Crisp Radish Salad (Mu Saeng Chae) with a Special Seasoning Blend
Crisp Radish Salad (Mu Saeng Chae) with a Special Seasoning Blend
The Secret to Perfectly Seasoned Radish Salad That Stays Crisp
Following the great response to our Kkakdugi (cubed radish kimchi) recipe, many of you requested a Mu Saeng Chae (radish salad) recipe! Coincidentally, we had radishes on hand and were craving some, so we made this. Like with Kkakdugi, even when you lightly salt and mix Mu Saeng Chae, it tends to release a lot of water and the seasoning can feel a bit separate. That’s when I remembered the powder we used for Kkakdugi, and I came up with my own blend to create an even better flavor for Mu Saeng Chae. Wow, it tastes so much better! It prevents the typical sogginess and elevates even a simple batch into something special. I think I’ve found the key to an upgraded Mu Saeng Chae taste! It also seems to balance the flavor of the fish sauce perfectly. You can enjoy a clean, delicious taste without even needing sesame oil! Try making this Mu Saeng Chae with our secret powder. Have a wonderful day today! ♡
Main Ingredients- 1/4 Korean radish (about 2 handfuls, pre-salted)
- 1 tsp coarse sea salt
Seasoning- 3 tsp fish sauce (adjust to taste)
- 1 tsp secret powder blend
- A pinch of MSG (optional, to taste)
- A pinch of minced garlic
- Appropriate amount of chopped green onion
- Appropriate amount of toasted sesame seeds
- 3 tsp fish sauce (adjust to taste)
- 1 tsp secret powder blend
- A pinch of MSG (optional, to taste)
- A pinch of minced garlic
- Appropriate amount of chopped green onion
- Appropriate amount of toasted sesame seeds
Cooking Instructions
Step 1
First, wash the radish thoroughly and peel it. Slice it into bite-sized pieces about 0.5 cm thick, then julienne it into thin strips, about 0.3 cm thick. Cutting it thinly is key for the seasoning to absorb well.
Step 2
Place the julienned radish in a bowl and add 1 teaspoon of coarse sea salt. Gently mix to coat the radish. Salting the radish will draw out moisture, making it crunchier and improving its shelf life.
Step 3
Let the radish salt for about 10-15 minutes until it softens slightly. Rinse the radish under cold water 2-3 times to wash off the salt, then squeeze out as much water as possible with your hands. This step is crucial for preventing the radish salad from becoming watery.
Step 4
To the squeezed radish, add 3 teaspoons of fish sauce, 1 teaspoon of the special secret powder blend, a pinch of MSG (if using), a pinch of minced garlic, and chopped green onions. Gently mix everything together with your hands, like you’re massaging it. It’s important to gently loosen and mix with your fingertips to ensure the seasoning is evenly distributed.
Step 5
Finally, sprinkle generously with toasted sesame seeds. The nutty flavor of the sesame seeds will further enhance the overall taste of the radish salad. Transfer the finished Mu Saeng Chae to a serving dish. Enjoy your delicious radish salad!
