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    Home » Recipes

    Musaengchae (Spicy Radish Salad)

    Published 11/17/2019. Updated 11/04/2021

    Jump to Recipe

    This Korean spicy radish salad is an easy side dish (banchan) to put together. It can be a quick substitute for kimchi and is great in bibimbap.
    DSC6871 2 - Musaengchae (Spicy Radish Salad)

    It’s that time of year again! Korean radish, mu (or moo), is in season! I’ve posted several radish dishes before, such as kkakdugi (cubed radish kimchi), dongchimi (radish water kimchi),muguk (radish soup), and munamul (stir-fried and steamed radish). Here, I made a popular side dish called musaengchae (무생채).

    In late fall, Korean radishes taste really sweet, juicy, and crunchy. Korean radish is a variety of white radish, which has firm crisp flesh and a slightly sweet and peppery taste. It’s similar to daikon, a Japanese variety, but quite different in texture and taste. However, you can use daikon if Korean radish is not available in your area.

    What is musaengchae?

    Saengchae is a general term for salad-like dishes made with uncooked vegetables. Musaengchae is made with a radish. There are several variations, such as non-spicy, sweet and sour radish salad. This spicy version is a more common variation.

    This one has the flavor of fresh kimchi (not fermented), so it can also be a quick substitute for kimchi. It’s great in bibimbap as well. It’s also a classic dish that’s served with bossam (boiled pork wrapped in salted napa cabbage).

    How to make Korean spicy radish salad

    Musaengchae is an easy side dish to put together. The most difficult part for some of you will be julienning the radish. You can use a mandolin if you like. For this type, you can salt the radish first to draw out some water for extra crunch, but not absolutely necessary. 

    In this recipe, I used 1 tablespoon of fish sauce (myulchi aekjeot), but sometimes I also use salted shrimp (saeujeot). You can of course omit the fish sauce and use the same amount of soup soy sauce (gukganjang) or simply a little more salt to season to make it a vegan dish. You can also use some vinegar to taste if you want to add a bit of sour taste.

    More Korean radish recipes

    Musaengchae (sweet and sour radish salad)
    kkakdugi (cubed radish kimchi)
    Muguk (Radish Soup)
    Munamul (Stir-fried radish side dish)

    DSC6886 e1645468672676 - Musaengchae (Spicy Radish Salad)

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC6871 2 350x350 - Musaengchae (Spicy Radish Salad)

    Musaengchae (Korean Spicy Radish Salad)

    4.25 from 49 votes
    Salad
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 1 pound mu (Korean radish)
    • 1 teaspoon salt
    • 1 or 2 scallions finely chopped
    • 2 tablespoons gochugaru (Korean red chili pepper flakes) adjust to taste
    • 2 teaspoons minced garlic
    • 1/2 teaspoon grated ginger
    • 1 tablespoon fish sauce (myulchi aekjeot) or saeujeot (salted shrimp)
    • 1 teaspoon sugar adjust to taste - see note
    • 1 teaspoon sesame seeds optional

    Instructions

    • Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the  skin only if necessary. Cut into matchsticks (about ⅛ to 1/4-inch thick).
      DSC6802 640x427 - Musaengchae (Spicy Radish Salad)
    • Sprinkle the salt over the radish and toss well to coat evenly. Let sit for about 20 minutes until the radish has softened and released some liquid. Drain excess liquid. Do not rinse.
      DSC6809 640x427 - Musaengchae (Spicy Radish Salad)
    • Add all the remaining ingredients, except the scallion and sesame seeds. Mix well by hand. Taste and add more salt or fish sauce, if necessary.
      DSC6814 2 640x427 - Musaengchae (Spicy Radish Salad)
    • Throw in the scallion and sesame seeds and toss everything well. 
      DSC6818 2 640x427 - Musaengchae (Spicy Radish Salad)

    Notes

    As a sugar substitute, you can use corn syrup, oligodang, or maesil cheong (Korean plum extract). 
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

     

    This recipe was originally posted in November 2012. I’ve updated it here with new photos, more information and minor changes to the recipe.

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    Comments

    1. Becky Wilcox says

      July 02, 2022 at 10:45 pm

      Can you use any type radish? I’m sure the Korean type is preferred but we don’t have this choice in my area. I have a vegetable garden and have harvested a plethora of radishes and would like to use them up. Thanks.

      Reply
      • Hyosun says

        July 02, 2022 at 11:24 pm

        What type of radishes? Depending on what they are, taste will be different, but why not try it?

        Reply
    2. Sheri Smith says

      October 16, 2020 at 6:14 pm

      I love this. I do like it spicy so I add more pepper flakes. Close to my mom’s. Very close. She has past and all of sudden I am making every Korean dish, kimchi and not only did I have to buy a kimchi refrigerator half my pantry is full of everything I need to make Korean yummies.

      Reply
      • Diana says

        February 21, 2022 at 3:22 pm

        I love this so much, preferred over cabbage kimchi. I think it’s the crunch. But the flavor is also awesome! I’m addicted.

        Reply
    3. Sheri says

      September 21, 2020 at 9:16 pm

      Is this the same filling for winter pachoo kimchi?

      Reply
      • Hyosun says

        September 22, 2020 at 9:41 pm

        Similar but the kimchi filling is usually spicier and saltier with more seasonings.

        Reply
    4. Adrianna says

      March 08, 2020 at 6:11 pm

      Hi love your recipe, and just tried this recently. So good!! 😀

      Just quick question, for how long can the Musaengchae stay in the fridge?
      ** Can you please make Danmuji some day? I would love the recipe.

