Mu Saengchae (Seasoned Thinly Sliced Radish)

Updated recipe:
I am starting to look out for light and healthy banchan (side dishes) since I’ve been eating way too much meat and proteins in my diet. The great thing about Korean side dishes is that practically any vegetable can be pickled or fermented (like kimchi), and even better they provide loads of nutritional benefits. This side dish is no exception – mu saengchae (seasoned thinly sliced radish). My parents used to eat this a lot when I was younger and I didn’t care for it too much (actually just preferred the meatier dishes) but my somewhat acquired taste has come full circle and now I enjoy all of them. Anyways, mu saengchae is super easy to make, so give it a try for some extra side dishes during meal time or use as an essential ingredient for bibimbap.


  • 1/2 daikon or Korean radish
  • 1 tsp salt
  • 1 tsp vinegar
  • 2 tbsp red chili flakes (gochugaru)
  • 2 cloves minced garlic
  • 1 tbsp brown sugar
  • 2 green onion, thinly diced


    1. Peel the radish well, rinse under cold water, and thinly slice radish into 2-inch matchstick pieces. Place the radish in a large bowl. A slicer is highly recommended if available.
    2. Add 2 cloves of finely minced garlic, chopped green onions, 1 tbs vinegar + salt, 2 tbsp hot pepper flakes, and 1 tbsp brown sugar.
    3. Mix thoroughly by hands. (Gloves are highly recommended; otherwise, fingers will burn afterward.)
    4. Refrigerate and serve as a banchan (side dish) for any meal.

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