Musaengchae is a crunchy, tangy Korean radish salad with a spicy kick—perfect as a banchan (side dish) or refreshing topper for rice and BBQ.
Julienne Korean radish (daikon), sprinkle with 1 tsp salt, and let it sit for 30 minutes to draw out moisture. Squeeze out excess liquid. Add 1 tbsp gochugaru, 1 tbsp anchovy fish sauce, 1 tbsp white vinegar, 1 tsp sugar, 1 tsp minced garlic, and chopped shallot. Toss everything together until evenly coated. Finish with sesame seeds for a nutty touch.
Crisp, spicy, and addictive—it’s a must-have in any Korean meal spread. Watch the full video below for every step and texture tip! ⬇️
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