Best 3 Moo Saeng Chae Marinated Radish Salad Recipes

Moo Saeng Chae (Marinated Radish Salad) image

Provided by COOKGIRl

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 large crisp apple
2 cups white radishes
3 green onions
3 teaspoons sugar
2 teaspoons regular sesame oil
1 tablespoon salad oil
1 teaspoon salt
1/2 lemon, juice of
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted
3 tablespoons mild rice vinegar
1/2 red jalapeno chile, seeded and finely chopped

Steps:

Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
Peel radishes and cut into matchstick strips.
Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
Combine the salad dressing with the radish, well-drained apple strips and green onion.
Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.

Nutrition Facts : Calories 117.7, Fat 6.9, SaturatedFat 1, Sodium 843.5, Carbohydrate 14, Fiber 2.6, Sugar 9.2, Protein 1.8

Musaengchae image

Provided by Food Network Kitchen

Categories side-dish

Time 9h10m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound Korean radish (see Cook's Note), peeled and cut into 1/8-inch-thick julienne strips (3 to 4 cups)
Kosher salt
3 tablespoons finely ground gochugaru (Korean chile flakes)
2 tablespoons fish sauce
1 tablespoon rice vinegar
1/2 teaspoon sugar
4 cloves garlic, minced
1 pound Korean radish, peeled and cut into 1/8-inch-thick julienne strips (3 to 4 cups)
1 medium carrot, cut into 1/8-inch-thick julienne strips (about 1 cup)
Kosher salt
1/4 cup rice vinegar
3 tablespoons sugar
4 cloves garlic, minced
1/8-inch piece ginger, minced or grated (about 1/2 teaspoon)

Steps:

For the spicy radish salad: Combine the radishes with 1 teaspoon salt in a large mixing bowl and let sit at room temperature until the radishes bend without snapping and lose about a quarter of their volume, about 20 minutes. (The radishes will release liquid; do not drain.)
Add the gochugaru, fish sauce, rice vinegar, sugar and garlic and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days.
For the sweet pickled radish salad: Combine the radishes, carrots and 1 tablespoon salt in a large mixing bowl and let sit at room temperature, tossing once halfway through, until the radishes and carrots are flexible and bend without snapping, about 20 minutes. (The vegetables will release liquid; do not drain.)
Add the rice vinegar, sugar, garlic and ginger and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days.