This spicy Korean radish salad (Musaengchae) is a quick & easy healthy Korean side dish made with shredded daikon radish & Korean pepper flakes. Ready in 15 minutes!
This spicy Korean radish salad is one of my favorite quick and easy Korean side dishes to make. It’s so crunchy and refreshing and makes a perfect side dish to a Korean meal!
I like to serve this spicy Korean radish side dish with heavier entrees that have a lot of meat or oil since it lightens up the meal and the raw daikon radish adds a lot of crunch.
What does Korean radish taste like?
Korean radish, also known as mu (무), has a peppery taste similar to other radishes but with a hint of sweetness. It has a crunchy texture and is full of fiber and vitamins.
Though it’s different from a daikon radish, the texture and flavors are very similar to each other. You can substitute either for this recipe, though you will get a stronger radish flavor if using Korean radish.
How to Eat Korean radish
Korean radish can be prepared and eaten in variety of ways – fermented to make radish kimchi, braised in stews, added to soups, or eaten raw in a salad.
How to Make Spicy Korean Radish Salad
Start by washing and peeling your radish. Then using a sharp knife or a mandoline, julienne the radish by slicing them into thin, narrow strips.
Add the julienne radish to a large bowl along with Korean red pepper flakes, sugar, garlic, vinegar, salt, and scallions.
Mix all the ingredients together until the radish strips are entirely coated with the dressing. This Korean radish side dish can be eaten immediately but it tastes better after letting it sit for 5 minutes.
Store leftovers in the refrigerator in an airtight container for up to a week. As the radish side dish sits in the fridge, it will continue to release more of its juices so expect to see more liquid the longer it sits.
How/Where to Buy Korean radish?
They can be found in any Korean or Asian grocery store in the produce section. Look for one that has a smooth, blemish free surface without any cracks. It should feel heavy for its size. They can be a light green color starting at the tops to halfway down the length of the radish.
What is the difference between daikon and Korean radish?
Daikon and Korean radish are slightly different but with similar flavors and texture. Daikon is longer and more narrow whereas a Korean radish is shorter and more wide.
You can certainly substitute daikon for Korean radish in this recipe. It would still be delicious!
I hope you enjoy this spicy Korean radish salad! Leave a comment or questions below!
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Spicy Korean Radish Salad | Musaengchae
- 5 cups Korean radish, julienned
- 2 stalks scallions
- Wash and peel the radish. Using a sharp knife or a mandoline, julienne the radish and add them to a large bowl.
- Add in the ingredients for the dressing and massage it into the julienned radish until it's well combined. Adjust for seasoning and serve.
- Store leftovers in an airtight container in the fridge for up to 1 week. The longer it sits, the more juices will be released from the radish.
- You can substitute daikon for Korean radish in this recipe.
- Choosing a Korean radish:
- Pick one that has a smooth, blemish free surface without any cracks. It should feel heavy for its size. They can be a light green color starting at the tops going halfway down the radish.