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Lightly Pickled Radish (Mu Saengchae)

Scott Phillips

Yield: Yields 1-1/4 cups

Servings: 6

This spicy, tangy banchan, or side dish, is a refreshing contrast to rich Korean barbecued beef and chicken. If you can’t find daikon, you can use red radishes instead.


  • 5 oz. piece daikon (3 to 4 inches long), peeled
  • 1 Tbs. granulated sugar
  • 1-1/2 tsp. plain rice vinegar
  • 1 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes, or to taste
  • 1/4 tsp. minced garlic
  • 1/2 tsp. kosher salt

Nutritional Information

  • Calories (kcal) : 15
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 95
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 0


  • Using a mandoline or a sharp chef’s knife, cut the daikon lengthwise into 1/8-inch strips. Transfer to a large bowl and gently mix in the remaining ingredients. Cover and refrigerate until chilled, at least 1 hour. Drain the excess liquid and serve cold.

Make Ahead Tips

The dish can be made up to 2 days ahead. Drain just before serving.


Rate or Review

Reviews (1 review)

  • User avater
    chinamoon | 07/22/2017

    This was super delicious. I am not a huge daikon fan either but I made the Korean BBQ menu and this was one of the dishes. The sweetness and the spiciness are delicious. I would definitely include it among other room temperature dishes to serve in the summer not just Korean BBQ.

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