Korean radish salad (Mu-saengchae: 무생채)

Ingredients

• 1 pound Korean Radish (Daikon) (Choose firm radish with smooth skin and bright green tops; peel and slice thinly)
• 1 stalk Green Onion (White and green parts, thinly sliced)
• 2 cloves Garlic Cloves (Finely minced)
• 2 tablespoons Gochugaru (Korean Red Pepper Flakes) (Mild to medium heat; toasted if possible)
• 2 tablespoons Fish Sauce (Adds umami and saltiness)
• 2 tablespoons Sesame Oil (Toasted sesame oil for a nutty shine)
• 1 tablespoon Toasted Sesame Seeds (Lightly toasted for extra crunch)

Instructions

1. Prepare the radish

   Wash the radish thoroughly, peel off the skin, then slice it into thin match‑stick strips (about 1/8‑inch thick).

   Time: PT5M

2. Prep aromatics

   Thinly slice the green onion (including white and green parts) and mince the garlic cloves.

   Time: PT3M

3. Measure seasonings

   Measure 2 Tbsp gochugaru, 2 Tbsp fish sauce, 2 Tbsp toasted sesame oil, and 1 Tbsp toasted sesame seeds.

   Time: PT2M

4. Combine and toss

   In a large mixing bowl, combine the sliced radish, green onion, and garlic. Add the gochugaru, fish sauce, sesame oil, and sesame seeds. Toss everything together until the radish is evenly coated and the mixture looks glossy.

   Time: PT5M

5. Rest before serving

   Let the salad sit for about 5 minutes at room temperature to allow the flavors to meld, then serve with rice or noodles.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

5 g

Fat

6 g

Fiber

2 g