Mu Saengchae (Korean Spicy Radish Salad) with Kohlrabi
Mu Saengchae (Korean Spicy Radish Salad) is a refreshing and crunchy side dish that balances spice, tang, and natural sweetness. Traditionally made with Korean radish (mu), it’s a staple in Korean home cooking. But if you can’t find Korean radish, try using kohlrabi! It has a crisp texture and mild sweetness that makes it a perfect substitute. This quick and easy recipe comes together in minutes and pairs beautifully with rice, grilled meats, or even bibimbap.
Servings: 2 people
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!
Notes
🥢Tip: Tastes best fresh but can be stored in the fridge for up to 3 days.