sugar, vinegar, or chili powder to suit your preference. Finish by sprinkling 1 tablespoon of toasted sesame seeds for a nutty aroma. (Tip: For an extra umami boost, you can add 1 tablespoon of anchovy sauce and then adjust the saltiness with salt.) The red radish salad can be enjoyed immediately, but for an even more developed tangy-sweet flavor, refrigerate it for 1-2 hours to let it mature.
Step 8
Next, let’s make the clean white radish salad, the restaurant-style version often served with grilled meats. This version is free of chili powder, offering a refreshing taste that pairs wonderfully with grilled dishes and naengmyeon (cold noodles). In the second bowl of julienned radish, add 2 tablespoons of coarse sea salt and toss lightly. This step helps remove any bitterness from the radish and maintains its crispness by drawing out moisture.
Step 9
After salting the radish, add 1 cup of sugar and 1 cup of vinegar, then mix well. Lastly, pour in 5 cups of water to dilute the overall seasoning. Let this mixture sit and mature for about 2 hours to create a delicious restaurant-style radish salad that enhances the flavor of grilled meats.
Step 10
Taste the salad and adjust the amounts of sugar, vinegar, and water according to your personal preference. This white radish salad also tastes best when chilled after 1-2 hours of refrigeration, allowing it to become even crisper and more flavorful.
Step 11
This radish salad is a fantastic accompaniment to any grilled meats like pork belly or neck, and it also serves as an excellent substitute for kimchi when you’re in a pinch. Elevate your dining table with these two versatile Mu Saengchae recipes!
