MuSaengChae is a Korean radish side dish. Koreans serve this with rice, different kinds of Korean soup, and other side dishes for our daily meals. The flavor is a little spicy, sour, and sweet. Try this simple Korean side dish for your supper. 
Yield: 1 Quart
Short Korean Lesson: *^^*
- HahNeul (하늘) = Sky
- GuReum (구름) = Cloud
Video Instructions
Main Ingredients
- 4 Cups (15 oz) Korean Radish
- ½ Tbsp Red Hot Pepper (Optional)
- ⅓ Onion
- ½ Tbsp Sea Salt
Seasoning Ingredients
- 2 Tbsp Red Pepper Powder
- 1½ Tbsp Brown Rice Vinegar or Apple Vinegar
- 1½ Tbsp Sugar
- 1 Tbsp Sesame Seeds
- ½ Tbsp Minced Garlic
- ¼ tsp Salt
Directions
Cut 4 cups of Korean radish (or Daikon) thinly.
Mix in ½ Tbsp of salt. Leave it set for 3 minutes.
Slice ⅓ of an onion very thinly and cut the hot pepper.
Rinse the radish in cold water twice. Drain the water and set it aside.
In a large bowl, add the radish, onion, and the pepper. Add the all the ingredients for the seasoning: 2 Tbsp red pepper powder, 1½ Tbsp vinegar, 1½ Tbsp sugar, 1 Tbsp sesame seeds, ½ Tbsp minced garlic, and ¼ tsp salt.
Mix until everything is blended together.
You can serve this right after you make it, or keep it in the refrigerator and serve it whenever you want. 
Hi Aeri.
Can I make this without the Korean red peppers? I like the clear non spicy version. Would this be the same without the spices?
Thanks.
Annie
hi Annie,
Actually the spicyness in this recipe mainly comes from the red pepper powder not red pepper.. so you can skip the red pepper… p.s I think.. you meant.. the fresh red pepper I sliced..not the red pepper powder to skip right ??
Hi aeri I learning a lot of korean dishes and food thanks for all and I have one question from you . When I do kimchi souse is like much waterly hope you understand what I’m saying and I tried one kimchi that kimchi souse was like pasta very nice creamy how I do like this please answer me thank a lot
hi Erica,
Sorry I can’t understand what you exactly mean. Your kimchi had lots of liquid or your kimchi sauce (paste) was watery ? Did you try my recipe? Please tell me more detail so I can answer better for you.
I have been following your website for quite sometime now. Currently in Singapore and lots of Korean restaurants and small kioks in shopping complex. Saw skewer beef/chicken/pork like satay, what are they call in korean? Can I have the korean name in both korean and english writing? thanks so much!
hi Louis Papillon,
There are different types of food… so it’s hard to guess what you are exactly asking.. have you ever tried them ?? it is spicy ? or.. it is deep fried with batter and coated with sauce ?? it has other vegetables too ??
i love Korean Food
Thanks Aeri
Thank you for this effort! I am done paying the outrageous prices at the local Asian market for these great side dishes!
Lori
Hello Aeri
I’m following your website from Turkey
Here there is not Korean Radish.We have different radish then that.
like this on the left http://www.umassvegetable.org/soil_crop_pest_mgt/crops/radish.html
Can we use it for this recipe?
Thank you
hi Deniz,
Nice to meet you. ^^
Oh sorry.. I’ve never tried it with that radish.. so I can’t tell it with confidence. In America, people use it for salad or plain… I asked my husband what he thinks.. he thinks it will not work.. maybe if you can find bigger radish it will work ?? Sorry again for my poor answer.
Thank you so much.Your answer is also very helpful.I always follow you.I really love your recipes.Thank you again…
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hi Deniz,
Thank you.. ^^
Yum! This is much better than the radish side dish I usually get at restaurants. I don’t think they usually add sesame seeds, maybe that is why. I love that it is quick to make too.
Hi Aeri!
This recipe is great and I love adding a little more red pepper flakes to make it more spicy! Thank you so much!
P.S. I love the background music! 배슬기 is amazing!
안녕하세요
일본에 살고있는 한국사람으로 한국가정요리를 가르치고 있습니다.
제가 일본사람들에게 처음으로 가르친게 닭도리탕 이었어요.
그 닭도리탕 이름이 한국어와 일본어가 들어있어서 아주 친근감이 있죠.
