Spicy & Savory Radish Salad with Fermented Beltfish Sauce (Galchi Sokjeot)
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Discover the incredibly delicious and spicy radish salad, seasoned with fermented beltfish sauce (Galchi Sokjeot)! Inspired by the exquisite taste of Galchi Sokjeot discovered during a trip to Jeong-eup, I decided to make this unique radish salad. I bought a large radish, used it for braised beltfish and braised short ribs, and still had some left. This is when I thought of making Mu Saengchae (raw radish salad). The beauty of this recipe lies in its simplicity; it uses only gochugaru (red chili flakes) and Galchi Sokjeot for seasoning, creating a rich depth of flavor. It’s fantastic served over rice or as a perfect accompaniment to ramen. Let’s make this flavorful Galchi Sokjeot Mu Saengchae together!
Main Ingredients
- 1/4 medium radish (approx. 500g)
- 1 Tbsp coarse sea salt
- 1 cup (200ml) water
Cooking Instructions
Step 1
Thoroughly wash the radish, then thinly julienne it into approximately 0.5cm thick strips. Place the julienned radish in a bowl, add 1 Tbsp of coarse sea salt, and gently toss to coat. Pour in 1 cup (200ml) of water and let the radish sit for about 2 hours to salt. This process softens the radish, concentrates its natural sweetness, and draws out some moisture. After 2 hours, taste the salted radish. If it’s too salty, rinse it 2-3 times under clean running water, then soak it in fresh cold water for about 10 minutes to remove excess saltiness. It’s crucial to taste after salting and rinse if necessary, as unrinsed salty radish can make the final dish too intense. Once the saltiness is adjusted, gently squeeze out any excess water. For best results, use a clean kitchen towel or cheesecloth to wring out the moisture thoroughly. Removing as much water as possible is key to achieving a crisp radish salad that won’t become watery later.
Step 2
Transfer the squeezed radish strips to a bowl. Add 2 Tbsp of gochugaru and 1 tsp of minced garlic. Gently mix these ingredients into the radish. Coating the radish with the chili flakes first helps to achieve a vibrant and even color, making the salad more appealing.
Step 3
Now, add the remaining seasoning ingredients: 2 Tbsp chopped green onion, 2 Tbsp Galchi Sokjeot, 1 Tbsp plum extract, 1 tsp sugar, 1 tsp sesame oil, and 1 tsp toasted sesame seeds. Gently mix everything together with your hands, massaging the ingredients into the radish until it takes on a rich red hue. This thorough mixing ensures the flavors are well absorbed. Remember, ensuring the radish is well-drained beforehand is vital for maintaining its crispness and preventing excess liquid from forming in the finished salad.
Step 4
Arrange the finished radish salad attractively on a serving plate. Sprinkle with toasted sesame seeds for a final garnish. Your delicious radish salad, infused with the unique umami and spicy notes of Galchi Sokjeot, is now complete! Enjoy this delightful side dish with rice or as a perfect partner to your favorite noodle dishes.
