Musaengchae(무생채) is radish salad. Typically, a large radish is cut into matchsticks and tossed with seasonings such as chili powder, sugar, and vinegar.

Korean radish, or mu(무), is the main ingredient for this dish. Similar to daikon, it has a thick and crisp white root, usually with some green coloration on the skin. Daikon can be used as a substitute.

Saengchae(생채)[生菜] means literally raw vegetables, referring to vegetable salad. In this case, radish is actually salted and then drained and mixed with seasonings. It is similar to kimchi but served fresh instead of fermented. Soy sauce or fish sauce is not necessary because the radish is salted first, but a little may be added to taste.

There are two main variations of musaengchae: spicy and sweet. Spicy musaengchae uses chili powder, or guchugaru(고춧가루), and usually vinegar and maybe other flavorings. Sweet musaengchae uses sugar and vinegar but no gochugaru. Green plum syrup(매실청 maesilcheong) can be used instead of vinegar and sugar. Musaengchae can be garnished with chopped scallion and sesame seed.

Recipe

Ingredients

• 1 korean radish(무 mu) (about 2 lb), cut into matchsticks [substitute daikon]
• 1 tsp salt
• 2 tbsp sugar
• 4 tbsp chili powder(고춧가루 gochugaru) (optional)
• 2 tbsp rice vinegar
• 1 scallion, finely chopped (optional)
• sesame seed, toasted (optional)

Directions

• massage salt into radish
• let sit 15 to 30 minutes
• drain and squeeze excess water from radish (do not rinse)
• combine radish, sugar, gochugaru, rice vinegar
• garnish with scallion, sesame seed (optional)
• serve