Musaengchae Bibimbap – Korean Spicy Radish Salad

Today, we’re going to make Musaengchae, a delicious and healthy side dish made with Asian radish, and use it to make Bibimbap. Unlike kimchi, Musaengchae doesn’t require long salting or fermentation. I will show you the authentic Korean radish salad recipe!

What is Musaengchae? 무생채

Musaengchae is a fresh Korean radish salad. It is made by julienning raw radishes and mixing them with a spicy chili pepper (gochugaru) seasoning. Unlike radish kimchi, it doesn’t require fermentation, so you can enjoy its crunchy texture right away. The addition of vinegar and sugar gives it a perfect balance of sweet and tangy flavors.

Ingredients of Spicy Radish Salad

The ingredients of spicy Korean radish salad musaengchae are so simple!

• Radish: Make sure you use Asian radishes, not Western ones. You can usually find it at Asian grocery stores. Korean radishes tend to be spicier, crunchier, and naturally sweet. If you’re living abroad, daikon radish is a good alternative.

• Korean chili flakes (Gochugaru): This adds both the vibrant red color and the heat. For kimchi-style dishes, please don’t use gochujang (chili paste) instead of chili flakes—trust me on this one!

• Sugar & Plum Syrup: These ingredients add sweetness and depth. Plum syrup adds a subtle tang and complexity that enhances the overall flavor. Some say plum syrup is the secret to Korean moms’ home cooking.
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• Garlic & Green Onion: They are staples in almost every Korean dish. They add sharpness and fragrance, as well as that familiar Korean flavor.

• Salt: It seasons the radish while also helping it soften just enough during the salting step.

• Fish Sauce: Adds depth and umami, giving the dish a more kimchi-like flavor. It’s a common ingredient in many Korean side dishes.
  • Korean Fish Sauce: https://amzn.to/3HdRbAT (US), https://amzn.to/4jwyciD (UK) 

• Vinegar: Musaengchae has a slightly tangy flavor that’s especially refreshing in the summer. It’s great for reviving your appetite. You can adjust the amount of vinegar depending on your personal taste.

How to Make Mu Saengchae

• Salt the Radish: Begin by salting the radishes with a little sugar and salt. Don’t throw away the liquid that comes out. This brine captures the radish’s natural, deep flavor and will be used for seasoning later.

• Make the Seasoning: For that sharp, aromatic base, mix Korean chili flakes(gochugaru), garlic, and green onion. Then, add plum syrup and fish sauce to deepen the flavor.

• Mix Well: Combine the radish and the seasoning and toss everything together until it’s evenly coated.

• Add Green Onion Last: Here’s a secret tip from my mom—always add the green onion at the very end. If you mix it in too early, it can give the salad a grassy, raw flavor. After adding the green onion, gently mix with light hands to preserve the texture and flavor.

Mu Saengchae Bibimbap

It’s delicious on its own, but for a full meal, top a bowl of rice with spicy radish, add a fried egg, and drizzle with sesame oil. You’ve got yourself a simple and tasty mixed rice with spicy radish!

Perfect Pairings

• Bibimbap: In Korea, it’s common to see bibimbap topped with either mild radish namul or spicy radish like Mu Saengchae. Here in Belgium, I’ve noticed Asian radish doesn’t show up often—maybe because it’s more expensive in Europe. Still, Mu Saengchae adds a crisp texture and a refreshing kick that really completes the dish.

• Bossam (Boiled Pork Wraps): If you’ve ever had bossam, you’ve probably seen radish kimchi served on the side. Sometimes it’s crunchy kkakdugi (cubed kimchi), other times it’s dried radish strips. Those are usually sweeter and more chewy than Mu saengchae. But making traditional radish kimchi often requires a lot of corn syrup, which is really pricey outside Korea. That’s why I usually pair bossam with Mu saengchae—it’s simpler and doesn’t need syrup. The combination of tender pork and spicy radish salad is seriously unbeatable.
• Here’s a recipe for cola bossam! You can make it with just cola—no extra spices needed. It makes the pork incredibly tender and removes any gamey smell. So good!

• Gukbap (Soup with Rice): Mu saengchae is a classic, everyday side dish in Korea. Growing up, I always ordered it with my bean sprout soup and rice (kongnamul gukbap) at our local restaurant. The two dishes paired so well that I’d always ask for seconds. Even if you’re not eating Kongnamul Gukbap, mu saengchae is the perfect side dish to accompany any soup and rice combo—it just hits the spot.

