Musaengchae (Spicy Radish Salad) recipe

Musaengchae is a traditional Korean side dish made from julienned radish. It's a type of kimchi that's quick to prepare and is known for its refreshing crunch and vibrant, spicy flavor. This dish is a staple in Korean cuisine and is often enjoyed alongside rice, meats, and other banchan (side dishes).

What's Musaengchae

Musaengchae, also known as Spicy Radish Salad, is a popular Korean dish that showcases the unique flavors and textures of Korean radish. 

The radish is cut into thin strips and then mixed with a flavorful seasoning of gochugaru (Korean red chili pepper flakes), garlic, and other seasonings. The result is a bright and spicy salad that's both tangy and slightly sweet, offering a delightful contrast to the main dishes in a Korean meal. 

This salad is not only delicious but also packed with nutrients, making it a healthy addition to any meal.

Why You'll Love This Recipe

The crispness of the radish combined with the spicy and tangy seasoning makes it an exciting side dish that can elevate any meal. It's perfect for adding a burst of flavor to your table without spending too much time in the kitchen. 

Plus, it's a low-calorie, nutrient-rich option that fits well into a balanced diet. Whether you're new to Korean cuisine or a seasoned fan, Musaengchae is sure to become a favorite.

Key Ingredients

Korean Radish (Mu): The main ingredient, providing a crisp and refreshing texture.
Gochugaru (Korean Red Chili Pepper Powder): Adds the signature spicy heat to the dish.
Fish Sauce: Provides a deep umami flavor that complements the spiciness.
Garlic: Minced garlic enhances the flavor with its aromatic and pungent taste.
Sugar: Balances the spiciness with a hint of sweetness.
Vinegar: Adds a tangy note, enhancing the overall flavor profile.
Salt: Helps draw out moisture from the radish and intensify the flavors.
Sesame Oil: Adds a rich, nutty flavor and a smooth finish.
Sesame Seeds: Adds a nutty flavor and a bit of crunch to the salad.
Green Onion: Optional, for added flavor and color.

Musaengchae (Spicy Radish Salad) recipe

5 from 7 votes


Quick Pickle

  • 2 tablespoons of coarse sea salt
  • 1 pound (500 grams) of Korean mu radish or daikon, peeled and thinly sliced

  • 3 cloves of garlic, finely chopped
  • 2 tablespoons of fish sauce
  • 2 tablespoons of gochugaru (Korean red pepper flakes)
  • 2 tablespoons of rice wine vinegar
  • 1 and 1/2 tablespoons of sugar
  • 1/2 teaspoon of fine sea salt
  • 2 spring onions (green onions), finely chopped

  • 1/2 tablespoon of white sesame seeds
  • 1 teaspoon of toasted sesame oil


  1. Place the thinly sliced radish in a large bowl and sprinkle with the coarse salt. Toss to coat evenly.
  2. Let the radish sit for about 20-30 minutes to draw out excess moisture. Rinse thoroughly under cold water to remove the salt, then drain and squeeze out any remaining water.
  3. In a separate bowl, combine the chopped garlic, fish sauce, gochugaru, rice vinegar, sugar, and sea salt. Mix well until the sugar and salt are fully dissolved.
  4. Add the rinsed and drained radish slices to the bowl with the seasoning mixture. Add the chopped spring onions and toss everything together until the radish slices are evenly coated with the seasoning.
  5. Transfer the seasoned radish salad to a serving dish. Sprinkle with white sesame seeds and drizzle with sesame oil.
  6. Serve immediately or let it sit for a while to allow the flavors to meld. This salad can be enjoyed right away or stored in the refrigerator for a few days. Enjoy
Tried this recipe?Let me know how it was!
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