Korean Radish Salad (Musaengchae) – Easy, Authentic and Flavorful
The first time I tried Korean Radish Salad was at a Korean BBQ restaurant, and I was instantly hooked by its crunchy, tangy and slightly spicy flavor. Ever since then, I love making it at home and serving it with any Korean BBQ recipe. This banchan adds the perfect refreshing contrast to rich grilled meats.
My Approach
Prep the radish
Peel and thinly slice or julienne the Korean radish for even texture and quick seasoning.
Lightly salt and rest
Toss the radish with a small amount of salt and let it rest briefly to draw out excess moisture while keeping it crisp.
Drain and season
Gently squeeze out excess liquid, then add the seasoning ingredients and mix until evenly coated.
This Korean Radish Salad (Musaengchae) is a crisp, tangy, and slightly spicy side dish that pairs beautifully with Korean BBQ. made with julienned radish, a touch of gochugaru, and seame oil, it's refreshing, flavorful and easy to make in minutes.
- 1 daikon radish, julienned
- 2 tsp salt
- 3 tsp gochugaru or korean red chili flakes
- 4 tsp fish sauce
- 4 green onions
- 2 tsp sugar
- 2 tbs sesame oil
- 4 tsp sesame seeds
- 1 Prepare the radish
Peel and julienne the daikon radish. You should get about 3 cups.
Place the radish in a large bowl, sprinkle with 2 tsp of salt, and toss well. Let it sit for 20 minutes to draw out excess moisture.
After resting, gently squeeze the radish to remove any water. Do not wash.
- 2
Make the seasoningIn a small bowl, mix together gochugaru, sugar, fish sauce and sesame oil.
- 3
CombineAdd the seasoning to the drained radish and mix well until evenly coated.
- 4
Finish and serveTaste and adjust seasoning if needed. Sprinkle with toasted sesame seeds and chopped green onions before serving.
NoteSlice evenly for best texture. Thin, uniform slices ensure the radish softens slightly while staying crisp.
Do not over salt. A small amount of salt goes a long way. The goal is to draw out moisture, not fully season the radish at this stage.
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