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.


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


  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.


Other delicious stuff on maangchi.com:


  1. AdamB usa My profile page joined 12/14
    Posted January 4th, 2015 at 11:12 am | # |

    Hi Maangchi! Just last week I was served this delicious salad as a side with bulgogi at a small stall in my local Korean restaurant. I am so happy to find your recipe here. Thank you! You make it all so easy.

  2. 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! : )

  3. 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!

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

    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?

    • 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.

  5. 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.

  6. 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?

  7. 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! ❤

  8. 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!

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