Mediterranean Spicy Korean Radish Salad (Mu Saengchae Style)
This spicy Korean radish salad is crisp, refreshing, and full of flavor. The crunch of matchstick-cut radish is balanced with the heat of gochugaru (Korean red pepper flakes), the umami of fish sauce, and a hint of sweetness. A drizzle of rice vinegar and mirin adds brightness, while sesame seeds bring nuttiness. It’s a vibrant side dish that pairs beautifully with grilled meats, rice, or Mediterranean-inspired mains when you want a bold, tangy kick.
Total Time: 20 minutes
Prep Time: 15 minutes
Resting Time: 5 minutes
Servings: 4–6
Ingredients
Main Vegetable
1 medium Korean radish (about 25–30 ounces), peeled and cut into thin matchsticks
Seasonings & Flavorings
2 tablespoons gochugaru (Korean red chile pepper flakes), adjust to taste
¼ cup green onion, finely diced (or 1–2 scallions, chopped)
2 teaspoons minced garlic
3 tablespoons sugar (plus 2 teaspoons, or to taste)
3 tablespoons roasted sesame seeds (or 1 teaspoon, optional)
1½ tablespoons rice vinegar (or 5 teaspoons)
5 teaspoons mirin
3½ teaspoons gochujang (Korean red chile paste)
1½ teaspoons fish sauce (or 1 tablespoon saeujeot, salted shrimp)
½ teaspoon kosher salt (or 1 teaspoon regular salt)
Optional: ½ teaspoon grated ginger
Instructions
Prep the radish
Peel the radish and cut it into thin matchstick pieces. Place in a large mixing bowl.
Season with salt
Sprinkle the radish with kosher salt, toss well, and let it sit for 5 minutes. This helps draw out moisture and soften the texture slightly.
Mix the seasoning paste
In a small bowl, combine gochugaru, gochujang, garlic, sugar, rice vinegar, mirin, fish sauce (or salted shrimp), and grated ginger if using. Stir until smooth.
Combine
Add the seasoning mixture to the salted radish along with chopped green onion. Toss thoroughly until all radish pieces are coated evenly.
Finish and garnish
Sprinkle with roasted sesame seeds and give it a final toss.
Rest and serve
Let the salad sit for 5–10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.
Tips
Uniform slicing: Cut the radish into even matchsticks so they absorb the seasonings evenly and give a consistent crunch.
Adjust spice level: Reduce gochugaru and gochujang for a milder salad, or increase for extra heat.
Balance flavors: Taste before serving—add more sugar for sweetness, vinegar for tang, or fish sauce for saltiness if needed.
Quick pickle effect: Let the salad sit longer (15–20 minutes) for the flavors to deepen and the radish to soften slightly.
Storage: Keep refrigerated in an airtight container. It tastes best within 2–3 days while still crisp.
Variations
Mediterranean twist: Add a drizzle of good extra virgin olive oil for richness and a subtle fusion touch.
Vegan-friendly: Omit fish sauce or salted shrimp and replace with soy sauce or a splash of tamari.
Citrus kick: Swap rice vinegar with fresh lemon juice for a brighter, Mediterranean-style tang.
Nutty boost: Mix in toasted pine nuts or slivered almonds along with sesame seeds for extra crunch.
Herb addition: Garnish with fresh parsley, cilantro, or mint to bring out a Mediterranean freshness.
Q&A
Q: Can I use daikon instead of Korean radish?
A: Yes, daikon works as a substitute, though it’s slightly milder in flavor and a bit more watery.
Q: How spicy is this salad?
A: It depends on the amount of gochugaru and gochujang you add. Start with less and adjust to your heat preference.
Q: Can I make it ahead of time?
A: Definitely. The salad tastes even better after a few hours as the flavors meld, but it’s best enjoyed within 2–3 days.
Q: Is this dish vegan-friendly?
A: It can be. Simply skip the fish sauce or salted shrimp and use soy sauce or tamari instead.
Q: What can I serve this with?
A: It pairs well with grilled meats, rice bowls, or Mediterranean dishes like roasted fish, falafel, or grain salads.
Nutrition
(per serving, based on 6 servings)
Calories: ~85
Protein: 2 g
Fat: 2.5 g
Carbohydrates: 15 g
Fiber: 3 g
Sugars: 8 g
Sodium: 420 mg
(Values will vary depending on the amount of sugar, gochujang, and fish sauce used.)
Conclusion
This Mediterranean Spicy Korean Radish Salad is a crunchy, tangy, and slightly fiery side dish that brightens up any meal. The radish provides a refreshing bite, while the seasoning paste layers heat, sweetness, and umami for balance. With a few simple adjustments, you can keep it traditional, make it vegan, or give it a Mediterranean spin. It’s quick to prepare, keeps well in the fridge, and brings a bold splash of flavor to your table.