K-popped! Kitchen: Mu Saengchae

I’m always so delighted when I’m greeted with dozens of mini plates filled with delicious morsels of food at a Korean restaurant! It seems as if I’m getting all this food for free in addition to my order.

Banchan is a must at every Korean meal and it consists of:

  • Kimchi: spicy pickled vegetables such as the infamous white cabbage kimchi.
  • Namul: marinated steamed or stir-fried vegetables like stir-fried beansprouts.
  • Jorim: a simmered dish in a light broth such as simmered tofu in a light soy sauce.
  • Jjim: a steamed dish such as steamed egg.
  • Jeon: a panfried dish such as pajeon.

Banchan. Working as a dishwasher in a Korean restaurant must be tough.

With the many varieties of kimchi, namul, jorim, jjim and jeon, that’s well over dozens of banchan dishes to learn how to make!

Today I decided to try a kimchi banchan called Mu Saengchae which is a simple daikon radish kimchi. Very easy, and very delicious!

Step 1: Ingredients!

 

Yes, sometimes I play with my food.
The kitchen can be… a lonely place.
  • 1/2 a daikon radish (or white carrot), julienned
  • 1/2 a carrot, julienned (optional, just for colour)
  • 2 cloves minced garlic
  • 2 tsp salt
  • 1 tbsp sugar
  • 1 tbsp + 1 tsp gochugaru (or you can use regular crushed pepper flakes which works okay but has a slightly different aroma)

Step 2: Slice, chop, and slice some more!

I learned how to slice my daikon this way from watching Shikgaek!

Cut daikon and carrots into matchsticks and mince your garlic.

Step 3: Mix!


In a plastic container or bowl with a lid, mix the daikon, carrots, garlic, salt, sugar and gochugaru until everything has been evenly coated. Cover the container and let your daikon sit in the fridge for a couple of hours or overnight. I left mine in the fridge overnight.

Step 4: Serve!

It’s so simple! I didn’t expect it to turn out so good, but it did. You can always adjust the seasonings to your liking. Try it!

More K-popped Kitchen!
Omurice
Every Day Bibimbap
Pajeon
Japchae
Su jeong gwa (Persimmon Tea)
Tuna Kimbap
Kimchi Jjigae

Banchan Pic Credit: Wikipedia

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  1. Anonymous April 23, 2008
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