Mu Saengchae (Korean Spicy Radish Salad)
Why this recipe works
- Fast, no-cook method: The radish only needs a short salting time before being tossed with the dressing, making this a quick side dish.
- Crisp texture: Salting and gently squeezing the radish removes excess water while keeping the matchsticks firm and refreshing.
- Balanced dressing: Rice vinegar, sugar, garlic and gochugaru create a sharp, lightly sweet and savoury dressing that clings well to the radish.
Get the most out of this recipe
Adjust the heat
- For a milder salad: Use less gochugaru and let the vinegar and sugar carry more of the flavour.
- For more heat: Increase the gochugaru slightly, tasting as you go so the radish still tastes fresh rather than heavy.
Timing notes
- Best serving window: Serve straight away for the brightest crunch, or chill briefly before serving for a colder, firmer bite.
- Best the same day: The salad keeps, but the texture is at its crispest within the first day.
Ingredient notes
- Choose the right radish: A firm daikon that feels heavy for its size will give the cleanest flavour and crunch.
- Use Korean gochugaru: Gochugaru gives the salad its characteristic red colour, gentle heat and lightly fruity chilli flavour.
Serving ideas
- Serve as banchan: Pair with steamed rice, grilled meats, tofu, noodle dishes or a simple Korean-style meal.
- Use as a fresh topping: Add to rice bowls or wraps for crunch, acidity and a hit of chilli.
Equipment you'll need
Ingredients
Instructions
- Peel the daikon radish, then cut it into fine matchsticks (or use a julienne grater). Put it in a mixing bowl, sprinkle over the fine sea salt, and toss well.
- Leave the radish for 8 minutes to draw out moisture, then tip into a sieve and gently squeeze out excess liquid. Return the radish to the bowl.
- Add the Korean chili flakes gochugaru, rice vinegar and caster sugar, then finely grate in the garlic. Toss thoroughly until the radish turns evenly red and looks glossy.
- Thinly slice the spring onion and fold it through, then sprinkle with the roasted sesame seeds. Serve cold, or chill for 10 minutes for an extra-crisp bite.
Recipe notes
Tips
- Cut the radish as evenly as you can so it salts and dresses uniformly, keeping the salad crisp.
- Taste before serving and adjust by adding a pinch more fine sea salt for savouriness or a little more rice vinegar for extra tang.
Substitutions
- Replace rice vinegar with apple-cider-vinegar for a slightly fruitier acidity.
- Replace caster sugar with honey for a rounder sweetness (note this will no longer be vegan).
- Replace spring onion with red-onion for a sharper, more pungent finish.
Storage
- Refrigerate up to 2 days
- Store in a sealed container in the fridge. The salad is best within 24 hours for maximum crunch; stir before serving as liquid may collect at the bottom.
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Recipe overview
- Servings: 3 servings
- Total time: 15min (10min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Sesame
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