      Reply
    5. Min says

      March 04, 2020 at 4:36 pm

      5 stars
      Hello Hyosun! Absolutely love you’re recipes. Do you have a recipe for dried radish too (무말랭이). Or do you think it would work out well with this marinade after pre-soaking? It’s one of my favorites. Thank you for all the recipes!

      Reply
    6. Sumru says

      December 15, 2019 at 10:16 am

      I am living in Turkey. But sometimes hard to find some ingredients. Even thought I cooked your recipes. Normally my friends doesn’t eat any food in Turkey but now he is eating well. Thank you for your delicious recipes.

      Reply
    7. R says

      May 02, 2019 at 4:31 am

      Hi, would you know where to buy them if I can’t make them on my own? 🙂 Thank you!

      Reply
      • Hyosun says

        May 12, 2019 at 11:31 pm

        Check your local Korean grocery store(s).

        Reply
    8. Rose L says

      January 13, 2019 at 8:51 pm

      5 stars
      Thanks so much for this great recipe. I love Bo ssam, and love the radish! Finally, I can make it myself instead of buying kimchi!

      Reply
    9. Mybitchinkitchen says

      July 17, 2018 at 5:06 am

      Love theses flavorful combination! Slightly sweet but with a big ZING in he end. Easy recipe to make. Give it a try!

      Reply
    10. YoonSeo says

      July 15, 2018 at 5:12 pm

      How long can this keep in the fridge?

      Reply
      • Hyosun says

        July 15, 2018 at 8:54 pm

        should be fine for 2 to 3 weeks or longer.

        Reply
        • Charlotte says

          June 19, 2020 at 7:38 am

          Hello, tried this so many times.. 😉 thanks for sharing the recipe. But just to ask, how long can it last in the fridge? Thanks!

          Reply
          • Hyosun says

            June 19, 2020 at 10:25 pm

            Great! Thanks for letting me know! This should be fine for 2 to 3 weeks.

            Reply
    11. Atchaya says

      August 20, 2017 at 2:07 am

      is there a substitution for the fish and shrimp ingredients? my mum is vegetarian and I wanna make this for her! 😀
      Thankyou

      Reply
      • Hyosun says

        August 30, 2017 at 11:38 pm

        You can use some Korean soup soy sauce if you have some. Otherwise, omit them entirely and simply use more salt to season. Hope you try it.

        Reply
    12. Rich says

      May 01, 2015 at 7:24 pm

      I love “Fresh” Kimchi like cucumber salad I love radish and thank you as I had been not using it because fermented still I don’t like as much this will be good with crispy pork belly or added to a fusion taco of spicy pork or sweet Kalbi I bet

      Reply
      • Hyosun says

        May 02, 2015 at 8:12 am

        Sounds great! If you like fresh kimchi, check out this recipe too: https://www.koreanbapsang.com/2015/04/baby-bok-choy-kimchi-salad-geotjeori.html

        Reply
    13. KoreanKraut says

      April 25, 2015 at 8:58 am

      I remember growing up watching my mom make all sorts of delicious dishes. The smells, she would mix some things then give me a taste. Today I don’t remember the specific ingredients and amounts, but thanks to sites like yours I can recreate those wonderful dishes, and when it comes to the final amount of something I use my memories to adjust the seasonings like Mom made! I miss her

      Reply
    14. Yinnfy says

      December 15, 2014 at 2:57 am

      Can i know how long can this last, from days or months? Do we refrigerate it or how?

      Reply
      • Hyosun says

        December 15, 2014 at 11:05 am

        It can last weeks if you make it saltier, but this recipe isn’t that much. It will keep well in an airtight container in the fridge for a couple of weeks.

        Reply
    15. Anonymous says

      November 04, 2013 at 6:51 pm

      Can you use american radish in this recipe?

      Reply
    16. parking Paris says

      December 14, 2012 at 8:29 am

      Yummy this recipe looks so spicy me likey. Will try this and taste soon. Thanks for the idea.

      Reply
    17. British Interior Design in your home says

      December 12, 2012 at 6:27 am

      Always making it a point in consuming spicy food is what I live for. I am so going to make this for dinner tonight.

      Reply
    18. Anonymous says

      November 28, 2012 at 5:46 pm

      Thank you for the recipe. I’m an American man.. was in Korea
      many years ago, and didn’t know enough Korean to try every-
      thing, unfortunately. I love radishes, and this seems like an
      easy recipe, with stuff I can find. I have been trying Korean
      recipes for a while now, as I get older; and have found I like
      all of them.. and am hungry for them. Mark

      Reply
    19. Sissi says

      November 27, 2012 at 5:14 pm

      Hyosun, it’s incredible! I posted a Korean Radish salad just before the weekend. Of course mine doesn’t look as beautiful and genuine as yours and the recipe I found was much much simpler than this one (I had checked your blog before, so now I regret I haven’t waited a couple of days 😉 I am sure your salad tastes much better than mine from a basic Korean cookery book. Thank you for a new recipe I will soon add to my Korean dishes repertoire.

      Reply
    20. Sandra SECooking says

      November 27, 2012 at 3:14 pm

      Your cutting is amazing and salad looks delicious. Simple but rich with flavor! Thank you for sharing!

      Reply
    21. xnikkix says

      November 27, 2012 at 2:25 pm

      I love this side dish! So excited to try this out! I had been hoping that you would post this dish!!

      Reply
    22. Frugal Flo says

      November 27, 2012 at 5:57 am

      Share the Bossam recipe too!!! 😛

      oh and thank you for posting one of my most favorite banchans 🙂

      Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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