Spicy Red Radish (Mu Saengchae)

Bold, savory, and “funky” umami depth.

Ingredients

  • 1 Daikon Radish (approx. 500g–600g)
  • 2 tsp Salt
  • The Sauce:
    • 2 – 3 tbsp Gochugaru (Korean red pepper flakes—adjust for your heat preference)
  • 1 tbsp Fish Sauce
  • 1 tbsp White Sugar
  • 2 tbsp Rice Vinegar
  • 2 cloves Garlic (finely minced)
  • 2 Green Onions (finely chopped)

Directions

  • Peel the daikon and slice it into thin rounds, then stack them and slice into uniform matchsticks (julienne). Keeping them consistent ensures the flavor absorbs evenly.
  • Toss the radish matchsticks with 2 tsp of salt. Let them sit for 10–15 minutes.
  • Squeeze the radish firmly to remove the excess water. Using a muslin cloth is best.
  • Place the squeezed radish in a bowl and add the Gochugaru first. Toss well until the radish is stained a vibrant red.
  • Add the Fish Sauce, Sugar, Rice Vinegar, Garlic, and Green Onion.
  • Mix thoroughly (traditionally done by hand with a glove!) to ensure the sugar is dissolved and the fish sauce is evenly distributed.
Notes:
  • Prep ahead on a Sunday for the week ahead
  • A bento side dish.
  • Best eaten after 24 hours.