Mu Saengchae Spicy Shredded Radish Salad

Wash and peel the Korean radish. Using a mandoline or a sharp knife, shred the radish finely into matchsticks, about 5 cm (2 inches) long.

Place the shredded radish in a large bowl, add 1 teaspoon of salt, and toss thoroughly to combine. Let it sit for 10-15 minutes to draw out excess water.

While the radish is salting, prepare the other ingredients. Mince the garlic cloves and chop the green onions into thin rounds.

In a separate large mixing bowl, combine the gochugaru, minced garlic, chopped green onions, fish sauce, rice vinegar, sugar, and sesame oil. Mix well until all ingredients are thoroughly combined to form the dressing.

After 10-15 minutes, gently squeeze the radish with your hands to remove as much excess water as possible. Discard the liquid.

Add the squeezed radish to the bowl with the prepared dressing. Toss vigorously with your hands (wearing gloves is recommended due to the gochugaru) until the radish is evenly coated and the color is consistent.

Taste the Mu Saengchae and adjust seasoning if necessary. You might want to add a little more sugar for sweetness, vinegar for tang, or gochugaru for extra spice, according to your preference.

Transfer the Mu Saengchae to a serving dish and sprinkle with toasted sesame seeds before serving. Enjoy immediately or chill briefly for enhanced flavor.