Recipes

Radish salad

Musaengchae 무생채

Musaengchae is one of the easiest and most common Korean side dishes.

A good quality Korean radish is firm, and the taste is juicy, sweet, and crunchy! Choosing a good radish is very important to make good musaengchae.

How can you know if it’s firm and juicy? The outer skin should look smooth and shiny, and not have any scratches. The best way to tell is to cut the radish in half crosswise to check inside. If the inside flesh looks like a sponge, don’t use it. It won’t be tasty at all, and the texture will be like a sponge. But do you think any store owner will let you cut their radishes ? : )

Korean radish

If you need make this salad for a lot of people, use the whole radish. If you’re going make a small amount, use the green part only, because it’s sweeter than the white part.

Ingredients:
Korean radish (or daikon), salt, vinegar, hot pepper flakes, sugar, garlic, green onion, sesame seeds.

Directions:

  1. Peel a radish and cut it into thin matchsticks.
  2. Put 3-3½ cups of radish matchsticks into a large bowl.
  3. Add 1 tbs kosher salt and mix it by hand. Set aside for 5 minutes.
  4. Squeeze out any excess water from the radish strips.
  5. Add 2 cloves of minced garlic, 1 stalk of chopped green onion, 1 tbs vinegar, 2 ts hot pepper flakes, and 2 ts sugar.
  6. Mix together by hand until well combined.
  7. Add 1 ts roasted sesame seeds and mix it up a bit more.

Transfer it to a serving plate and serve  it with rice.

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60 Comments:

  1. fetosoap United States My profile page joined 7/12
    Posted August 24th, 2014 at 10:27 pm | # |

    I had a large Korean radish to use with plenty left over from my other dish, so I made this recipe hoping that I’d like it, and guess what? My boyfriend and I loved it! I dont like it when it’s served at restaurants, but it’s going to be a staple around here. Thanks for sharing this great recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted August 25th, 2014 at 6:35 pm | # |

      “guess what? My boyfriend and I loved it!” wonderful! You can make bibimbap with radish salad. Mix some with rice, hot pepper paste, and sesame oil! : )

  2. mimipotato Canada My profile page joined 9/13
    Posted September 9th, 2013 at 8:41 pm | # |

    Dear Maangchi,

    You are my teacher in Korean food. I have tried several of your recipes like easy kimchi, pork bone soup and it was very successful. My husband loves all Korean dishes from your recipes. My cooking was horrible before I found your site. After I got married, I needa learn how to cook. One day I tried to cook some dishes but My husband and I needa order takeaway instead at the end.

    Today, I tried to make this Radish salad (approx. 6 cups of radish matchsticks with 2 tablespoon of salt). Basically, I just double the ingredients of your recipe. However, my raddish salad was super salty…( I didn’t use Kosher Salt as yours but normal table salt instead) I have no idea why my salad became so salty……Please kindly advise!!!!
    With Million Thanks!!!!!!!!!!!!!!!

    • Maangchi New York City My profile page joined 8/08
      Posted September 12th, 2013 at 9:04 am | # |

      I’m very happy to hear that you have been learning Korean dishes from my recipes! : )
      Use less salt or more radish when you make your radish salad. I will update the recipe with the weight of the radish soon.

    • stonefly Olympia WA My profile page joined 11/11
      Posted January 5th, 2014 at 8:22 pm | # |

      Kosher salt is coarser than regular table salt, by about a 2:3 ratio. If using table salt, just use about 2/3 the amount of Kosher salt, or about 2 t for Maangchi’s recipe. That should do the trick.

      I also rinse the radish and spin dry it quickly, too quickly for it to reabsorb any water.
      Good Cooking!

