Korean winter radish gets a fresh twist as ‘mu rape’ — a julienned radish salad that highlights the crisp texture and mild, clean sweetness of cold-hardened winter radish. Made by salting and draining thinly sliced radish, then tossing it with lemon juice, vinegar, extra virgin olive oil and a savory seasoning (Yeondoo-soon), the simple preparation chills for an hour and becomes a bright, versatile side. Mu rape pairs especially well with rich meats, aids digestion (contains diastase), and can be used as a filling for kimbap (Korean seaweed rice rolls) or sandwiches to add crunchy, tangy freshness to early winter meals. Recipe source: Saemi’s Kitchen recipe lab.