Good for a Diet?

Radish is famously diet-friendly—it contains only 13 calories per 100g and is packed with dietary fiber, which helps you feel full and supports digestion. It’s not just low in calories; it’s also rich in calcium, vitamin C, and other essential nutrients, making it a healthy ingredient all around. If you’re looking for a light yet flavorful side dish, Musaengchae is a great choice for your diet.

Ingredient Substitutes

• Plum Syrup (Maesil-cheong): This syrup adds depth of flavor and even helps tenderize meat while removing any strong odors. It’s widely used in Korean cooking, so I highly recommend keeping a bottle in your pantry if you love Korean food. But if you don’t have it, feel free to skip it.

• Korean Chili Flakes (Gochugaru): If the dish turns out too spicy for your taste, you can mix in a bit of paprika powder to mellow the heat while keeping the beautiful color.

• Fish Sauce: If you can’t find Korean fish sauce, Vietnamese fish sauce is an acceptable substitute. Just note that the flavor profile is different, so make sure to taste as you go and adjust accordingly. If you don’t have any fish sauce at all, you can skip it and simply season with a bit more salt. The result will be slightly cleaner in taste, but still delicious.

Korean Dishes with Radish (Mu)

Korea has a wide variety of dishes made with radish. If you’ve got some radish on hand, why not try making one of these delicious Korean recipes too?

• Beef Radish Soup (Soegogi-Muguk)

This light and savory soup is made by simmering thinly sliced radishes with lean cuts of beef. The broth is often enriched with anchovy stock or other umami-boosting ingredients. The radishes add a natural sweetness that pairs well with the beef’s nutty flavor. The longer the soup simmers, the deeper its flavor becomes.

Here’s a quick and easy soegogi-muguk recipe. Traditional versions require time-consuming steps, such as soaking the beef to remove blood and simmering for hours, but this shortcut version provides the same deep, galbitang-like flavor in much less time.

• Cubed Radish Kimchi (Kkakdugi)

Kkakdugi is a type of kimchi made with cubed radishes. Known for its addictive crunch, it is a classic side dish served at Korean soup restaurants, especially alongside dishes like seolleongtang (ox bone soup).

Here’s a recipe for kimchi fried rice using kkakdugi. Some Korean BBQ restaurants even sell the kimchi as a separate dish because the chewy-crunchy texture of the radish is so good.

• Dongchimi (Radish Water Kimchi)

Dongchimi is a mild, watery type of kimchi made with radishes. Unlike other types of kimchi, dongchimi does not contain chili flakes. It’s refreshing and easy on the stomach. It is also known to aid digestion. It can be enjoyed as a side dish or used as a broth for cold noodles, known as dongchimi guksu. Some versions of naengmyeon (cold noodles) use dongchimi broth as the base.

Get Ingredients

• Mandoline Vegetable Slicer: Slicing radish by hand gives a great texture, but honestly, it can be quite tiring. Using a mandoline slicer makes shredding radish much easier and faster.
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• Gochugaru (Korean Red Pepper Powder): https://amzn.to/4hD0Duw (US),  https://amzn.to/40F34pK (DE), https://amzn.to/425ncTO (UK)
• Plum Syrup: Maesil-cheong adds a subtle sourness, enhancing the umami and fragrance of the dish, giving it a deeper flavor.
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• Korean Fish Sauce: https://amzn.to/3HdRbAT (US), https://amzn.to/4jwyciD (UK)
• Sesame oil: https://amzn.to/3QCZIyE (US), https://amzn.to/43fg5cn (DE), https://amzn.to/4bdP8Ys (NL)
• Sesame Seeds: https://amzn.to/3D85aXg (US), https://amzn.to/3EQVBwt (DE), https://amzn.to/3D7C6iD (NL)
• Rice Cooker: https://amzn.to/4clQ11Q (US), https://amzn.to/43E0K5w (BE, NL), https://amzn.to/4cAnLJ7 (DE), https://amzn.to/4jrS4Uk (UK)
• Rice: https://amzn.to/4bdcfCH (US), https://amzn.to/41xxThP (NL, BE), https://amzn.to/4kgVgmQ (DE), https://amzn.to/4ibBneK (UK)

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