Crispy and Delicious Sweet and Sour Radish Salad (Mu Saeng Chae)
Crispy and Delicious Sweet and Sour Radish Salad (Mu Saeng Chae)
The Ultimate Side Dish to Awaken Your Appetite! Easy Mu Saeng Chae Recipe
Make this incredibly refreshing and flavorful sweet and sour radish salad (Mu Saeng Chae) at home. Its crisp texture and a delightful balance of spicy, sweet, and sour notes make it a perfect accompaniment to any meal. This vibrant side dish is sure to become a staple.
Main Ingredients- 430g Korean radish (about 1/3 of a medium radish)
- A small amount of green onion (adjust to your preference)
Seasoning- 1/2 Tbsp coarse sea salt (for salting the radish)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sugar (adjust sweetness to taste)
- 2 Tbsp vinegar (adjust sourness to taste)
- 1.5 Tbsp gochugaru (Korean chili flakes, adjust spiciness to taste)
- 1/2 Tbsp minced garlic (optional, adjust to taste)
- A sprinkle of toasted sesame seeds (for garnish)
- 1/2 Tbsp coarse sea salt (for salting the radish)
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sugar (adjust sweetness to taste)
- 2 Tbsp vinegar (adjust sourness to taste)
- 1.5 Tbsp gochugaru (Korean chili flakes, adjust spiciness to taste)
- 1/2 Tbsp minced garlic (optional, adjust to taste)
- A sprinkle of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Peel the Korean radish and slice it thinly, about 0.3cm thick. Then, cut the slices into strips about 5cm long. Place the julienned radish in a mixing bowl.
Step 2
Add 1/2 Tbsp of coarse sea salt to the julienned radish and gently mix it in. Let it sit for 10 minutes to salt and tenderize the radish. This step helps to draw out excess moisture and makes the radish extra crunchy.
Step 3
While the radish is salting, finely chop the green onion. Mince the garlic as well, if you are using it.
Step 4
After 10 minutes, gently squeeze the radish with your hands to remove as much liquid as possible. This is a crucial step to prevent the salad from becoming watery and to help the seasoning adhere better.
Step 5
Add 1.5 Tbsp of gochugaru (Korean chili flakes) to the squeezed radish. Instead of mixing immediately, let it sit for about 5 minutes. This allows the chili flakes to absorb some moisture and bloom, enhancing their vibrant color.
Step 6
Once the gochugaru has bloomed, add 1 Tbsp of fish sauce, 1 Tbsp of sugar, 2 Tbsp of vinegar, the minced garlic, and the chopped green onion. Taste the mixture and adjust the amount of vinegar and sugar to your preference. A good balance of sweet and sour is key, so don’t hesitate to add more if needed.
Step 7
Gently mix all the ingredients together, ensuring the seasoning is evenly distributed. Be careful not to over-mix, which can make the radish mushy. Finally, sprinkle with toasted sesame seeds for garnish. Transfer the finished Mu Saeng Chae to a serving dish and enjoy this refreshing and delicious side!
