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 little 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 galbiand 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 little bit 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 little bit of water to dissolve, 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)
Have you tried this sweet and sour radish salad recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTube,Pinterest,Twitter,Facebook, andInstagram.
Musaengchae (Sweet and sour radish salad)
- 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)
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!
Do you have a cookbook with pictures of what each should look like?
Sorry no. Just on this website.
If you ever decide to write a cookbook, I would definitely love to purchase it!!
aww thank you!
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 😊.
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.
Hi – when you say vinegar do you mean just regular white vinegar?
Any clear vinegar is fine. I usually use Korean rice vinegar, but you can certainly use white vinegar.
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. 😥
This is a quick salad like refreshing style, so that’s not necessary. But, it can be done. Everyone does it differently.
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! ❤️🤤
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!
Yes you can. Hope it turns out well for you.
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!!
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!
What kind of mandolin do you use?
A simple one that’s over 20 years old.
Daniel Atencio says
Sweet and sour radish came out great; easy to make too.
Great! Thank you so much for letting me know.
I’m excited to try this recipe. What kind of vinegar do you usually use?
I usually use rice wine vinegar (현미식초), but sometimes use other flavored Korean vinegar types such as apple, lemon, etc.
Hi! I was just wondering what kind of vinegar to use in this? Does regular white vinegar work?
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!
Hi Cindy! Hope it was great with Souther BBQ. Cheers!
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?
Hi Stacy – Should be okay for 2 to 3 weeks. Thanks for visiting!