  3. Amberemichael Kennesaw, GA My profile page joined 5/13
    Posted May 29th, 2013 at 2:15 pm | # |

    Maangchi,
    I love your videos and recipes. I grew up eating Korean with my best friend of 20 yrs family. Her mother always saved bulgogi veggie pancakes in the fridge and would always sneak them and eat them cold. Now that I’ve found you site I am always cooking Korean for my family of 6, and they love it. What kind of vinegar do you use here?
    Amber

    • Maangchi New York City My profile page joined 8/08
      Posted May 30th, 2013 at 1:24 pm | # |

      Amber, yes yes, I’m so happy to hear that you have confidence in Korean cooking! My favorite vinegar used to be apple vinegar but these days I like white vinegar, too.

  4. phuong My profile page joined 3/11
    Posted May 14th, 2012 at 11:47 am | # |

    Hi Maangchi,

    I need your help. When my husband was in Korea, he ate a salad that has cabbage, kidney beans, corn, and mayo dressing. He really liked it and asked me to recreate it. Unfortunately, my attempt was unsuccessful. Do you happen to know what that salad is and how to make it?
    Thank you so so much.

  5. Peedee San luis obispo, CA My profile page joined 5/10
    Posted February 14th, 2012 at 2:01 pm | # |

    Hi Maangchi, I think I’m going to use rice vinegar or mirin. Have you ever tried it with that? Also, There is a cucumber salad dish I really love that my mom used to make. Is it kind of like this recipe, but can I swap out for cucumbers instead?

  6. konatarei13 California My profile page joined 11/11
    Posted November 3rd, 2011 at 1:45 pm | # |

    I’m so glad this was on your front page. My mom just bought daikon radishes and wanted me to make this for her and I came to your site and it was like fate. You had put it on the front page. (^-^) I can’t wait to make it for her. I’ve already made the oisobagi which tasted awesome. Keep up the good work. Love your receipies! ❤

  7. Lida Dallas My profile page joined 8/11
    Posted August 7th, 2011 at 12:21 am | # |

    Hi, thank you for nice recipes on this site. Just cooked Musaengchae and really liked it!

  8. Woodongsong Oklahoma My profile page joined 1/11
    Posted July 28th, 2011 at 1:59 am | # |

    this looks really tasty
    my sister took me to korean garden for my birthday and we order some food and had 4 side dishes they were really good and i realized that the kimichi, tofu, radish, and veggie all had garlic in it
    do most sidedish have garlic in it?

  9. HappyRadish Sydney My profile page joined 7/11
    Posted July 4th, 2011 at 10:43 pm | # |

    Hello Maangchi! Thanks so much for your recipes; I love them.
    I uploaded a pic of my Musangchae! 8D
    Hope you’ll look at it hahaha

    Thankyouuuuuu~

  10. Cheeryvisage New York City My profile page joined 1/11
    Posted April 18th, 2011 at 9:37 pm | # |

    Hi Maangchi, may I ask what vinegar you used to make this? Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted April 19th, 2011 at 12:11 pm | # |

      I like apple vinegar but it doesn’t matter which you use. I sometime use distilled white vinegar, too.

  11. genuineyes My profile page joined 9/10
    Posted January 23rd, 2011 at 11:44 pm | # |

    Hey Maangchi,

    Can I just leave the sugar out and then it would be like a kimchi? Let me know, ya? Thanks for your vids!

    Love,
    Geneys :o)

  12. CCtea My profile page joined 1/11
    Posted January 9th, 2011 at 2:14 pm | # |

    This seasoning is also delicious on
    – shredded papaya -green or regular- (just as sweet and crunchy)
    – green mango(add tbs fish sauce and/or sugar and you’ve got sweet, sour, spicy flavour combination)
    * I absolutely love it with apples!

    Don’t cringe. None of these taste as strange as they sound :)

  13. Sandy Bell Jordan My profile page joined 12/10
    Posted December 27th, 2010 at 11:07 am | # |

    Hi
    This recipe lookS great
    Good Luck Maangchi :-)

    • Maangchi New York City My profile page joined 8/08
      Posted December 28th, 2010 at 7:42 pm | # |

      You, too! Sandy! I wish you good luck and happiness in 2011!

