Crunchy, sweet and tangy side dish made with Korean radish!
I am going to start the new year with this simple Korean radish side dish. Musaengchae (무생채) is a salad like dish that’s made with julienned radish. This recipe is a mild variation that’s simply seasoned with sugar, vinegar, and a bit of salt. You might have had it at some Korean restaurants.
This crunchy, sweet and sour dish is simply refreshing! It goes especially well with the meat dishes such as galbi and bulgogi.
Spicy musaengchae is made with common kimchi seasonings such as gochugaru (red chili pepper flakes), garlic, saewujeot (salted shrimp), and/or fish sauce. Sometimes, sugar and vinegar are added.
Korean radish has firm, crisp flesh and a slightly sweet and peppery taste. It’s a cold weather vegetable, so the radish tastes best in late fall and winter. This dish is simply seasoned, so it’s important to start with a tasty radish.
You can add a small amount of finely ground red chili pepper flakes (gochugaru) to add a hint of a reddish color, but this step is optional. If you don’t have finely ground chili flakes, finely mince the red chili pepper flakes you have with a knife on a cutting board. You can also mix it with a bit of water to dissolve the flakes and then run it through a strainer.
More Korean radish recipes
Musaengchae (spicy 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 Korean radish mu
- 1 small carrot
- 3 tablespoons vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon red chili pepper flakes gochugaru, (finely ground) - optional (see note)
Instructions
- Clean the radish and carrot by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Cut into match sticks. You can use a mandoline if you have one. Use the thickest blade.
- Add all the remaining ingredients. Mix well by hand until the sugar is dissolved and the radish is evenly coated with the gochugaru (if using). Taste and add more vinegar or sugar to your liking.
- Let sit for at least 30 minutes before serving. It will taste better the next day.
Rebecca says
Can you make this with yellow pickled radish?
Michael says
No. Need a raw vegetable. The yellow picked radish has been completed / modified already.
If you can’t find Korean radish, you can experiment with other type of hard vegetables: regular radish (maybe a bit weird), jicama (different flavor profile), turnip?
Kenzie says
Thank you so much for your recipes! I love this musaengchae recipe so much, and it’s so easy I now keep some in the fridge all the time. Perfect addition to any meal. Delicious!
Diana says
Do you have a cookbook with pictures of what each should look like?
Hyosun says
Sorry no. Just on this website.
Jana says
If you ever decide to write a cookbook, I would definitely love to purchase it!!
Hyosun says
aww thank you!
Krista says
Hello! Love this recipe. I was just wondering, how long can I keep this for in the fridge. I might’ve made too much! I don’t mind eating it days in a row though 😊.
Hyosun says
This should be okay easily for 2 to 3 weeks because of the vinegar.
MICHELLE HARTMAN says
This was so yummy!!!
Just like my friend in Korea used to make me! One of my favorites thank you for sharing the Korean culture and dishes with us.
Lani says
Hi – when you say vinegar do you mean just regular white vinegar?
Hyosun says
Any clear vinegar is fine. I usually use Korean rice vinegar, but you can certainly use white vinegar.
Jane says
Hello! I made the musaengchae yesterday following your recipe, thank you! But my friend said I should have soaked it in salt first for a few minutes to pickle it and make it crunchy before adding the vinegar/sugar mix. Did I mess it up? It still tastes very “raw” today. 😥
Hyosun says
This is a quick salad like refreshing style, so that’s not necessary. But, it can be done. Everyone does it differently.
Mike says
Can’t thank you enough. I love Bulgogi but never knew exactly what the side dishes were. Now, thanks to you, I have it figured out. Thanks so much for posting a wide variety of side dishes. My next bulgogi dinner wil be so much better! ❤️🤤
Jennifer says
I haven’t made this yet (totally planning on it soon), but can I sub the korean radish for daikon? It’s been difficult making it out to our local asian market, and the local market only ever carries daikon radishes.
Thanks in advance, and I can’t wait to try out your recipes!
Hyosun says
Yes you can. Hope it turns out well for you.
Jacqueline says
Thank you SO much!! I grew up with a number of Korean friends whose mom’s made amazing dishes like this. I have been searching for a good source Korean recipes and even once thought to myself “I really need to find a blog that is a Korean mom’s recipes”. I’ve already made a few of these and I can’t wait to try more. Thank you!!
Hyosun says
You’re welcome! I started this blog because my kids and their friends wanted to learn how to make Korean food they grew up with. I’m so glad you’ve found my recipes and tried. Thank you!
Sara says
What kind of mandolin do you use?
Hyosun says
A simple one that’s over 20 years old.
Daniel Atencio says
Sweet and sour radish came out great; easy to make too.
Hyosun says
Great! Thank you so much for letting me know.
Paula says
I’m excited to try this recipe. What kind of vinegar do you usually use?
Thank you.
Hyosun says
I usually use rice wine vinegar (현미식초), but sometimes use other flavored Korean vinegar types such as apple, lemon, etc.
Jess says
Hi! I was just wondering what kind of vinegar to use in this? Does regular white vinegar work?
Hyosun says
Yes it does! Any clear vinegar is fine.
Cindy Little says
I love this salad and it is going with our Southern BBQ tonight. Love it with my Korean food though and it is so simple and fast. Thanks so much!
Hyosun says
Hi Cindy! Hope it was great with Souther BBQ. Cheers!
Stacy says
The sweet and sour radish is a absolutely necessary accompaniment when eating Korean food and in between courses in any meal…ITS MY FAVORITE KOREAN SIDE or side period! Thanks for the post…how long will it keep in fridge? I never have it long but curious?
Hyosun says
Hi Stacy – Should be okay for 2 to 3 weeks. Thanks for visiting!