Fresh Korean Radish and Soy Salad (Mu Muchim with Soy Twist)
Description:
This vibrant and crunchy Korean radish salad is a refreshing side dish (banchan) featuring julienned Korean radish (mu), infused with a light soy-based dressing. It’s a slightly salty, tangy, and subtly sweet salad that pairs beautifully with rice, grilled meats, or tofu. This variation avoids gochugaru (red pepper flakes) for a fresher and soy-forward taste.
Ingredients (Serves 4):
Main:
2 cups Korean radish (mu), julienned (about 300g)
1/2 tsp salt (for salting radish)
1 green onion, finely chopped
1 tbsp toasted sesame seeds
Dressing:
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp roasted sesame oil
1 tsp sugar or honey
1 clove garlic, finely minced
1/2 tsp grated ginger (optional)
Pinch of black pepper
Instructions:
Prep the Radish:
Peel and julienne the Korean radish.
Toss with 1/2 tsp salt and let it sit for 15 minutes to draw out moisture.
Squeeze gently to remove excess water.
Mix Dressing:
In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, garlic, ginger, and black pepper. Mix well until sugar is dissolved.
Combine:
In a large mixing bowl, combine the salted radish, green onion, and dressing.
Toss gently but thoroughly.
Finish:
Sprinkle toasted sesame seeds on top before serving.
Serve:
Serve immediately or chill for 15–30 minutes in the fridge for deeper flavor.
Time Required:
Prep Time: 15 minutes
Salting Time: 15 minutes
Assembly & Finishing: 5 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving – Approximate):
Calories: 80 kcal
Protein: 2 g
Fat: 5 g
Carbohydrates: 8 g
Fiber: 2 g
Sugar: 3 g
Sodium: 500 mg
Note: Values may vary slightly depending on brand and exact portion sizes.
Common Q&A:
Q: Can I use daikon instead of Korean radish?
A: Yes, daikon is a good substitute, though Korean radish is firmer and slightly sweeter.
Q: How long does it last in the fridge?
A: It keeps well for 2–3 days in an airtight container. The flavor deepens over time.
Q: Is this dish vegan?
A: Yes, as long as you use a plant-based sweetener (e.g., sugar or maple syrup).
Q: Can I add spice?
A: Absolutely! Add 1 tsp gochugaru for a spicy kick or a few drops of chili oil.
Q: What can I serve it with?
A: It’s perfect alongside rice, grilled fi
sh, bulgogi, or tofu.
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