Easy Korean daikon radish salad! This radish salad is light, fresh, crunchy, spicy and delicious. Make it in less than 10 mins!
Today I’m sharing an easy Korean side dish recipe – daikon radish salad.
Its Korean name is Musaengchae (무생채). Mu means radish (daikon radish / white radish) and saengchae means salad / raw vegetables.
I actually shared this recipe back in 2006 and I decided to update it recently. Because many people have asked me the exact weight of the radish I used in the recipe. (Back then I didn’t specify it. I just said 1/2 daikon radish! Lol.)
But this information is very important because depending on the size of radish you use, you might need to make more or less sauce!
Anyway, what I love about this daikon radish salad is that it takes less than 10 mins to make. So it makes a quick side dish.
I often serve it with bossam (Korean pork wrap) and sometimes in my Bibimbap too. These are simply the best combination!
Alternatively, you could serve it with plain steamed rice with other Korean side dishes. It can’t go wrong!
Finally, this radish salad is effectively a shredded radish kimchi, would you believe? So if you run out of kimchi, this can be a quick fix!
Just note that, the kimchi like umami rich deeper flavor will develop gradually as time goes by. But, it tastes best within 5 to 7 days of being made.
Ready to make it? Hope you like it!
P.S. If you like this recipe, you might also like these daikon radish recipes! Radish kimchi and Pickled daikon
Ingredients for Daikon Radish Salad
Main
- 750 g / 1.6 pounds daikon radish / white radish, peeled
- (Optional) 2 Tbsp green onion, finely chopped
Sauce (Mix these in a bowl)
- 1 Tbsp korean chili flakes (gochugaru) or more to taste
- 1 Tbsp korean fish sauce
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1 tsp fine sea salt
*1 Tbsp = 15 ml
**If you want to learn about Korean ingredients, check my 30 essential Korean ingredients list!
How to Make Daikon Radish Salad
1. Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about 2.5 inch) long match stick style.
2. Put the radish into a mixing bowl then add the sauce. Mix them well with your hands. Garnish with the green onion.
3. Transfer the seasoned radish into a glass container and rest it for 30 mins in the fridge then serve. Or you can eat it straight away. Any unused portion can be refrigerated for 5 to 7 days.
Daikon Radish Salad
Ingredients
MAIN
- 750 g daikon radish / white radish, peeled
- 2 Tbsp green onion (optional), finely chopped
SAUCE (MIX THESE IN A BOWL)
- 1 Tbsp korean chili flakes (gochugaru) or more to taste
- 1 Tbsp korean fish sauce
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1 tsp fine sea salt
Instructions
- Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about 2.5 inch) long match stick style.
- Put the radish into a mixing bowl then add the sauce. Mix them well with your hands. Garnish with the green onion.
- Transfer the seasoned radish into a glass container and rest it for 30 mins in the fridge then serve. Or you can eat it straight away. Any unused portion can be refrigerated for 5 to 7 days.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
