Crispy Radish Salad (Mu Saengchae) with a Golden Ratio
Crispy Radish Salad (Mu Saengchae) with a Golden Ratio
Unlock the Freshness of Autumn Radishes! Learn to Make Crisp and Delicious Mu Saengchae with Ryu Soo-young’s Recipe
As the cool autumn breeze arrives, radishes reach their peak deliciousness! ‘Autumn radishes are like medicine’ – they are packed with nutrients. Today, we’re using this seasonal bounty to make Mu Saengchae, a refreshing and flavorful Korean radish salad that perfectly complements hearty dishes like braised cutlassfish. This recipe, inspired by chef Ryu Soo-young, offers a golden ratio for a delightful balance of flavors and a satisfying crunch. It’s simple enough for anyone to follow!
Core Ingredients- 1/2 medium fresh autumn radish
- 1/2 stalk crisp scallion
Golden Ratio Seasoning- 5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp sugar
- 3 Tbsp vinegar
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (e.g., anchovy sauce)
- 1/2 Tbsp salt
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp sugar
- 3 Tbsp vinegar
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (e.g., anchovy sauce)
- 1/2 Tbsp salt
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
The key to excellent Mu Saengchae is its crisp texture! Prepare half a medium radish and julienne it into strips about 0.5 cm thick. Aim for a slightly thicker cut, as very thin strips can easily become mushy.
Step 2
Transfer the julienned radish to a large bowl. Add 4 tablespoons of sugar and 1/2 tablespoon of salt. Gently toss and mix to coat the radish. This step is crucial for drawing out moisture and ensuring a crisp bite. Let it sit for about 10 minutes to lightly pickle.
Step 3
Lightly squeeze out any excess water from the pickled radish (don’t wring it out completely!). Add 5 tablespoons of gochugaru and the finely chopped scallion. Mix well until the radish is evenly coated with the chili flakes. Gently toss to ensure the vibrant red color develops beautifully.
Step 4
Now, let’s add the sweet and tangy flavors. Stir in 3 tablespoons of vinegar, 2 tablespoons of soy sauce, and 1 tablespoon of fish sauce. Continue to mix thoroughly. Taste and adjust seasoning with a tiny bit more salt if needed.
Step 5
Finally, add 1 tablespoon of sesame oil and a pinch of toasted sesame seeds for a nutty aroma and flavor. Give it a final toss, and your delicious Mu Saengchae is ready! It’s great to eat immediately, but chilling it in the refrigerator will enhance its crispness and refreshing taste. Serve it as a side dish with rice, braised fish, grilled meats, or any of your favorite Korean meals!
