Today I’m sharing how to make musaengchae, one of the essential everyday side dishes in Korea. There’s a reason it’s considered a staple — it goes well with pretty much anything, and it’s satisfying enough to eat on its own too. When radish is at its best in fall, I make this often and mix it into rice for a quick bibimbap, or stir it into doenjang jjigae or cheonggukjang (fermented soybean stew).
There’s also a version where you salt-brine the radish first, but if you want that radish to stay extra crunchy, this is the recipe for you — the crunch really comes through. Since you’re mixing the radish straight into the seasoning without brining it in salt first, it never loses its moisture, which is exactly what keeps that crisp texture intact. If you’re after that cool, crunchy bite, follow this recipe all the way through.
Before we get into the recipe, a quick note on how Koreans use radish: the green part has a natural sweetness, which makes it great for eating raw. The white part is firmer and crunchier, so it’s better suited for braising, making broth, or soups and stews.
📝 Ingredients
- 1/2 daikon radish (Korean radish, also called mu) — about 500–600g
- Seasoning: 3 tbsp gochugaru (Korean red chili flakes), 1.5 tbsp myeolchi aekjeot (Korean anchovy fish sauce), 1.5 tbsp saeujeot (salted fermented shrimp), 1 tbsp maesilaek (Korean green plum syrup), 1 tbsp oligo syrup, 1 tbsp minced garlic
- For color: chopped green onion or buchu (Korean garlic chives) — I had buchu on hand, so that’s what I used
- To finish: 1 tsp sesame oil, a sprinkle of toasted sesame seeds, salt to taste
✅ How to Make It
- Julienne the radish.
- Toss the julienned radish with the gochugaru first. This gets you that nice red color and also helps keep excess liquid from forming.
- Add the seasoning (myeolchi aekjeot, saeujeot, maesilaek, oligo syrup, minced garlic) and mix well.
- Add the chopped green onion or buchu for color. Adjust with a little salt if it needs more.
- Finish with sesame oil and sesame seeds, then transfer to a container and refrigerate for about half a day, and it’s ready!
💬 A Note From Unnie
Musaengchae is great mixed into doenjang jjigae or cheonggukjang, or piled onto rice with a fried egg, a swirl of sesame oil, and a spoonful of gochujang — genuinely so good either way. It’s such a simple side dish to make, but once you have a batch ready, it’s exactly the thing that brings your appetite back. Give this recipe a try! I’ll be back soon with more delicious recipes.
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