Mu saengchae is one of my favorite side dishes. I always eat way more than I should and it's easy to make. This picture doesn't convey how spicy this version is. I used plenty of fine red pepper powder along with sugar, Korean brown rice vinegar and salt. I used two large radishes and I think the three of us will have it gone in another day. I use a Japanese mandoline to cut the radish. It makes it easy and looks good too. The recipe doesn't call for any garnishing but it looks naked without at least a sprinkling of sesame seeds for chopped green onion.
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