Saengchae is a general term for salad-like dishes that are made with uncooked vegetables. Mu Saengchae is made with Korean radish (mu), which is a variety of white radish (commonly known as daikon). It has a firm, crisp flesh and tastes slightly sweet and peppery. 

For mu saengchae, I like to salt the radish first to draw out some water, which gives the radish an extra crunch. This spicy and crunchy radish salad has the flavor of fresh kimchi, so it can also be a quick substitute for kimchi. It’s great in bibimbap as well.

Ingredients:

● 1 mu (Korean radish) ― about 450 grams

● 1 teaspoon salt

● 2 scallions, finely chopped

● 2 tablespoons gochugaru (red chili pepper flakes)

● 2 teaspoons minced garlic

● 1 teaspoon myeolchi aekjeot, fish sauce

● 1 teaspoon saewu jeot, salted shrimp

● 1 teaspoon sesame seeds

● 1/2 teaspoon sugar (adjust to taste) 

Clean the radish by scrubbing with a brush or scratching off the stubborn impurities with a small knife. Cut into match sticks.

Sprinkle the salt over the radish and toss well to coat evenly. Let it sit for about 15 minutes until the radish sticks have softened and some liquid has been released. Drain or gently squeeze out excess liquid. Do not rinse.

Add all the remaining ingredients. Mix well by hand. Taste, and add more salted shrimp or fish sauce, if needed.

By Ro Hyo-sun

See more recipes at www.koreanbapsang.com.