Seasoned Daikon Radish

Mu Saengchae


Preparation info

  • Makes

    3 cups

    • Difficulty


Appears in

The Korean Table: From Barbecue to Bibimbap 100 Easy-To-Prepare Recipes

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

  • About

Raw daikon radish is cut into strips and tossed with fresh ginger juice, coarse red pepper flakes and sesame oil. It is not only ideal as a side salad for a Korean meal, but it’s great tossed with a bed of mixed greens for a salad with extra crunch and punch.


  • 1 daikon radish (about 1 lb/500 g), cut into 2-in (5-cm)-long matchstick strips


In a large bowl, combine the daikon strips, sugar and salt. Set aside for 15 minutes.

Drain the liquid from the daikon. Add the red pepper flakes and mix well.

Add the vinegar, ginger juice, Roasted Sesame Seeds and sesame oil. Mix well. Store in an airtight container in the refrigerator. It will keep for 5 days.