Musangchae Daikon White Radish Salad Like Korean Radish Kimc
Treat your taste buds to an irresistible fusion of flavor with Musangchae Daikon White Radish Salad, a vibrant Korean-inspired dish reminiscent of radish kimchi. This quick and easy side dish combines crisp julienned daikon radish with a tangy, spicy dressing made from Korean red chili flakes (gochugaru), fish sauce, rice vinegar, and sesame oil. Enhanced with fragrant minced garlic, chopped green onion, and toasted sesame seeds, this salad strikes the perfect balance between bold heat and refreshing crunch. Ready in just 15 minutes and requiring no cooking, it’s ideal as a banchan to accompany steamed rice, grilled meats, or your favorite Korean main course. Whether served fresh or refrigerated to let the flavors deepen, this versatile salad adds authentic Korean flair to your table. Perfect for adventurous home cooks searching for quick, flavorful, and healthy recipes!
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Recipe Information
Ingredients
- 500 grams Daikon radish
- 1 tablespoon Coarse sea salt
- 2 tablespoons Korean red chili flakes (gochugaru)
- 1 teaspoon Granulated sugar
- 1 tablespoon Rice vinegar
- 1 tablespoon Fish sauce
- 2 cloves Garlic cloves (minced)
- 1 teaspoon Sesame oil
- 1 teaspoon Toasted sesame seeds
- 1 stalk Green onion (chopped)
Instructions
Peel and julienne the daikon radish into thin, matchstick-sized strips. Place the radish in a large bowl.
Sprinkle the radish with coarse sea salt, toss to coat evenly, and let it sit for 10 minutes. This will help release excess water and soften the radish slightly.
After 10 minutes, rinse the radish thoroughly under cold running water to remove the salt. Drain well and gently pat dry with paper towels or a clean kitchen cloth.
In a separate small bowl, prepare the dressing by combining Korean red chili flakes, granulated sugar, rice vinegar, fish sauce, minced garlic, and sesame oil. Mix well to create a smooth paste.
Add the drained radish strips to the bowl with the dressing. Toss until the radish is evenly coated with the spicy mixture.
Sprinkle chopped green onion and toasted sesame seeds over the salad. Toss gently to combine.
Taste the salad and adjust the seasoning if necessary by adding a bit more chili flakes, sugar, or fish sauce, depending on your preference.
Serve immediately as a side dish (banchan) with rice and other Korean dishes, or refrigerate for up to 2-3 days in an airtight container. The flavors will deepen over time.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 7882 mg | 343% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 17.2 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1402 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
