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.

Advertisement

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.

Advertisement

Advertisement

69 Comments:

  1. Sandy Bell Jordan joined 12/10 & has 14 comments

    Hi
    This recipe lookS great
    Good Luck Maangchi :-)

  2. lewlegacy Paducah, Kentucky joined 11/10 & has 9 comments

    good stuff. making me very hungry watching your videos!

  3. Epicurean Adventure Minneapolis, MN joined 8/10 & has 30 comments

    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

  4. chocolate joined 9/10 & has 1 comment

    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.

  5. mokpochica Michigan joined 1/09 & has 89 comments

    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 joined 8/08 & has 11,794 comments

      “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 joined 1/09 & has 89 comments

        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. :)

  6. ravi Queens, NY joined 9/10 & has 10 comments

    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.

  7. BxlSprout Brussels, Belgium joined 5/10 & has 46 comments

    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!

  8. Poeh joined 9/10 & has 1 comment

    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.

  9. jennykoh Singapore joined 1/10 & has 27 comments

    Maangchi,u r so pretty….

  10. sirdanilot Terneuzen, The Netherlands joined 10/09 & has 25 comments

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

  11. Souavarat Houston, Texas joined 9/10 & has 45 comments

    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!

  12. leahangel Seattle, WA USA joined 9/10 & has 24 comments

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

  13. Epicurean Adventure Minneapolis, MN joined 8/10 & has 30 comments

    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

  14. bo Hawaii joined 7/10 & has 49 comments

    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 joined 8/08 & has 11,794 comments

      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. : )

  15. boaray Singapore joined 4/10 & has 1 comment

    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

More comments to read! Jump to page: 1 2 3

Leave a Reply