      • Sandy Bell Jordan My profile page joined 12/10
        Posted December 29th, 2010 at 10:04 pm | # |

        Thank you Maangchi, i wish a Happy & Great New Year

        • Sandy Bell Jordan My profile page joined 12/10
          Posted December 29th, 2010 at 10:09 pm | # |

          i wish you a Happy & Great New Year too (sorry for the mistake) ;-)
          my language is Arabic & I’m happy to learn your recipes
          I like Korea very much & i like you too

  14. lewlegacy Paducah, Kentucky My profile page joined 11/10
    Posted December 6th, 2010 at 12:11 am | # |

    good stuff. making me very hungry watching your videos!

  15. Epicurean Adventure Minneapolis, MN My profile page I'm a fan! joined 8/10
    Posted October 20th, 2010 at 2:59 pm | # |

    The grocery store I go to the most finally started selling mu! They have it right next to the daikon radishes now, and it’s the same price! I bought one, so I am going to make musaengchae soon! I’ll send you some pictures!

    ~Will

    • Maangchi New York City My profile page joined 8/08
      Posted October 22nd, 2010 at 7:48 am | # |

      Will,
      I’m looking forward to the photo! : )

      • Epicurean Adventure Minneapolis, MN My profile page I'm a fan! joined 8/10
        Posted October 22nd, 2010 at 3:21 pm | # |

        I’m planning on making it today. :)
        I have a question about musaenchae though.
        When I make it, can I keep it in the fridge if I leave the sesame seeds out? Or is it one of those side dishes that’s best when you eat it the same day?

        • Maangchi New York City My profile page joined 8/08
          Posted October 22nd, 2010 at 3:36 pm | # |

          You can keep it in the fridge and enjoy for a couple of days. When you eat it, sprinkle roasted sesame seeds.

          • vitalyvalov Russia My profile page joined 12/10
            Posted December 27th, 2010 at 1:41 pm | # |

            Hi, Maangchi. Want to ask u, do u know a recipe, how to make famous yellow radish? I know, that it make to long time. Hope u know. Thanx!:)

  16. chocolate My profile page joined 9/10
    Posted September 25th, 2010 at 9:59 am | # |

    Hi!

    I’ve tried several of your recipes and they all turned out great! You’re a fantastic cooking teacher!

    I’m trying to make a radish side dish but I don’t know its name. The radish are in blocks and no chilli powder is used. Sometimes I see a few freshly cut chilli floating in the clear sauce/juice. It tastes a little sweet and sour.

    Do you know which dish I’m describing? Can you please tell me its name and teach me how to make it?

    kamsahamida.

  17. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted September 22nd, 2010 at 11:20 am | # |

    When I went to the Korean market yesterday to buy peppers for jangjorim I bought radish to make mu saengchae. And then I saw your new recipe posted here today. Haha. How timely. :)

    I’ll make this tonight unless I decide to make song pyun instead. I’m taking an adult Korean language class and mentioned that I would try to make songpyun for them when Chuseok rolled around. I thought Chuseok wasn’t until October this year when I said it. Oops¡

    • Maangchi New York City My profile page joined 8/08
      Posted September 24th, 2010 at 11:21 am | # |

      “I saw your new recipe posted here today..” What a coincidence!

      How did your songpyeon turn out? I am in LA now, so we bought songpyeon at a Korean grocery store this year to celebrate Chuseok. Sep.22 was Chuseok. : )

      • mokpochica Michigan My profile page I'm a fan! joined 1/09
        Posted September 25th, 2010 at 8:41 pm | # |

        The songpyeon turned out well with help from my husband. We made them last night and this morning several of them had split open, revealing the filling inside. Less aesthetically pleasing, but still delicious. They were a big hit at my Korean class today. My instructor was so happy–I don’t think he could believe that I had actually followed through and made songpyeon.

