Crunchy & Flavorful Radish Salad (Mu Saengchae Muchim)
Crunchy & Flavorful Radish Salad (Mu Saengchae Muchim)
Sweet & Tangy Radish Salad: The Secret to a Water-Free, Long-Lasting Side Dish
Enjoy the delightful crunch of ‘Mu Saengchae Muchim’ (spicy pickled radish salad), just like the kind served at Korean BBQ or jokbal restaurants. By pickling the radish to achieve a perfect sweet and tangy flavor and then squeezing out excess moisture, you can prevent it from becoming watery, ensuring it stays delicious for days. This versatile side dish pairs wonderfully with any meal.
Main Ingredients- Radish 300g (approx. 270g after peeling)
- Green Onion 10g (approx. 4cm length)
Radish Salad Seasoning- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp salted shrimp (saeujeot)
- 1 tsp fish sauce (e.g., Kkanari Aekjeot)
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
For Pickling the Radish- 1 Tbsp sugar
- 2 Tbsp vinegar
- 0.5 Tbsp salt
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1 tsp salted shrimp (saeujeot)
- 1 tsp fish sauce (e.g., Kkanari Aekjeot)
- 1 Tbsp sugar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
For Pickling the Radish- 1 Tbsp sugar
- 2 Tbsp vinegar
- 0.5 Tbsp salt
Cooking Instructions
Step 1
First, peel the radish and then julienne it into relatively thick strips, about 0.7cm thick. Thinly slice the green onion into 4cm lengths. Finely mince the garlic and ginger. (Alternatively, you can use scallions instead of green onions, if you prefer.)
Step 2
In a bowl, combine the julienned radish with 0.5 Tbsp salt, 1 Tbsp sugar, and 2 Tbsp vinegar. Gently mix and massage the ingredients into the radish. This step is crucial for drawing out the radish’s moisture and preparing it to absorb the flavors.
Step 3
Let the radish sit for about 20 minutes to pickle and soften. During this time, gently toss the radish once to ensure it pickles evenly. This helps in achieving a consistent texture and flavor.
Step 4
After pickling, do not rinse the radish! Instead, place the pickled radish into a fine-mesh sieve or a clean cheesecloth and squeeze out as much liquid as possible with your hands. Thoroughly draining the radish is the key to preventing a watery salad and maintaining its crispness.
Step 5
In a larger mixing bowl, combine the squeezed radish, sliced green onions, minced garlic, and minced ginger. Add 2 Tbsp gochugaru, 1 Tbsp sugar, 1 tsp salted shrimp, and 1 tsp fish sauce. Gently toss everything together until the radish is evenly coated with the seasoning.
Step 6
Finally, drizzle in 1 Tbsp of sesame oil. The nutty aroma of the sesame oil will enhance the overall flavor profile of the salad.
Step 7
Give it one last gentle toss to incorporate the sesame oil, and your delicious, crunchy ‘Mu Saengchae Muchim’ is ready!
Step 8
Following this recipe will result in a wonderfully refreshing salad with a perfect balance of sweet and tangy flavors, along with the signature crisp bite of radish. Because the moisture has been properly removed, this salad will stay crisp and delicious even when stored in the refrigerator for several days. Enjoy this delightful homemade side dish!
