Ttukdak Hyung's Musaengchae

Name: Ttukdak Hyung's Musaengchae
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3kg radish; 180ml oligosaccharide syrup (oligodang); 1 tablespoon seasoned salt; 90g gochugaru; 90ml vinegar; 90ml fermented anchovy sauce; 50ml maesil syrup; 50ml sesame oil; 5 tablespoons sesame seeds; 1 tablespoon minced garlic; 100g large green onion

A sweet and tangy musaengchae that stays crunchy and chewy for a long time by drawing out moisture with oligosaccharide syrup and seasoned salt.

1 hr 10 min Difficulty Easy side dish

Main ingredients

radish gochugaru vinegar fermented anchovy sauce maesil syrup sesame oil garlic large green onion

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radish gochugaru vinegar fermented anchovy sauce maesil syrup sesame oil garlic large green onion

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Baek Jong-won's Radish Salad (Musaengchae)

A versatile Musaengchae recipe by Baek Jong-won, seasoned to be crisp, refreshing, and sweet-and-sour with fresh autumn radishes, perfect for bibimbap.

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This Man's Cook's Mu-saengchae

Radish is salted with fine salt to remove moisture and bitterness, then lightly coated with red pepper powder to preserve crispness and achieve a vibrant red hue—essential for bibimbap.

35 minEasyside dish

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Quick recipe

Cooking tips

Thoroughly salt the radish for 1 hour and drain the liquid completely to prevent water from seeping out later and to keep it crunchy for a long time.
If you prefer less sweet and tangy flavor, adjust the amounts of vinegar and maesil syrup to your taste.
Crush or grind the sesame seeds by hand before adding them to deepen the nutty aroma.

Recommended for

Those who want to make musaengchae that stays crunchy and chewy over time without wilting.
Those looking for a sweet, tangy, and refreshing side dish to stimulate the appetite.
Those who want a clean topping for bibimbap or one-bowl meals.

Hong Shin-ae's Mu Saengchae

A super simple mu saengchae that maximizes crunchy texture and refreshing flavor by skipping the salting step and pre-soaking the secret seasoning.

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Yoon Yi-ryeon's Musaengchae

A foolproof musaengchae made by julienning autumn radish very finely and tossing it with salt, vinegar, and raw sugar for a refreshing, sweet-and-sour flavor.

15 minVery easyside dish

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