Musaengchae (Spicy Radish Salad)

Name: Musaengchae (Spicy Radish Salad)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb daikon radish, julienned; 1 tsp kosher salt; 2 tsp gochugaru (Korean red pepper flakes); 2 cloves garlic, minced; 2 tsp rice vinegar; 1 tsp granulated sugar; 1 tsp toasted sesame oil; 2 scallions, thinly sliced; 1 tsp sesame seeds, toasted

A vibrant Korean banchan of julienned daikon radish tossed with gochugaru, garlic, and rice vinegar. Crunchy, tangy, and mildly spicy - ready in minutes.

15 minEasyServes 460 cal/serving

KoreanSaladNo-CookVeganLow CarbDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 lb daikon radish, julienned
1 tsp kosher salt
2 tsp gochugaru (Korean red pepper flakes)
2 cloves garlic, minced
2 tsp rice vinegar
1 tsp granulated sugar
1 tsp toasted sesame oil
2 scallions, thinly sliced
1 tsp sesame seeds, toasted

Instructions

1

Place 1 lb julienned daikon radish in a large bowl. Sprinkle with 1 tsp kosher salt, toss, and let stand for 5 minutes to soften slightly. Gently squeeze out excess liquid.
2

Add 2 tsp gochugaru (Korean red pepper flakes), 2 cloves minced garlic, 2 tsp rice vinegar, 1 tsp granulated sugar, and 1 tsp toasted sesame oil to the daikon. Toss well until evenly coated.
3

Add 2 thinly sliced scallions and toss to combine. Taste and adjust seasoning as needed.
4

Transfer to a serving dish and garnish with 1 tsp toasted sesame seeds. Serve immediately.

Questions

How long does Musaengchae (Spicy Radish Salad) keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Musaengchae (Spicy Radish Salad)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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