Mu Saengchae (무생채) Spicy Shredded Radish

1. 1

   Toss julienned mu with 1 tablespoon salt and let sit 5 minutes to draw out the water and make the mu more pliable. Rinse off salt and drain well, squeezing out excess liquid.

2. 2

   Place mu in a large mixing bowl and sprinkle the remaining ingredients over. Toss well, rubbing the seasonings onto each piece of julienned mu (you may want to wear gloves to prevent staining your hands). Check seasoning and add more salt and chili powder (or chili paste, /gochujang) to taste. Can keep up to one week, refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.