KOREAN RADISH SALAD (MUSAENGCHAE)

KOREAN RADISH SALAD (MUSAENGCHAE)

Korean Radish Salad, known as Musaengchae, is a traditional Korean banchan (side dish) known for its bright, crunchy texture and bold, spicy-sour flavour. This salad is made with julienned Korean radish. The dish is seasoned with gochugaru (Korean red chilli flakes), sesame oil, rice vinegar and garlic, creating a perfect balance of heat, tang and nuttiness. It’s a staple accompaniment to Korean meals, adding freshness and bite to heavier dishes like stews, grilled meats or rice bowls. This one-serving version is quick to prepare and ideal for those looking to add a vibrant plant-based component to their meals. Naturally vegan, low in calories and full of fibre, Musaengchae is not only satisfying but also excellent for digestion. Whether served at a weekday lunch or as part of a larger spread, this radish salad stands out for its simplicity, versatility and addictive flavour.

RECIPE CATEGORY

Side

SERVING SIZE

1

CUISINE

Korean

PREPARATION/TECHNIQUES

No-Cook, Prepared in Advance

OCCASION/HOLIDAY

Picnic, Back to School, Casual Dinner, Summer, Potluck

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegan, Vegetarian, Wheat/Gluten-Free, Low Fat, Quick & Easy, Dairy-Free, Nut-Free, Paleo, Whole30

DISH TYPE

Salad, Condiment / Spread, Side

INGREDIENTS

• ¼ cup julienned Korean radish

• ½ teaspoon gochugaru

• ½ teaspoon rice vinegar

• ½ teaspoon sesame oil

• ¼ teaspoon garlic

FULL NUTRITIONAL INFORMATION

• Calories: 34 kcal

• Protein: 0.7 g

• Carbohydrates: 3.9 g

• Fat: 1.8 g

• Fibre: 1.1 g

• Sugar: 1.2 g

• Sodium: 67 mg

• Cholesterol: 0 mg

PREPARATION

• Prepare The Radish: Peel and julienne the Korean radish into thin strips. If using regular daikon as a substitute, follow the same method.

• Salt Lightly (Optional): Sprinkle with a tiny pinch of salt and let it rest for 5 minutes to draw out moisture, then squeeze gently and drain.

• Make The Dressing: In a small bowl, mix gochugaru, rice vinegar, sesame oil and minced garlic until well combined.

• Toss To Coat: Add the julienned radish to the bowl and toss thoroughly to ensure each piece is evenly coated with the seasoning.

• Serve Or Chill: Let it rest for 5–10 minutes to allow flavours to develop. Serve it immediately or refrigerate it briefly for a colder and crispy texture.

PREP TIME

10 minutes

COOKING TIME

0 minutes

TIPS

• Use Korean Radish: Korean mu is firmer and less watery than daikon, making it ideal for this salad.

• Julienne Evenly: Uniform strips ensure consistent texture and flavour distribution.

• Adjust Heat: Control spiciness by increasing or reducing gochugaru as preferred.

• Don’t Overdress: The radish should be lightly coated and not swimming in sauce.

• Fresh Is Best: While it can be chilled, Musaengchae is at its crispiest when served shortly after mixing.

VARIATIONS

• Sweeter Version: Add a pinch of sugar or a drop of honey to balance the vinegar and heat.

• Add Carrot: Mix in julienned carrot for colour contrast and additional sweetness.

• With Green Onion: Toss in finely chopped green onions for a mild sharpness.

• Fermented Style: Let the salad rest overnight for light fermentation and deeper flavour.

• Ginger Kick: Add a pinch of grated fresh ginger for extra warmth and zing.

PREPPING AND STORAGE

• Refrigeration: Store leftovers in an airtight container for up to 2 days.

• Rehydration Tip: If the radish becomes dry, add a splash of vinegar or sesame oil before serving.

• Freezing Not Recommended: The water content in radish makes freezing unsuitable, turns it soft and causes it to lose crunch.

• Make Ahead Friendly: Prepare 1 day in advance to let the flavours meld, but consume within 48 hours for the best texture.