Why You Must Salt-Cure Mu Saengchae (Korean Radish Julienne)

Translated by AI

Naturalist Home Chef Aunt Cong's Radish Slaw Recipe 1. Wash the autumn radish thoroughly with the skin on, and clean only the dirty parts. For the radish greens, select and wash the tender inner core. 2. Cut the radish to your desired length, then cut into large pieces, then slice into thin strips preserving the grain, and cut the radish green stems into 1cm lengths. 3. Add a little sea salt to the radish and radish greens, and lightly salt-pickle for about 5 minutes. Do not discard the water that comes out. 4. While the pickled water is present, add 4 tbsp red chili powder, 2 tbsp plum extract syrup, 1 tsp sugar, 2 tbsp minced garlic, and sesame seeds, and mix together. Adjust the red chili powder to match your desired color. 5. Add anchovy sauce little by little to taste. 6. Cut 1cm lengths of scallions and add, then mix. You can also use only scallions instead of radish greens. 7. Knowing that water will come out of the radish, adjust the saltiness to be slightly salty, and you're done! 📢 No need for any other seasonings Curious about the Korean sauce that Aunt Cong developed herself? ➡️ Check the profile link! https://smartstore.naver.com/auntcong #AuntCong #KoreanBased #Recipe #HomeCooking #Radish #AutumnRadish #RadishSlaw #Namul