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    Home » Recipes

    Musaengchae (Sweet and Sour Radish Salad)

    Published 01/11/2016. Updated 11/01/2020

    Jump to Recipe

    DSC 0875 3 - Musaengchae (Sweet and Sour Radish Salad)

    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.

    DSC 0913 2 - Musaengchae (Sweet and Sour Radish Salad)

    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)

    DSC 0879 1 - Musaengchae (Sweet and Sour Radish Salad)

    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.

    DSC 0913 150x150 1 - Musaengchae (Sweet and Sour Radish Salad)

    Musaengchae (Sweet and sour radish salad)

    4.40 from 33 votes
    Servings: 4
    Print Recipe

    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.
      DSC 0737 e1452568901916 - Musaengchae (Sweet and Sour Radish Salad)
    • 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.
      DSC 0739 e1452569075980 - Musaengchae (Sweet and Sour Radish Salad)
    • Let sit for at least 30 minutes before serving. It will taste better the next day.
      DSC 0749 e1452570064230 - Musaengchae (Sweet and Sour Radish Salad)

    Notes

    If unavailable, you can finely mince the coarse red chili pepper flakes with a knife on a cutting board. You can also mix it with a little bit of warm water to dissolve, and then run it through a strainer before mixing it with radish.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Kenzie says

      March 18, 2022 at 5:04 pm

      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!

      Reply
    2. Diana says

      February 21, 2022 at 3:39 pm

      Do you have a cookbook with pictures of what each should look like?

      Reply
      • Hyosun says

        February 21, 2022 at 9:38 pm

        Sorry no. Just on this website.

        Reply
        • Jana says

          September 10, 2022 at 5:46 am

          5 stars
          If you ever decide to write a cookbook, I would definitely love to purchase it!!

          Reply
          • Hyosun says

            September 10, 2022 at 1:27 pm

            aww thank you!

            Reply
    3. Krista says

      August 31, 2021 at 5:26 pm

      5 stars
      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 😊.

      Reply
      • Hyosun says

        September 01, 2021 at 11:01 am

        This should be okay easily for 2 to 3 weeks because of the vinegar.

        Reply
    4. MICHELLE HARTMAN says

      July 20, 2021 at 2:36 pm

      5 stars
      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.

      Reply
    5. Lani says

      June 17, 2021 at 4:22 am

      5 stars
      Hi – when you say vinegar do you mean just regular white vinegar?

      Reply
      • Hyosun says

        June 17, 2021 at 10:16 am

        Any clear vinegar is fine. I usually use Korean rice vinegar, but you can certainly use white vinegar.

        Reply
    6. Jane says

      August 12, 2020 at 3:59 pm

      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. 😥

      Reply
      • Hyosun says

        August 15, 2020 at 6:48 pm

        This is a quick salad like refreshing style, so that’s not necessary. But, it can be done. Everyone does it differently.

        Reply
    7. Mike says

      June 16, 2020 at 3:46 am

      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! ❤️🤤

      Reply
    8. Jennifer says

      May 07, 2020 at 8:18 pm

      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!

      Reply
      • Hyosun says

        May 07, 2020 at 9:03 pm

        Yes you can. Hope it turns out well for you.

        Reply
    9. Jacqueline says

      February 23, 2020 at 5:49 pm

      5 stars
      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!!

      Reply
      • Hyosun says

        February 26, 2020 at 10:36 pm

        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!

        Reply
    10. Sara says

      August 06, 2019 at 1:31 pm

      What kind of mandolin do you use?

      Reply
      • Hyosun says

        August 08, 2019 at 12:06 am

        A simple one that’s over 20 years old.

        Reply
    11. Daniel Atencio says

      June 02, 2019 at 9:33 pm

      5 stars
      Sweet and sour radish came out great; easy to make too.

      Reply
      • Hyosun says

        June 07, 2019 at 12:45 am

        Great! Thank you so much for letting me know.

        Reply
    12. Paula says

      October 30, 2017 at 12:33 pm

      I’m excited to try this recipe. What kind of vinegar do you usually use?
      Thank you.

      Reply
      • Hyosun says

        November 18, 2017 at 3:37 pm

        I usually use rice wine vinegar (현미식초), but sometimes use other flavored Korean vinegar types such as apple, lemon, etc.

        Reply
    13. Jess says

      October 24, 2017 at 5:24 am

      Hi! I was just wondering what kind of vinegar to use in this? Does regular white vinegar work?

      Reply
      • Hyosun says

        November 18, 2017 at 3:39 pm

        Yes it does! Any clear vinegar is fine.

        Reply
    14. Cindy Little says

      July 06, 2016 at 7:30 pm

      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!

      Reply
      • Hyosun says

        July 12, 2016 at 12:07 am

        Hi Cindy! Hope it was great with Souther BBQ. Cheers!

        Reply
    15. Stacy says

      March 03, 2016 at 3:50 pm

      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?

      Reply
      • Hyosun says

        March 03, 2016 at 10:27 pm

        Hi Stacy – Should be okay for 2 to 3 weeks. Thanks for visiting!

        Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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