Korean Radish and Carrot Salad

Korean Radish and Carrot Salad

This simple salad is based on Musaengchae, a traditional Korean dish of grated, spicy radishes.  We used fresh spring radishes in this recipe, but it's equally as good with winter radishes.  


  • ½ lb spring or winter radishes, ends trimmed, tough skin removed (if necessary) 
  • ½ lb carrots, ends trimmed, peeled
  • 1 tsp salt
  • 4 scallions (or spring garlic), finely chopped
  • 1-2 tbsp gochugaru (Korean red chili flakes), or red pepper flakes
  • 4 tsp garlic, minced
  • 1 tsp ginger, grated
  • 2 tbsp fish sauce 
  • 3 tsp sugar
  • 2 tsp sesame seeds


  1. Cut the radish and the carrots into very thin matchsticks. Transfer to a bowl and toss to mix.  
  2. Sprinkle the salt over the radish-carrot mixture and toss well to coat. Let sit for about 20 minutes, or until the matchsticks have softened. Drain any excess liquid.  Do not rinse the matchsticks. 
  3. Add all the remaining ingredients to the bowl and mix well.  Adjust the seasonings to taste. Serve chilled or at room temperature. 

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