Musaengchae (Spicy Radish Salad)

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.
Korean 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 of musaengchae, I like to salt the radish first to draw out some water for extra crunch. 

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

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

Korean spicy radish salad in a small bowl

Have you tried this Korean spicy radish salad recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram.

Korean spicy radish salad in a small bowl
Print Recipe
4.6 from 10 votes

Musaengchae (Korean Spicy Radish Salad)

Korean Spicy radish side dish (banchan) - great in bibimbap and as a kimchi substitute!
Prep Time15 mins
Cook Time5 mins
Resting time20 mins
Servings: 4
Author: Hyosun

Ingredients

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)
  • 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).
    DSC6802 e1574015878632 - 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.
    Julienned Korean radish
  • 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.
    Julienned radish being mixed with Korean chili pepper powder
  • Throw in the scallion and sesame seeds and toss everything well. 
    Korean 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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