CreatripTeam

As autumn brings sweeter, cheaper radishes in Korea, mu-saengchae (shredded radish salad) becomes a popular light starter. Use the firmer, sweeter green-top part raw and the softer bottom part for stews. Thinly julienned radish is lightly salted and tossed with a bit of corn syrup (mulyeot) to draw out moisture, then squeezed dry and mixed with gochugaru (Korean red pepper powder), a seasoning sauce called Yeondusun, vinegar, sugar, minced garlic, sliced scallions, and sesame to finish. The salad’s crisp, cool, sweet-and-spicy flavors refresh the palate before rich holiday dishes. A final drizzle of sesame oil is optional. Full recipe available from Semmi Kitchen’s recipe lab.