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moochae - Korean daikon radish salad

Korean Spicy Daikon Radish Salad (Musaengchae)

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: none
  • Total Time: 15 minutes
  • Yield: 4 to 6, as a side 1x
  • Category: Side
  • Method: Cutting
  • Cuisine: Korean
  • Diet: Gluten Free


This is a deliciously bright, sweet, salty, and spicy Korean daikon radish salad that can be served as a side (banchan) or topping for bibimbap. 


  • 650g daikon radish
  • 1 1/2 tablespoon Korean red pepper flakes (gochugaru)
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 2 scallions, finely chopped


  1. Peel the daikon and julienne, or shred using a mandolin slicer, into 2-inch long sticks. The thickness of the sticks isn’t that important, cut it the way you like it (I personally like thin sticks).
  2. Hold the daikon sticks in your hands and gently squeeze out excess water. Just do it once – we are not trying to get rid of all the water but just the excess. Transfer to a bowl.
  3. In a separate bowl, mix the pepper flakes, fish sauce, garlic, sesame oil, and salt, and pour the sauce over the daikon.
  4. Cover the hand you will be using for mixing with a plastic glove, or cover it with a plastic bag. Mix the daikon and sauce well and add the scallions. Cover the bowl with a lid or plastic wrap. If you are using a plastic mixing bowl, transfer the mixture to a glass bowl to prevent staining. 
  5. Refrigerate for 30 minutes before serving.


Keep this daikon salad refrigerated in a glass container with a lid. It will keep for up to 1 week.

I’m using a Japanese mandolin slicer which are sharper and much easier to use than the French ones.


  • Serving Size: 1 small bowl
  • Calories: 36
  • Sugar: 2.4g
  • Sodium: 465.4mg
  • Fat: 1g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 1.6g
  • Cholesterol: 0mg
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