Yuja Mu Saengchae (v) Recipe
Make Yuja Mu Saengchae (v) Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables & Fruit
Seasoning & Dressing
Method
Vegetables & Fruit
- 1
Prepare vegetables
Peel the Korean radish and carrot. Cut the radish, cucumber (seeded), and carrot into matchstick (julienne) pieces about 2–3 inches long and 1/8 inch thick so textures match. If using napa cabbage or daikon, thinly slice to similar width. Place all prepared vegetables in a large bowl.
- 2
Salt and draw moisture
Sprinkle the measured kosher salt evenly over the julienned vegetables and toss to coat. Let sit 10 minutes to soften and draw out excess moisture. After 10 minutes, squeeze the vegetables in a clean kitchen towel or press them in a sieve to remove excess liquid. Return the drained vegetables to the bowl.
- 3
Add scallions and yuja zest/juice
Add the thinly sliced scallions, the finely grated yuja (yuzu) zest, and the measured yuja juice to the drained vegetables. Toss gently to combine so the bright citrus aroma is distributed.
Seasoning & Dressing
- 4
Make dressing
In a small bowl, whisk together the rice vinegar, light soy sauce, granulated sugar (or honey), sesame oil, gochugaru, and the reserved 1 tablespoon of yuja juice if you’d like a bolder citrus flavor (optional). Whisk until the sugar dissolves and the dressing is homogeneous.
- 5
Dress the salad
Pour the dressing over the prepared vegetables. Using salad tongs or clean hands, toss thoroughly but gently so the vegetables retain some crunch and the dressing coats everything evenly. Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon more sugar if too tart, or 1 teaspoon more yuja juice if you want brighter citrus.
- 6
Finish and serve
Sprinkle the toasted sesame seeds and crushed roasted peanuts or pine nuts over the dressed salad and give one final gentle toss. Let the Yuja Mu Saengchae sit 5–10 minutes at room temperature for flavors to meld, then serve chilled or at room temperature as a refreshing, vegan banchan.