Korean Spicy radish side dish (banchan) - great in bibimbap and as a kimchi substitute!
Recipe by Hyosun on November 17, 2019
Prep time: PT15M
Cook time: PT5M
Total time: PT20M
Rating
4.63 stars (67 reviews)
Keywords
Korean Radish Salad, Musaengchae, Radish Salad Recipe
Ingredients
1 pound mu (Korean radish)
1 teaspoon salt
1 or 2 scallions (finely chopped)
2 tablespoons gochugaru (Korean red chili pepper flakes) (adjust to taste)
2 teaspoons minced garlic
1/2 teaspoon grated ginger
1 tablespoon fish sauce (myulchi aekjeot) or saeujeot (salted shrimp)
1 teaspoon sugar (adjust to taste - see note)
1 teaspoon sesame seeds (optional)
Categories
Salad
Cuisine
Korean
Steps
Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into matchsticks (about 1/8 to 1/4-inch thick).
Sprinkle the salt over the radish and toss well to coat evenly. Let sit for about 20 minutes until the radish has softened and released some liquid. Drain excess liquid. Do not rinse.
Add all the remaining ingredients, except the scallion and sesame seeds. Mix well by hand. Taste and add more salt or fish sauce, if necessary.
Throw in the scallion and sesame seeds and toss everything well.
Reviews
Spark on 2024-07-22 (5 stars): This recipe is more authentic and has a closer homemade taste.
Amy on 2024-04-30 (5 stars): I’m not a huge fan of radish but something about this recipe has me making it every month! The texture and flavor and so incredibly satisfying, I love it!
Alina on 2023-09-07 (5 stars): Thank you so much for all the instructions! Korean food has been my comfort food since college, and now I am finally trying to learn how to cook the dishes that bring me so much happiness. I am so glad I have found your website - the way you are describing the process is so clear and the dishes taste wonderful! Thank you, thank you, thank you for all the time and efforts spend on putting this website together.
I have a small question - how long can I keep musaengchae (or any other pickled banchan) in the fridge before it goes bad? And is there a way to preserve it for longer? Maybe, if I cook a bigger amount and somehow will try to store in a sealed sterile glass jar?…
Thanks again!
STEPHANIE FERGUSON on 2023-01-15 (5 stars): I made this radish salad this morning. I used half the fish sauce and added a little mirin…DEVINE❣️This will be a staple in the refrigerator now❣️Thank you for the recipe❣️I loved the fact the recipe called for a 1 pound daikon so I could try this❣️Next time I will buy a 2 pound Korean daikon❣️
