Crisp & Tangy Korean Radish Salad (Mu Saengchae) – Winter Recipe
Crisp & Tangy Korean Radish Salad (Mu Saengchae) – Winter Recipe
Delicious Winter Side Dish: Refreshing Korean Radish Salad
Winter radishes are naturally sweet and wonderfully crisp, making them perfect for this refreshing raw salad (Mu Saengchae). It’s a fantastic appetizer that stimulates the appetite! It pairs beautifully with Korean stews like Doenjang Jjigae or Cheonggukjang, especially when mixed with rice, or served alongside grilled meats for an enhanced dining experience. This recipe offers detailed, easy-to-follow instructions for beginners to create a flavorful and vibrant side dish.
Main Ingredients- Radish (Mu) 150g (approx. 1/4 medium radish)
Seasoning Ingredients- Sugar 1 Tbsp
- Rice Vinegar 1.5 Tbsp
- Salt 1 tsp
- Fish Sauce (Anchovy) 1/2 Tbsp
- Gochugaru (Korean chili flakes, fine) 1.5 Tbsp
- Minced Garlic 1/2 Tbsp
- Sesame Seeds (toasted or crushed) 1/2 Tbsp
- Sesame Oil 1/2 Tbsp
- Sugar 1 Tbsp
- Rice Vinegar 1.5 Tbsp
- Salt 1 tsp
- Fish Sauce (Anchovy) 1/2 Tbsp
- Gochugaru (Korean chili flakes, fine) 1.5 Tbsp
- Minced Garlic 1/2 Tbsp
- Sesame Seeds (toasted or crushed) 1/2 Tbsp
- Sesame Oil 1/2 Tbsp
Cooking Instructions
Step 1
First, wash the 150g of radish thoroughly, peel it, and then julienne it into thin strips, about 1mm thick. Slicing it thinly is key for the best flavor absorption and texture.
Step 2
In a bowl with the julienned radish, add the sugar (1 Tbsp), rice vinegar (1.5 Tbsp), fish sauce (1/2 Tbsp) for a savory depth, and salt (1 tsp) for seasoning. These form the base of your dressing.
Step 3
Gently toss the radish with the added seasonings using your hands. Let it sit for about 10 minutes. This resting period allows the radish to release some of its moisture, making it even crisper and more receptive to the other flavors.
Step 4
After 10 minutes, the radish should feel slightly softened and pliable, bending easily. Now, it’s time to add the remaining seasonings. Stir in the gochugaru (1.5 Tbsp) for a mild heat and vibrant color, and the minced garlic (1/2 Tbsp) for aromatic depth. (We’ll add the sesame oil last.)
Step 5
Gently mix everything together again, ensuring the seasonings are evenly distributed throughout the radish. Be careful not to over-mix or mash the radish, as this can affect its crisp texture. Finally, drizzle in the sesame oil (1/2 Tbsp) for its nutty aroma and add the sesame seeds (1/2 Tbsp). Give it one last gentle toss.
Step 6
Transfer the beautifully mixed radish salad to a serving dish. Your delicious, crisp, and tangy Mu Saengchae is ready to be enjoyed! It’s delightful served immediately, or you can chill it in the refrigerator for a short while for an even cooler, refreshing taste.
