Moist and Tangy Musaengchae (Spicy Radish Salad)
A side dish made by coating thinly sliced radish with chili flakes without salting it first, then tossing it with a refreshing seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This salad uses naturally sweet autumn radish tossed fresh without salting first, preserving its original crisp texture. Mixing in the chili flakes first and letting them infuse for 20 to 30 minutes gives the radish a vibrant color, while sand lance fish sauce and vinegar complete the flavor, making it a great topping for bibimbap.
- Servings
- 4–5 servings
- Cook time
- 30 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Korean radish (mu)500 g
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Sand lance fish sauce (or dried anchovies)2 tbsp
- Minced green onion4 tbsp
- Minced garlic1 tbsp
- Sugar1 tbsp
- Vinegar2 tbsp
- Salta little
- Toasted sesame oil
- Toasted sesame seeds
- Peel 500 g (1/2 medium) of Korean radish with a vegetable peeler.
Steps
Prepare the ingredients
Prepare 500 g of Korean radish (mu), about 1/2 of a medium-sized radish. Peel the skin using a vegetable peeler.
Julienne the radish
Since it will be dressed without salting, it is best to julienne it as thinly and finely as possible.
Infuse with chili flakes
Place the julienned radish in a bowl and add 2 tbsp of gochugaru (Korean chili flakes)...
Toss with seasonings
Mix thoroughly and let it sit for about 20 to 30 minutes; the natural moisture from the radish will hydrate the gochugaru and give it a vibrant red color.
Add 2 tbsp of sand lance fish sauce, 4 tbsp of minced green onion, 1 tbsp of minced garlic, 1 tbsp of sugar, and 2 tbsp of vinegar, then toss everything together.
Taste it and add salt if it tastes bland, or adjust the sweet and sour balance by adding more sugar or vinegar to suit your preference.
Finish by adding toasted sesame oil and toasted sesame seeds, and it is ready.
Finish
Because it wilts naturally from the seasonings rather than being salted, it keeps its tender yet crisp texture.
This is a musaengchae that lets you truly enjoy the firm, satisfying crunch of autumn radish.
Simmer a bubbling doenjang jjigae, add a fried egg, and mix it all together for a delicious meal without needing to pull out any other side dishes from the fridge.
While making the musaengchae, I also made fresh bomdong geotjeori (bomdong cabbage salad) and mixed them together.
It made for a truly delightful meal.
Ppunwife's tips
- Since it will be dressed without salting, it is best to julienne it as thinly and finely as possible.
- Taste it and add salt if it tastes bland, or adjust the sweet and sour balance by adding more sugar or vinegar to your preference.
FAQ
Do I not need to salt the radish in advance?
Autumn radish is mild and refreshing rather than pungent, so dressing it without salting helps preserve its signature crisp texture.
Can I mix in the other seasonings right after adding the chili flakes?
Tossing the julienned radish with gochugaru first and letting it sit for about 20 to 30 minutes allows the moisture released from the radish to absorb a lovely red color evenly.
Can I use anchovy fish sauce instead of sand lance fish sauce?
Both sand lance fish sauce and anchovy fish sauce work well, so you can substitute anchovy fish sauce.
Is there anything to keep in mind when julienning the radish?
Because it is tossed in seasonings without being salted first, it is best to julienne it as thinly and finely as possible.
