Korean Radish Slaw (Mu-Saeng-Chae, 무생채)

posted in: Recipes, Vegetarian | 0

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Korean white radish, AKA daikon radish is one of the most commonly used ingredients in Korean cuisine. It’s inexpensive, spicy, semi sweet, and crunchy. My mother can literally turn a big white radish into a feast by making several dishes. This radish slaw is one of staple side dishes to serve with meat in Korea. This bright slaw makes a perfect side dish for every occasion.
One of my favorite ways of eating this dish is with bulgogi. You know how some things seem to be a match made in heaven, for example – taters and onions. Well, radish slaw and bulgogi is one of these matches in Korean cuisine.

Try this simply delicious, Korean radish slaw!

SERVES 2-3 as a side dish
Total: 10 minutes Active: 10 minutes

1 2/3 cup daikon radish, julienned
2 green onions, sliced
1 tsp. minced garlic
4 tsp. gochugaru (Korean chili pepper flakes)
1 Tbsp. sugar
1 Tbsp. rice vinegar
1 Tbsp. sesame seeds
1/4 tsp. salt


1. Add all the ingredients to a medium mixing bowl.

2. Mix everything together well.

3. Serve and enjoy ^^







Gopher’s Tip:

A little extra juice from the radish might come out after it sits awhile. Don’t worry, it will be very tasty even the extra juice will be delicious. I almost like it even better when it’s a day old and all the flavors have blended wonderfully.
You can keep this slaw in the refrigerator for up to 10 days!

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