1
Cut the radish in half and peel the skin using a peeler.
Summer Radish Salad (Mu-saengchae)
Chef Kim Dae-seok's recipe for a crunchy, sweet, and tangy summer radish salad.
KoreanSide Dish
⏱️ 20 min total📝 10 steps
What You'll Need
Radish1/2 piece (600g)
New Sugar (artificial sweetener)1/3 tbsp
Vinegar2 swirls (4 tbsp)
Red chili powder2 tbsp
Minced garlic1 tbsp
Plum extract1 tbsp
Anchovy sauce2 tbsp
Salted shrimp2 tbsp of liquid only
Chives10 stalks
Whole sesame seeds1 tbsp
Instructions
2
Slice the radish sideways, then julienne it into 3~3.5mm thickness.
3
Add 1/3 tbsp of New Sugar to the julienned radish and sprinkle evenly.
4
Next, pour in the vinegar by swirling it around once or twice.
5
Toss the radish with the New Sugar and vinegar, and let it pickle for 20 minutes.
⏱️ 20m 0s6
Cut the 10 stalks of chives into 2cm lengths.
7
Pour the pickled radish into a strainer to drain, and lightly shake off the excess moisture.
8
Place the drained radish back into a bowl and add 2 tbsp of red chili powder to coat it first.
9
Add the chopped chives and 1 tbsp of crushed whole sesame seeds.
10
Lightly drizzle with sesame oil and toss until evenly coated.