Musaengchae (Korean Spicy Radish Salad)

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 7

Stay focused. Keep the screen awake while cooking.

Start by peeling the daikon radish and cutting it into julienne strips.

Ingredients quick view

2 cups Korean radish, cut into thin matchsticks

2 tablespoons Korean chili flakes (gochugaru)

1 tablespoon rice vinegar

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon garlic, minced

1 teaspoon fish sauce

1 green onion, thinly sliced

Ensure the daikon radish is fresh for the best crunch.

Adjust the amount of gochugaru to control the spice level according to your taste.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.