Gochugaru Radish Salad (Mu Saengchae)
Ingredients
- 500 gKorean radish (peeled and cut into matchsticks)
- 3 tbspgochugaru (powder)
- 1 tspGray sea salt (for sweating)
- 2 pcGarlic (finely minced)
- 1 tbspWhite sugar
- 2 tbspRice vinegar
- 1 tbspfish sauce
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tbspsesame seeds (toasted)
Method
Crispy radish matchsticks turned vibrant red by the chili. A sweet and acidic start that finishes with the deep, smoky heat of gochugaru flakes.
- 1
Peel the Korean radish. Slice into thin rounds, then into regular matchsticks about 2mm thick. The sticks should feel firm under the knife.
- 2
Mix the radish with grey sea salt in a bowl. Let rest for 15 minutes until the radish is flexible and has released its water. Squeeze firmly with your hands to wring it out.
- 3
Add the gochugaru to the drained radish. Mix by hand so the pigment stains the flesh. Add minced garlic, sugar, rice vinegar, and fish sauce.
- 4
Thinly slice the green onions on a bias. Incorporate them into the salad along with the sesame seeds. The mixture should be glossy and evenly coated.
Frequently asked questions
How do you get this dish right?
- Use gloves when mixing the chili to avoid staining your hands.
- Let the salad sit for 30 minutes in the fridge before serving to let the flavors balance out.
- If the radish releases more water after seasoning, don't discard the juice; it's packed with flavor.
How long does this dish keep?
Keep for 3 to 4 days in the refrigerator in an airtight container. The radish will continue to acidify slightly.
