Korean spicy radish salad (musaengchae)

Korean spicy radish salad (musaengchae)

This is one of the easiest and most common Korean side dishes – try Su Scott's recipe as a topping for bibimbap
  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Wear some protective gloves when you do this so you can distribute the vibrant red colour of the gochugaru through the white radishes without your hands ending up the same colour. Put the radishes, gochugaru and sugar into a large mixing bowl, and gently massage.
  2. Step 2

    Add the sea salt flakes, fish sauce, garlic and spring onion. Use your hands to bring everything together. Check the seasoning and add a pinch more salt, if necessary. Toss in the sesame oil and seeds. Add the vinegar, if using. The dish will keep well for five days in the fridge in an airtight container – you may notice more moisture as the radishes release water.