Spicy Korean Radish Salad (Mu Sangchae)
An easy and delicious side dish that always tastes good: Spicy Korean Radish Salad! Also known as Mu Sangchae, thinly sliced radish strips are salted then seasoned with a simple dressing. The combination is spicy, savory, refreshing and addictively tasty. A low-effort, healthy side dish that brightens any meal!
Servings: 4 as side
Calories: 108kcal
Equipment
- Large Bowl
- Metal sieve
- clean dishcloth
- vegetable peeler
- food preparation gloves *optional
Ingredients
- 1 lb/ 454 grams Korean Radish (also called Mu or Moo), can be swapped with Japanese daikon
- 1 tsp salt
Dressing
- 2 Tbsp Gochukaru *Korean red chili powder
- 1 Tbsp Fish Sauce
- 1 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds
- 1 Tbsp Maesil Cheong *Korean green plum syrup (optional)
- 2 green onion
- 2 cloves garlic
Instructions
- Julienne radish. Wash the radish under cold running water. Peel the radish with a vegetable peeler and trim the ends. Slice into thin circles, about 1/8-inch thick. Then, slice the circles into matchsticks, about 1/8-inch thick. Trasnfer the radish matchsticks to a large bowl.
- Salt radish. Add 1 tsp salt to the radish matchsticks. Using clean hands, gently toss to coat. Set aside for 10 minutes.
- Squeeze out excess water. Transfer the radish to a metal sieve. Discard the excess water from the bottom of the bowl. Add the salted radish to a clean dishcloth. Wring the dishcloth to remove excess water. Keep wringing until there's no more water.
- Add dressing. To a large bowl, add the drained, salted radish. Add the Gochukaru, sugar, fish sauce, sesame oil, sesame seeds, green onion, garlic, and Maesil Cheong (if using). Using your hands (or tongs, if you prefer), mix together until well combined.
- Serve. Transfer the Korean Radish Salad to a serving dish. Discard any excess liquid from the prep bowl. Enjoy!
Video
Notes
PRO Tips:
- Remove as much water as possible. To ensure a final dish that's not too wet, use a dishcloth to wring out as much water from the salted radish as possible. Keep wringing until there's no more water left!
- Use food preparation gloves. To mix the dressing with the radish, use food preparation gloves as the color of the gochukaru may stain your hands. Otherwise, use clean hands and wash well afterwards.
- Store in an airtight container. Mu Sangchae can be safely stored in the fridge for 3-5 days, in a tightly sealed container. As it sits in the fridge, it will continue to release liquid. The remaining liquid can be discarded before serving.
Nutrition
Calories: 108kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1048mg | Potassium: 616mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1187IU | Vitamin C: 50mg | Calcium: 96mg | Iron: 2mg