Gochugaru Radish Salad (Mu Saengchae)

Crispy radish matchsticks turned vibrant red by the chili. A sweet and acidic start that finishes with the deep, smoky heat of gochugaru flakes.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 120
• Protein: 3 g
• Carbs: 18 g
• Fat: 3 g

Ingredients

• 500 g Korean radish ( peeled and cut into matchsticks )
• 3 tbsp gochugaru ( powder )
• 1 tsp Gray sea salt ( for sweating )
• 2 piece Garlic ( finely minced )
• 1 tbsp White sugar
• 2 tbsp Rice vinegar
• 1 tbsp fish sauce
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tbsp sesame seeds ( toasted )

Instructions

1. Slice the radish

   Peel the Korean radish. Slice into thin rounds, then into regular matchsticks about 2mm thick. The sticks should feel firm under the knife.

2. Sweat the radish

   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. Season and color

   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. Finishing

   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.

Chef's tips

• 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.

Storage

Keep for 3 to 4 days in the refrigerator in an airtight container. The radish will continue to acidify slightly.