Korean Musaengchae, Spicy Shredded Radish Salad

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Bulguksa Temple

📍 Where this dish comes from: Gyeongju · Bulguksa Temple
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Korean Musaengchae, plated and ready to serve

Musaengchae is a bright red salad of thinly shredded radish tossed in chili flakes, garlic and a little vinegar. It is crunchy, tangy and slightly sweet, a fresh, quick cousin of kimchi. It is delicious with bossam, grilled fish or bibimbap.

Per serving: 26 calories · 3 g net carbs · 1 g protein · 1 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Musaengchae

Korean Musaengchae, plated and ready to serve

Korean Musaengchae, Spicy Shredded Radish Salad

Musaengchae is a bright red salad of thinly shredded radish tossed in chili flakes, garlic and a little vinegar. It is crunchy, tangy and slightly sweet, a fresh, quick cousin of kimchi. It is delicious with bossam, grilled fish or bibimbap.
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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Salad
Cuisine: Korean
Servings: 6 servings
Calories: 26kcal

Ingredients

  • 1 pound Korean radish or daikon cut into fine matchsticks
  • 1 teaspoon salt
  • 1 1/2 tablespoons gochugaru
  • 1 tablespoon fish sauce
  • 1 tablespoon allulose
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 2 scallions chopped
  • 1 teaspoon toasted sesame seeds

Instructions

  • Toss the radish with the gochugaru first and let it sit for 5 minutes, so the radish turns an even red.
  • Add the salt, fish sauce, allulose, vinegar and garlic and mix well with gloved hands.
  • Let stand for 10 minutes, then squeeze out some of the liquid if it seems watery.
  • Toss with the scallions and sesame seeds just before serving.

Notes

Coloring the radish with chili flakes before adding the salt is a traditional trick. It helps the color set evenly. The salad keeps in the fridge for 2 to 3 days, though it softens over time.
Chef's Tip: Cut the radish along its length rather than across it. The matchsticks stay crisp and do not break.
Keto Swap: Sugar and plum syrup are usually added to musaengchae. Allulose provides the same sweetness without the carbs.
Success Tip: Make a white, non-spicy version by leaving out the gochugaru and adding a little more vinegar and sesame oil.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 26kcal | Protein: 1g | Fat: 1g | Fiber: 1.8g
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Cooking Korean Musaengchae in the kitchen

About This Dish

Mu is radish, and saengchae means fresh, raw vegetables cut into strips. Musaengchae is a staple banchan in Korean homes, especially in autumn and winter when radishes are sweetest. It is traditionally served with bossam and is a favorite topping for bibimbap. The non-spicy white version is often made for ancestral rites, because red chili is traditionally avoided on the memorial table. An old Korean saying even claims that autumn radish is better for you than ginseng.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 9: Salads (Bulguksa Temple). See all Korean recipes

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