5 from 105 votes
Musaengchae (Sweet and sour radish salad)
Musaengchae is a Korean radish salad featuring crisp matchstick-cut radish and carrot tossed in a tangy dressing of vinegar, sugar, salt, and optional gochugaru (finely ground Korean red chili pepper). Marinating for at least 30 minutes allows the flavors to meld, creating a refreshing side dish with balanced sweet, sour, and spicy notes. This salad improves in flavor when refrigerated overnight and offers a crunchy, slightly spicy complement to Korean meals.
Servings:
4
Course:
Side Dish, Others
Ingredients
- 1 pound Korean radish mu
- 1 carrot small
- 3 tablespoons vinegar
- 2 tablespoons sugar
- ½ teaspoon salt
- ¼ teaspoon red chili pepper flakes gochugaru, (finely ground) - optional (see note)
Instructions
- Clean the radish and carrot by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Cut into match sticks. You can use a mandoline if you have one. Use the thickest blade.
- Add all the remaining ingredients. Mix well by hand until the sugar is dissolved and the radish is evenly coated with the gochugaru (if using). Taste and add more vinegar or sugar to your liking.
- Let sit for at least 30 minutes before serving. It will taste better the next day.
Cup of Yum
Notes
- If fine gochugaru is unavailable, mince coarse red chili flakes finely with a knife before adding.
- Alternatively, soak chili flakes in warm water, then strain to remove solids for a smoother chili infusion.
- The salad tastes better after sitting at least 30 minutes and even better the next day, allowing flavors to meld.
- Use a thick mandoline blade for consistent matchsticks if available.