        I made mu saengchae tonight. Yummy! I’m still trying to get my kids to try it. They are being stubborn, but I know they will like it once they do. They went crazy for the miyuk gook I made using your recipe tonight though. My 19 month old was walking around the house saying miyuk gook for about an hour tonight, so it made a big impression on him. :)

        • Maangchi New York City My profile page joined 8/08
          Posted September 26th, 2010 at 10:08 pm | # |

          “They were a big hit at my Korean class today. My instructor was so happy..” awesome! Congratulations!

  18. ravi Queens, NY My profile page I'm a fan! joined 9/10
    Posted September 19th, 2010 at 8:02 pm | # |

    wow, maangchi, you are so diligent to do this by hand! a mandolin would make the chopping so much easier. i gotta try this recipe.

  19. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted September 18th, 2010 at 10:11 am | # |

    I love musaengche, but never saw a recipe like yours! I never saw a musaengche like this in Seoul either, I’m very curious. It’s much healthier than my current recipe. My recipe uses lots of sugar (1/3 cup!), no green onion or toasted sesame seeds. Thank you Maangchi for posting this, I must get a radish and try it!

  20. Poeh My profile page joined 9/10
    Posted September 18th, 2010 at 8:12 am | # |

    This side dish is special to me, because it made me fell in love with Korean food. That is why I had to make it and enter your contest :D.

  21. jennykoh Singapore My profile page I'm a fan! joined 1/10
    Posted September 17th, 2010 at 11:05 pm | # |

    Maangchi,u r so pretty….

  22. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted September 17th, 2010 at 6:00 pm | # |

    Can we use daikon radish instead? I’ve made kaktugi succesfully with daikon before, so I think it’s very similar to Korean radish…

  23. Souavarat Houston, Texas My profile page I'm a fan! joined 9/10
    Posted September 17th, 2010 at 4:32 am | # |

    Oh so easy to make and so healthy too. I want this with grilled mackerel and seaplant soup, and RICE! Sounds good. I may make it for dinner tonight. Thanks Maangchi!

  24. leahangel Seattle, WA USA My profile page joined 9/10
    Posted September 16th, 2010 at 4:45 pm | # |

    Yay something else to do with delicious mu! I love how crunchy it is :)
    You’re awesome as always.

  25. Epicurean Adventure Minneapolis, MN My profile page I'm a fan! joined 8/10
    Posted September 16th, 2010 at 4:17 pm | # |

    I’ve still never tasted Korean radish…
    It’s hard to find, so I always use Daikon instead. But I think the taste must be different…

    I really want to try this. :3

    ~Will

  26. bo Hawaii My profile page I'm a fan! joined 7/10
    Posted September 16th, 2010 at 3:44 pm | # |

    Ah ha! So now I know what to call it! I made basically the same thing. Used most of the ingredients for your radish kimchi although I know it’s not considered kimchi because of the matchstick cut. Musaengchae sounds so exotic. I also have a very similar bowl, only it’s smaller. Korean radish is so superior. It’s actually sweet when your eat it raw

    • Maangchi New York City My profile page joined 8/08
      Posted September 17th, 2010 at 12:14 am | # |

      When I run out of kimchi but no time to make more, I make this. “It’s actually sweet when your eat it raw” yes, we used to eat it as snack during the winter when I was young. : )

  27. boaray Singapore My profile page joined 4/10
    Posted September 16th, 2010 at 2:18 pm | # |

    OMG ! Maangchi, I was in like very vegetable-mood these days and I saw this recipe and it ROCKS! I LOVE IT!
    P.S: I have the SAME EXACT bowl too, I use it as my own plate like no sharing. It’s just so pretty =D

    • Maangchi New York City My profile page joined 8/08
      Posted September 16th, 2010 at 3:13 pm | # |

      haha vegetable mood? oh, u have the same bowl as I do? Mine has a lid, your, too? Actually it’s a candy bowl. Cheers!


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