도리 라는게 일본어로 닭이라고 하거든요. 그러니까 닭은 한국말 도리는 일본말 그래서 그 얘기를 일본사람들에게도 해주면서 언제나 일본사람들과 한국요리를 즐기고 있죠.
그리고 매우 감사드려요. 정말 이 페이지를 알게 돼서 기뻐요.
hi park kei hime,
와 만나서 정말로 반갑습니다. 일본에서 의미있는 일을 하고 계시네요~~~ 앞으로 종종 뵜음 해요… 화이팅 !!!
Hi Aeri,
I have a question. I have made this dish 3 weeks ago. Which is so delicious!! But I still have some left over in the jar. I have stored the jar in the refridgerator since I have made it.
Now, I know it’s not like cabbage kimchi, but is it still edible after 3 weeks? Or should i just throw it out?
hi Poeh,
thanks
oh.. you like it.. great… usually.. I eat it one or 2 weeks… the reason I don’t eat after that is.. not because it’s rotten … because the taste changed..and I don’t like the taste.. if you still like the flavor.. it’s okay to eat..
Hi Aeri,
Ah, thank you for your clear and fast reply! I have just taste it a little bit , but I thought the taste and colour was a little unusual, so I didn’t want to risk it and threw it away. You are right about the flavor.
Ah, while I was at it, I have made my 3rd kimchi batch today. It’s now fermenting on my balcony hehe:). The only thing that I have done different is using fresh squeezed gingerjuice instead of a piece of grated ginger. I don’t really like eating small bits of ginger, because it’s so strong.
I have been trying out a lot of your recipes and they were all very good.
Thank you:D. 감사합니다!
Hi Poeh,
You are very welcome. hehe
wow.. 3rd kimchi..hehe good job !!! Enjoy your kimchi..and send me some.. lol… thanks !!!
Wow, Aeri!! I never really enjoyed radish banchan until now!! It’s so delicious! The only problem I had is that the only red pepper powder I had is labeled extra-spicy, so it kind of over-powered everything else… sooo delicious~
Hi Nick,
Oh~~~ maybe if you try to make this again, cut the amount of your pepper powder. I’m happy to hear that you like this. good job !!! thanks
I am delighted to see this recipe. I have wondered how it was made. Is this the same concept as the shredded radish kimchee?
Hi, Krystal
thanks for your comment.
shredded radish kimchee??? Oops, sorry I didn’t get what you mean. The reason I call this dish as a side-dish not kimchi is… this one has vinegar…and there is no fermenting process for this dish. It tastes different from kimchi.
p.s I posted radish kimchi recipe before. You can find it from “picture index” if you want.
OH ! ! I like it. ! !
Hi, Food Pyramid
Thanks !!!
Oh~~ do you ?? Happy to hear that
made this today again! we finished all up. very yummy^^
Hi, layping
wow… your family is amazing ~~~
thanks for happy news ~~~;)
yup, they are ^^. we are gamed to try anything new!!
Hi, layping
Have a great weekend !!!
haha…. That’s very good attitude… gamed to try anything new…
I love your website! I enjoy cooking Korean food a lot and have tried many of your recipes. They all come out great. My husband loves them. Can you post the cold radish side dish one day? I always crave it! Congrats on your pending arrival ^.^!!!
Hi, Michelle
Nice to meet you !!!
wow.. you like to cook Korean food ? That’s awesome.. about your question.. cold radish side dish.. it’s spicy one ? or pickled radish side-dish ( with vinegar and sugar) ?? thanks !!
I like to cook a lot and try new things. a couple years ago I was searching the web to look for Korean recipe and there were very little. So I am SOOo happy to come across your recipe blog ^.^ I think it’s the pickled one, it’s sweet and sour. Thanks Aeri ^_~
Hi, Michelle
I can guess now what you are asking. Okay..I will add it to my list.
Thanks !!!
p.s I’m happy you found my site too. hehe
안녕하세요^^ 반가워요
Hi, meo
저도 반갑습니다 ^^
한국인이 신가요? ~~~~
Hi Aeri,
I just made this side dish. Seems very easy to make with yr instructions. Thanks for all the effort in putting up this website.
Hi, Jeanette
Oh~~ did you ? I hope that you enjoyed eating this dish. Thank you very much.