Korean Spicy Radish Salad

Name: Korean Spicy Radish Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Korean radish 300 g; coarse sea salt Enough to scatter evenly over the radish; Red pepper flakes 2 tbsp; Vinegar 1 tbsp; Sugar 1 tbsp; Anchovy fish sauce 1 tbsp; Garlic cloves 2 ea; Green onion 1 ea; Sesame seeds 1 tsp

Quick answer

Total time: 15 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Unlike kimchi, mu-saengchae skips fermentation: the julienned radish is dressed and eaten the same day, with its crunch intact.

Ten minutes under coarse salt pulls water from the strips so the chili-flake dressing clings instead of sliding off. Anchovy fish sauce lays a savory base under the radish's clean, mild flavor. Fresh from the bowl it snaps; after a night in the fridge it softens into a lightly pickled side with a different character. It is a standard partner for fatty dishes like samgyeopsal or braised short ribs.

Ingredients

servings

IngredientAmount

Korean radish

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coarse sea saltEnough to scatter evenly over the radish

Garlic cloves2 ea

Green onion1 ea

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Instructions

6 steps

1

Trim any rough outer parts from 300g Korean radish, then cut it into fine, even julienne strips about 5cm long.

Keep the thickness consistent so the seasoning reaches every piece and the raw sharpness does not stand out.
2

Sprinkle coarse salt evenly over the radish strips and let them stand for 10 minutes.

When the strips bend slightly and visible moisture collects, they are salted enough and ready to take the dressing.
3

Press the salted radish gently with your hands to remove excess water.

Do not crush the strips hard, because too much pressure weakens the crunch; they should still look like clean, separate strands.
4

In a bowl, mix 2 tablespoons gochugaru with 1 tablespoon each vinegar, sugar, and anchovy fish sauce, plus 2 minced garlic cloves.

Stir until the sugar dissolves and the mixture looks like a thick red paste.
5

Add the dressing to the drained radish and toss by lifting the strands with your fingertips.

Continue until the color is evenly red and no thick seasoning paste is left sitting on the bottom of the bowl.
6

Finish with 1 sliced green onion and 1 teaspoon sesame seeds.

Serve right away for the crispest texture, or refrigerate it covered for a softer texture the next day.