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Side dishes

Spicy Radish Salad

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mu-saengchae

Julienned radish tossed in a crisp, spicy and tangy seasoning.

Easy20 min4 servings🌶️🌶️★ 53Contains fish
Spicy Radish Salad

History & culture

Spicy radish salad (musaengchae) pairs with grilled meats and rice bowls, offering a quick, peppery crunch from daikon or Korean radish. Home kitchens may shred radish and mix gochugaru, vinegar, and sugar within minutes, similar to other namul but hotter. The dish is widely served at barbecue restaurants and everyday tables across regions.

Servings
4

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Ingredients & steps

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Ingredients

  • Garlic
    1 clove, minced
  • Green onion

    Substitutescallion or spring onion

    1 stalk, sliced
  • Korean radish (mu)

    Substitutedaikon radish

    1 medium, julienned

Seasonings

  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    2 tbsp
  • Sugar
    1 tbsp
  • Salt
    1 tsp
  • Fish sauce (aekjeot)

    Substitutesoy sauce + anchovy (approximate)

    1 tbsp
  • Rice vinegar

    Substituteapple cider vinegar

    2 tbsp

Steps

  1. 110 min

    Salt radish lightly and rest 10 minutes. Rinse and drain well.

    • Korean radish (mu)
    • Salt
  2. 2

    Mix gochugaru, sugar, fish sauce, vinegar and garlic into a dressing.

    • Korean chili flakes (gochugaru)
    • Sugar
    • Fish sauce (aekjeot)
    • Rice vinegar
    • Garlic
  3. 315 min

    Toss radish with dressing and green onion. Rest 15 minutes before serving.

    • Korean radish (mu)
    • Green onion

Storage & reheating

Refrigerate 3–4 days; radish stays crisp.

Troubleshooting

  • ⚠️ Too watery

    → Salt and drain radish longer before dressing.

  • ⚠️ Too spicy

    → Reduce gochugaru and add a little sugar.