Dish of Crisp, Spicy Radish Salad
(click to enlarge)

Crisp & Spicy Radish Salad


Korea   -   Mu-Saengchae
Makes:
Effort:
Sched:
DoAhead:  		 2-1/2 cups
**
30 min
Yes		 A very fine crunchy salad with adjustable chili heat. It can also be used as a Banchan (tiny side dish).

1
1/2
2
1
1-1/2
2-1/2
2
-------
1
#
T
cl

T
T
T
---
t
Radish (1)
Salt
Garlic
Scallion
Chili Flake (2)
Fish Sauce (3)
Sesame Oil, dark
-- Garnish
Sesame Seeds (4)
Make   -   (45 min (with salting) - 25 min work)
  1. Peel RADISH (I usually don't bother on a Korean Radish) and cut into about 1/8 inch juliennes (see Slicing).
  2. Option If you will be serving the salad immediately, you can make it without salting and the Radish will be crisper. If serving will be delayed, or it is to be used as Banchan, mix Radish with 1/2 Tablespoon of Salt and let sweat for at least 20 minutes, tumbling now and then. Rinse, drain and dry well (a salad spinner works really well here).
  3. Crush GARLIC and chop fine. Slice SCALLIONS crosswise thin.
  4. Mix All Items and toss well so everything is evenly coated.
  5. Garnish with Sesame Seeds and serve cold.
NOTES:

  1. Radish:

      A Korean Radish (cylindrical) is preferred, but a Japanese Daikon (carrot shaped) will work fine, there isn't a lot of difference.

  2. Chili Flake:

      This should be a fine Korean flake, which is (usually) only moderately hot. For me I use 2 Tablespoons, but if you are Chili-shy, you can go as low as 1 Tablespoon. For details see our Korean / Japanese Chilis page.

  3. Sesame Seeds:

      Toasted sesame seeds are essential for Korean cuisine. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds page.

  4. Slicing:

      To save time and get a very uniform product, I use a Julienning Mandolin (1/8 inch) to cut a Korean Radish. I have also used a julienning "Y" vegetable peeler for this job, or, you can use a knife (takes longer, higher skill level). The stiff wide Korean radish took too much strength to run through the Mandolin blades unaided, so I used a soft rubber mallet to drive it through.

  5. Vegetarian:

      Instead of the Fish Sauce, use 1 Tablespoon good Rice Vinegar and 1 Tablespoon Soy Sauce.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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