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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)

    4.27 from 52 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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