Recipes - Korean

Mu Saengchae Namul (Spicy Korean Radish)
Mu-Saengchae


Similar flavours to kimchi, this side dish is made with crunchy, juicy and sweet radish. Perfect accompaniment to any meal, especially Korean barbecued meat, seafood or bibimbap
Cooking Time: < 15mins
Serves:
Total time: < 15mins
Course: Side
Cook Method: Raw/No Cook
Cuisine: Korean









Ingredients:

450g mu (Korean radish)
1 tsp salt
2 spring onions (chopped finely)
2-3 tbsp gochugaru (Korean red chili pepper flakes, adjust to taste)
2 tsp garlic (minced)
1 tsp myulchi jeot (fish sauce)
1 tsp saewu jeot (salted shrimp, substitute with myulchi jeot if unavailable)
1 tsp sesame seeds
½ tsp sugar (adjust to taste)




Steps:
  1. Thoroughly clean the radish by scrubbing with a brush or, scrape off dirt with a small knife. Peel skin only if necessary. Cut radish into matchsticks of about 0.3cm thick.
  2. Place radish in a large bowl, and sprinkle salt all over. Toss to coat evenly. Set aside for 20 mins until the radish sticks soften and some liquid is released.
  3. Drain and gently squeeze out excess liquid from the radish sticks but do not rinse. Add in the rest of the ingredients. Mix well using your hand. Do a taste test and add more salted shrimp, or fish sauce if necessary.

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Mu Saengchae Namul (Spicy Korean Radish)

Mu Saengchae Namul (Spicy Korean Radish)

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Similar flavours to kimchi, this side dish is made with crunchy, juicy and sweet radish. Perfect accompaniment to any meal, especially Korean barbecued meat, seafood or bibimbap

Cooking Time: < 15mins
Serves:
Total time: < 15mins
Course: Side
Cook Method: Raw/No Cook
Cuisine: Korean
Ingredients

450g mu (Korean radish)
1 tsp salt
2 spring onions (chopped finely)
2-3 tbsp gochugaru (Korean red chili pepper flakes, adjust to taste)
2 tsp garlic (minced)
1 tsp myulchi jeot (fish sauce)
1 tsp saewu jeot (salted shrimp, substitute with myulchi jeot if unavailable)
1 tsp sesame seeds
½ tsp sugar (adjust to taste)

Instructions
  1. Thoroughly clean the radish by scrubbing with a brush or, scrape off dirt with a small knife. Peel skin only if necessary. Cut radish into matchsticks of about 0.3cm thick.
  2. Place radish in a large bowl, and sprinkle salt all over. Toss to coat evenly. Set aside for 20 mins until the radish sticks soften and some liquid is released.
  3. Drain and gently squeeze out excess liquid from the radish sticks but do not rinse. Add in the rest of the ingredients. Mix well using your hand. Do a taste test and add more salted shrimp, or fish sauce if necessary.

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