Korean spicy radish salad in a small bowl
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4.59 from 12 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


  • 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


  • 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).
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  • 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


As a sugar substitute, you can use corn syrup, oligodang, or maesil cheong (Korean plum extract).