1 medium size Korean radish, kosher salt, garlic, toasted sesame oil, vegetable oil, shredded red pepper (silgochu).


  1. Cut radish into thin strips. Make about 5-6 cups.
  2. Heat up a pan and add the radish strips, 1tbs vegetable oil, 1 ts kosher salt, and 1 clove of minced garlic. Sauté for a few minutes.
  3. Add ¼ cup of water and close the lid. Lower the heat and simmer for 8-10 minutes.
  4. Turn off the heat. Add a few drops of toasted sesame oil and mix it gently.
  5. Transfer it to a serving dish and garnish with shredded red pepper.


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  1. bobitita USA joined 11/11 & has 3 comments

    I had a question about a side dish which i like a lot. It’s really thin slices of dikon into rounds and they’re pickled. I think it’s like this cambodian pickle dikon we make, but it dont smell like dikon just the vinegar. I’m not sure how to make it. I was wondering if you knew how to make it.

    ps. love your recipes

  2. mckinlet canada joined 1/11 & has 1 comment

    i have a question about aside dish it looks like a shredded white radish but tastes pickled do you have a recipe for this? thank i love your website!

  3. Neny Lily Lao Philippines joined 5/11 & has 12 comments

    Dear Maangch

    As this this is my first time to see your column, may I know the past recipes you have shown ? Actually, I am already expert in making kimchi like napa, radish and cucumber. In fact, I never out of them. If not, I just better follow on to your next recipe. Hope to see you soon.

  4. Neny Lily Lao Philippines joined 5/11 & has 12 comments

    Since cooking is my very best hobby, I would like to share some that I may know . One best that I like is Korean food. I have tried some for which I did them successfully and even serve them during parties and gatherings This latest one from your recipe, I did made and the kids love it so much. I made some pork bbq and made the cooked radish as side dish. I don’t have to make separate dippings. Our meal just did finished satisfyingly!

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

    I was planning to make musaengchae and ran across this recipe. Yum! I’m glad I tried it–so few ingredients, but very tasty.

  6. Annie from Fremantle Australia joined 2/11 & has 5 comments

    I LOOOOOVE cooked radish.. I’m assuming it’s the same taste as a Chinese radish… gonna do this :)

  7. shaoen01 joined 6/10 & has 11 comments

    Hi Maangchi,

    I am absolutely won over by the simplicity of your recipes for Korean dishes! In fact, I am going to try it this weekend!

    Currently, i am trying to make a low-calorie dish for my friend for her upcoming training exercise regime and i realized quite a few dishes require vegetable oil to do some light cooking. So every calorie count =).

    So my question is, is there any alternative i can use besides using oil to do the cooking? If i use soy sauce, would it be ok? But it might change the taste if soy sauce is used in place of the vegetable oil for this dish.

    Thank you for the great recipes again!

  8. kawaii joined 8/09 & has 1 comment

    Hi hi,
    Can you store this in the fridge? do you have to warm it up before you eat it? Would it be good to eat as side dish with Bi Bim Bap?
    Thank you

  9. martoufmarty Manitoba, Canada joined 2/10 & has 3 comments

    Oh, this looks lovely! Like someone else I made kimchi but had some radish left over. Thanks!

  10. Hello Maangchi,

    Do you think it will be good with a sprinkle of hot peppers flakes instead of the hot pepper strips?

    Thanks Amber

  11. I made it and it was good…

  12. Maangchi New York City joined 8/08 & has 12,045 comments

    Thank you!

    yes, you will love this vegetable dish.

  13. thanks for your comment on my blog, maangchi!

    btw i made muwunamul using your recipe during the same week i made kimchi, but i forgot to comment. the radish that the green grocer sold me was so big that i only used half to make the kimchi… so this recipe was perfect to use up the rest. thank you once again! (:

  14. Simple and yummy :]

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