Crisp and Nutty Saengchae (Seasoned Fresh Vegetables)

Name: Crisp and Nutty Saengchae (Seasoned Fresh Vegetables)
Prep time: 20 min
Cuisine: Korean
Ingredients: Korean radish (mu) — 1/4, 300 g (medium radish); Salt — 1 tsp; Gochugaru (Korean chili flakes) — 1 1/2 tbsp; Minced green onion — 1 tbsp; Minced garlic — 1/2 tbsp; Sugar — 1/2 tsp; Vinegar — 1/2 tbsp; Toasted sesame oil — as needed; Ground toasted sesame seeds — as needed; Inner napa cabbage leaves — 4–5 leaves, 200 g; Salt — 1/2 tsp; Gochugaru (Korean chili flakes) — 1 tbsp; Minced green onion — 1 tbsp; Minced garlic — 1 tsp; Sugar — 1/2 tsp; Vinegar — 1 tsp; Toasted sesame oil — as needed; Ground toasted sesame seeds — as needed

A simple side dish of in-season Korean radish and sweet inner napa cabbage tossed separately in seasoning, perfect for bibimbap.

Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Crisp and Nutty Saengchae (Seasoned Fresh Vegetables) — finished dish

Summary

An easy and budget-friendly saengchae made with fall and winter in-season radish and cabbage. The radish is lightly salted and drained to keep it crunchy, while the cabbage is tossed right before serving so it stays crisp and fresh. The spicy, sweet, and tangy seasoning whets your appetite and makes this a great topping for rice bowls.

Servings: 2–3 servings
Difficulty: Medium
Spiciness: Mildly spicy

Ingredients

Radish saengchae

Korean radish (mu)1/4, 300 g (medium radish)
Salt1 tsp

Radish saengchae seasoning

Gochugaru (Korean chili flakes)1 1/2 tbsp
Minced green onion1 tbsp
Minced garlic1/2 tbsp
Sugar1/2 tsp
Vinegar1/2 tbsp
Toasted sesame oilas needed
Ground toasted sesame seedsas needed

Cabbage saengchae

Inner napa cabbage leaves4–5 leaves, 200 g

Cabbage saengchae seasoning

Salt1/2 tsp
Gochugaru (Korean chili flakes)1 tbsp
Minced green onion1 tbsp
Minced garlic1 tsp
Sugar1/2 tsp
Vinegar1 tsp
Toasted sesame oilas needed
Ground toasted sesame seedsas needed

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon)

Toss evenly with coarse sea salt or fine salt, then let it salt for about 20 minutes.

Steps

1. Slice the radish thinly and julienne it. If you cut it too fine, it will lose its crunch.
2. Toss evenly with coarse sea salt or fine salt, then let it salt for about 20 minutes.
3. A lot of liquid will have come out. Do not rinse with water; just drain it through a strainer to remove the moisture.
4. Place the radish and all the seasoning ingredients in a bowl, then toss and massage gently.
I added a little vinegar when seasoning, but you can leave it out.
1. Stack 4 to 5 inner napa cabbage leaves and julienne them.
2. Unlike radish, cabbage wilts quickly, so skip the salting step.
Put the julienned cabbage and all the seasoning ingredients into a bowl, then toss and massage gently.

Ppunwife's tips

If you cut it too fine, it will lose its crunch.
A lot of liquid will have come out. Do not rinse with water; just drain it through a strainer to remove the moisture.
Cabbage wilts quickly as soon as it meets seasoning, so it is best to toss it right before serving.

FAQ

Should I rinse the salted radish in water?

Do not rinse the salted radish with water; simply drain it in a strainer to remove the excess liquid before tossing it with the seasonings.

Do you also salt the cabbage saengchae ahead of time like the radish?

Cabbage wilts quickly, so you do not salt it; simply julienne it and toss immediately with the seasoning.

Do I have to add vinegar to saengchae?

Vinegar is added in a small amount to give a light tangy flavor, so you can leave it out if you prefer.

Can I season it with something else instead of salt?

If it needs more saltiness after tossing, you can add more salt, or season it with fish sauce to suit your personal taste.