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)
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
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 1/8 to 1/4-inch thick).
- 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.
- 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.
- Throw in the scallion and sesame seeds and toss everything well.
Spark says
This recipe is more authentic and has a closer homemade taste.
Amy says
I’m not a huge fan of radish but something about this recipe has me making it every month! The texture and flavor and so incredibly satisfying, I love it!
Linda says
You mentioned we can add vinegar to make it a little tart. How much vinegar would you recommend? Would rice vinegar be ok?
Alina says
Thank you so much for all the instructions! Korean food has been my comfort food since college, and now I am finally trying to learn how to cook the dishes that bring me so much happiness. I am so glad I have found your website – the way you are describing the process is so clear and the dishes taste wonderful! Thank you, thank you, thank you for all the time and efforts spend on putting this website together.
I have a small question – how long can I keep musaengchae (or any other pickled banchan) in the fridge before it goes bad? And is there a way to preserve it for longer? Maybe, if I cook a bigger amount and somehow will try to store in a sealed sterile glass jar?…
Thanks again!
STEPHANIE FERGUSON says
I made this radish salad this morning. I used half the fish sauce and added a little mirin…DEVINE❣️This will be a staple in the refrigerator now❣️Thank you for the recipe❣️I loved the fact the recipe called for a 1 pound daikon so I could try this❣️Next time I will buy a 2 pound Korean daikon❣️
Hyosun says
Glad you tried it. Korean mu is best for this dish!
Lauren H says
Mu is pretty tough to find (or prohibitively expensive) in my area. Would chayote be an acceptable substitute? Thanks!
Hyosun says
That’s actually a great idea! It will not be the same, but still delicious with Korean flavors.
Roger Weston says
Thanks so much for all your Korean recipes! We don’t have a Korean restaurant close so I used your recipes of banchan. So yummy! My Korean friend has showed me how to make bulgoge and I use your recipes to serve with it and sometimes when I want a light meal I just eat banchan. Great recipes!
Hyosun says
Happy to hear that! Thank you for using my recipes!!
Becky Wilcox says
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.
Hyosun says
What type of radishes? Depending on what they are, taste will be different, but why not try it?
Sheri Smith says
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.
Diana says
I love this so much, preferred over cabbage kimchi. I think it’s the crunch. But the flavor is also awesome! I’m addicted.
Drea says
Can I substitute with Daikon? I can’t find mu even at my Asian market 🙁
Hyosun says
Yes you can. Enjoy!
Sheri says
Is this the same filling for winter pachoo kimchi?
Hyosun says
Similar but the kimchi filling is usually spicier and saltier with more seasonings.
Adrianna says
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.
Min says
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!
Sumru says
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.
R says
Hi, would you know where to buy them if I can’t make them on my own? 🙂 Thank you!
Hyosun says
Check your local Korean grocery store(s).
Rose L says
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!
Mybitchinkitchen says
Love theses flavorful combination! Slightly sweet but with a big ZING in he end. Easy recipe to make. Give it a try!
YoonSeo says
How long can this keep in the fridge?
Hyosun says
should be fine for 2 to 3 weeks or longer.
Charlotte says
Hello, tried this so many times.. 😉 thanks for sharing the recipe. But just to ask, how long can it last in the fridge? Thanks!
Hyosun says
Great! Thanks for letting me know! This should be fine for 2 to 3 weeks.
Atchaya says
is there a substitution for the fish and shrimp ingredients? my mum is vegetarian and I wanna make this for her! 😀
Thankyou
Hyosun says
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.
Rich says
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
Hyosun says
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
KoreanKraut says
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
Yinnfy says
Can i know how long can this last, from days or months? Do we refrigerate it or how?
Hyosun says
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.
Anonymous says
Can you use american radish in this recipe?
parking Paris says
Yummy this recipe looks so spicy me likey. Will try this and taste soon. Thanks for the idea.
British Interior Design in your home says
Always making it a point in consuming spicy food is what I live for. I am so going to make this for dinner tonight.
Anonymous says
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
Sissi says
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.
Sandra SECooking says
Your cutting is amazing and salad looks delicious. Simple but rich with flavor! Thank you for sharing!
xnikkix says
I love this side dish! So excited to try this out! I had been hoping that you would post this dish!!
Frugal Flo says
Share the Bossam recipe too!!! 😛
oh and thank you for posting one of my most favorite banchans 🙂