This Korean spicy radish salad (musaengchae) recipe comes from Su Scott's book, Rice Table (£27, Quadrille).

Su says:"Fruity gochugaru adds a moderate level of heat that balances the sugar. Use a good-quality sesame oil as it works to bind and perfume the dish beautifully right at the end – I think it is the most quintessentially Korean touch. This makes a great topping for bibimbap."

This is a recipe that Su shared as part of her guide to South Korean cuisine. Check it out to learn about the deep, complex flavours of this East Asian country, including Su's recipe for Bossam (poached pork belly wrap) and Korean king oyster mushrooms (seasongi beoseot bokkeum).

Read local Back Kimyung's guide to South Korean food here, including street food dishes, banquet-style dining and family traditions.


  • 400g daikon, julienned
  • 1 tbsp gochugaru
  • 1 tbsp golden granulated sugar
  • ½ tsp sea salt flakes
  • 2 tsp fish sauce
  • 3 garlic cloves, minced
  • 1 spring onion, minced
  • 1 tsp toasted sesame oil
  • 1 tsp toasted white sesame seeds
  • 1 tbsp cider vinegar (optional)


  • STEP 1

    Wear some protective gloves when you do this so you can distribute the vibrant red colour of the gochugaru through the white radishes without your hands ending up the same colour. Put the radishes, gochugaru and sugar into a large mixing bowl, and gently massage.

  • STEP 2

    Add the sea salt flakes, fish sauce, garlic and spring onion. Use your hands to bring everything together. Check the seasoning and add a pinch more salt, if necessary. Toss in the sesame oil and seeds. Add the vinegar, if using. The dish will keep well for five days in the fridge in an airtight container – you may notice more moisture as the radishes release water.

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