Crunchy, spicy, and slightly tangy, Mu Saengchae (무생채) is a classic Korean side dish. If you can’t find Korean radish, kohlrabi is the perfect substitute! Let’s make this easy and delicious banchan (side dish) at home. For the simplest meal, try it with a bowl of rice and a fried egg.
Watch my Youtube Shorts video to see how it’s made!
What is Mu Saengchae?
Mu Saengchae (무생채) is a Korean spicy radish salad made with julienned Korean radish (mu), gochugaru (Korean red pepper powder), vinegar, and a few simple seasonings. It’s a refreshing and crunchy side dish that pairs beautifully with rice and rich stews.
But here’s the thing—Daikon, often used as a substitute, can be too spicy and watery. If you’re looking for a great alternative, try kohlrabi! It’s naturally crisp, slightly sweet, and works just as well in this dish.
Why Use Kohlrabi Instead of Daikon?
Many people outside Korea reach for Daikon when making Mu Saengchae, but it has a sharper, spicier taste that can be overpowering. Kohlrabi, on the other hand:
✅ Has a naturally mild sweetness
✅ Stays crunchy even after seasoning
✅ Doesn’t have the sharp spiciness of Daikon
✅ Is easier to find in some regions than Daikon (many supermarkets have kohlrabi!)
If you’ve never tried Kohlrabi in Korean dishes before, this is the perfect place to start!
Mu Saengchae (Kohlrabi Saengchae) Step-By-Step
Ingredients (2–3 servings)
- 250g (½ lb.) Korean radish (mu) or kohlrabi, peeled and julienned
* 1 medium-sized kohlrabi or 2 small kohlrabi - 1 tablespoon gochugaru (Korean red pepper powder)
- ½ tablespoon anchovy sauce (or ½ tsp salt for a vegan version)
- ½ tablespoon vinegar
- 1 teaspoon sugar (optional)
- 1 tablespoon chopped green onion
- ½ teaspoon minced garlic
- 1 teaspoon toasted sesame seeds
Instructions
1️⃣ Prepare the Kohlrabi or Radish: Peel and julienne the kohlrabi (or Korean radish) into thin strips.
2️⃣ Mix in the Gochugaru: Add gochugaru to the julienned kohlrabi first and toss well. This helps the color absorb evenly.
3️⃣ Season: Add anchovy sauce (or salt), vinegar, sugar (optional), green onion, and garlic. Mix everything together. Kohlrabi is naturally sweet, so if you don’t want it too sweet, skip the sugar.
4️⃣ Finish with Sesame Seeds: Sprinkle toasted sesame seeds on top and give it one final toss.
5️⃣ Let it Sit: Let the flavors meld for about 10 minutes before serving.
Why Mix in Gochugaru First?
When making Mu Saengchae, it’s best to mix in gochugaru (Korean red pepper powder) first before adding any liquid seasonings. This allows the chili flakes to coat the radish or kohlrabi evenly, giving it a vibrant red color and letting the spice absorb more effectively. If liquid ingredients like vinegar or anchovy sauce are added first, they can create a barrier, making it harder for the gochugaru to stick. By mixing it in early, you get a more balanced flavor and an even, beautiful red hue throughout the dish.
How to Serve Mu Saengchae
- Serve as a banchan (side dish) with rice and Korean meals.
- Enjoy it with grilled meats, fried egg, or pan-fried tofu for a refreshing contrast.
- Add it to bibimbap for extra crunch and spice: THIS IS MY PERSONAL FAVORITE 🙂
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Over time, it may release water—just give it a quick toss before serving!
Final Thoughts
Mu Saengchae is a must-try Korean side dish—refreshing, flavorful, and incredibly easy to make. If you don’t have Korean radish, give kohlrabi a try! It’s a fantastic alternative with great texture and a mild, natural sweetness.
Have you tried making Mu Saengchae with kohlrabi? Let me know in the comments!
Mu Saengchae (Korean Spicy Radish Salad) with Kohlrabi
Equipment
- 1 salad bowl
- 1 knife
- 1 cutting board
Ingredients
- 250 g Korean radish (mu) or kohlrabi, julienned ½ lb.
- 1 tablespoon gochugaru (Korean red pepper powder)
- ½ tablespoon anchovy sauce ½ tsp salt for a vegan version
- ½ tablespoon vinegar apple cider, rice, white, or white wine vinegar
- 1 teaspoon sugar optional for extra sweetness
- 1 tablespoon chopped green onion
- ½ teaspoon minced garlic
- 1 teaspoon toasted sesame seeds
Instructions
- Julienne the kohlrabi or radish into thin strips.
- Mix in gochugaru first and toss well to coat evenly.
- Season with anchovy sauce (or salt), vinegar, sugar, green onion, and garlic. Mix everything together.
- Finish with sesame seeds and give it one final toss.
- Let it sit for 10 minutes to let the flavors meld. Serve and enjoy!
