Making my Favorite Korean side dish on Repeat
Making my FAVORITE Korean side dish on REPEAT is a easy Korean recipe that serves 4. 30 calories per serving. Recipe by The Korean Vegan on YouTube.
Prep: 1 hr 11 min | Cook: PT0M | Total: 1 hr 21 min
Cost: $2.20 total, $0.55 per serving
Ingredients
- 1 medium Korean Radish (about 500 g, keep the peel for broth)
- 2 tablespoon Salt (coarse sea salt)
- 1 tablespoon Granulated Sugar
- 2 stalk Green Onions (thinly sliced)
- 2 clove Garlic (minced)
- 2 tablespoon Rice Vinegar (seasoned rice vinegar)
- 1 teaspoon Agave Syrup (vegan sweetener)
- ½ teaspoon Black Pepper (freshly ground)
- ¼ cup Saved Radish Liquid (liquid drained after salting radish)
Instructions
Wash and Peel Radish
Rinse the Korean radish under cold water, then peel it, keeping the peel aside for broth if desired.
Time: PT5M
Julienne Radish
Cut the peeled radish into match‑stick sized strips (julienne).
Time: PT5M
Salt and Sweeten
Place the radish sticks in a large bowl, add 2 Tbsp salt and 1 Tbsp sugar, toss to coat, then let sit for 45 minutes.
Time: PT45M
Drain Brine
After 45 minutes, pour off the liquid into a small bowl and set aside; this will become part of the dressing.
Time: PT2M
Rinse Radish
Rinse the salted radish under cold running water, then drain well in a colander.
Time: PT2M
Prepare Aromatics
Thinly slice the green onions and mince the garlic.
Time: PT5M
Make Dressing
In a small bowl combine the saved radish liquid, 2 Tbsp rice vinegar, 1 tsp agave syrup, and ½ tsp black pepper. Stir in the sliced green onions and minced garlic.
Time: PT5M
Combine and Rest
Pour the dressing over the rinsed radish sticks, toss to coat evenly, and let sit for another 5 minutes to let flavors meld.
Time: PT5M
Nutrition Facts
- Calories
- 30
- Protein
- 0.5 g
- Carbohydrates
- 7 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegan, Gluten-Free, Low-Calorie, Low-Fat, High-Fiber
Ingredient Substitutions
- Instead of Korean Radish: Daikon radish, Turnip
- Instead of Salt: Kosher salt
- Instead of Granulated Sugar: Maple syrup, Agave nectar
- Instead of Green Onions: Scallions
- Instead of Garlic: Garlic powder (¼ tsp)
- Instead of Rice Vinegar: Apple cider vinegar + pinch of sugar
- Instead of Agave Syrup: Maple syrup, Honey (non‑vegan)
- Instead of Black Pepper: White pepper
- Instead of Saved Radish Liquid: Water with a pinch of salt
Equipment Needed
- Cutting Board
- Chef's Knife
- Large Bowl
- Colander or Strainer
- Measuring Spoons
- Small Bowl
- Mixing Spoon
Critical Steps — Do Not Skip
- Salting the radish and allowing it to sit for 45 minutes to draw out moisture.
- Draining and reserving the brine for the dressing.
Chef Tips from the Video
- Keep the radish peel; it adds a deep umami flavor to future soups or stews.
- For extra crunch, add a handful of toasted sesame seeds just before serving.
- If you prefer a milder flavor, reduce the salt to 1 Tbsp.
Troubleshooting
Salad is too salty.
Rinse the radish again under cold water and drain well; add a splash of fresh water to the dressing.
Radish sticks are soggy.
Make sure the radish is fully drained after rinsing and pat dry with a clean kitchen towel before adding the dressing.
Dressing is too thin.
Add a little more rice vinegar or agave syrup to balance the consistency, or reduce the amount of saved brine.
Storage
Refrigerator: Store in an airtight container for up to 3‑5 days.
Freezer: Not recommended; texture degrades when frozen.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- The salad improves after a few hours; make it the night before and keep dressing separate, then combine before serving.
- Reserve the radish peel for making vegetable broth.
Frequently Asked Questions
What is the cultural significance and history of Korean Radish Salad in Korean cuisine?
Korean Radish Salad, known as muwoobok, is a classic banchan that dates back to the Joseon era. It was created as a way to preserve radish and add a refreshing, crunchy element to meals, balancing richer dishes like kimchi and grilled meats.
What are the traditional regional variations of Korean Radish Salad in Korean cuisine?
In the southern provinces, the salad is often sweeter and includes a touch of gochugaru (Korean red pepper flakes). In the northern regions, it tends to be more sour, using a higher proportion of rice vinegar and sometimes a splash of soy sauce.
How is Korean Radish Salad traditionally served in Korean households?
Muwoobok is served in small communal bowls alongside rice and other banchan. It is eaten with chopsticks and is meant to be a palate‑cleansing, crunchy side that can be refreshed throughout the meal.
What occasions or celebrations is Korean Radish Salad traditionally associated with in Korean culture?
While muwoobok is an everyday side, it is also featured in holiday spreads such as Chuseok and Seollal because its crisp texture complements the richer, festive dishes served during these celebrations.
What other Korean dishes pair well with Korean Radish Salad?
It pairs beautifully with bibimbap, bulgogi, Korean fried chicken, and hearty stews like kimchi jjigae, providing a bright contrast to the savory and spicy flavors.
What makes Korean Radish Salad special or unique in Korean cuisine?
Its simplicity—just radish, salt, sugar, and a quick vinegar dressing—highlights the Korean culinary principle of balancing flavors (sweet, sour, salty) while preserving the natural crunch of the vegetable.
How has Korean Radish Salad evolved over time in modern Korean cooking?
Modern versions often incorporate additional aromatics like garlic, sesame oil, or gochugaru, and vegan creators like The Korean Vegan adapt it with plant‑based sweeteners, making it suitable for contemporary dietary preferences.
What are the most common mistakes to avoid when making Korean Radish Salad?
Common errors include under‑salting the radish (resulting in a bland salad), over‑salting (making it too salty), and not rinsing the radish after the brine, which can leave excess salt on the sticks.
Why does this Korean Radish Salad recipe use the saved brine in the dressing instead of fresh water?
The saved brine contains dissolved radish sugars and salts, adding depth of flavor and a subtle umami that plain water cannot provide, resulting in a more authentic and layered taste.
What does the YouTube channel The Korean Vegan specialize in?
The Korean Vegan focuses on plant‑based Korean cooking, offering vegan adaptations of traditional Korean dishes while emphasizing wholesome ingredients, sustainability, and clear step‑by‑step tutorials.
How does the YouTube channel The Korean Vegan's approach to Korean cooking differ from other Korean cooking channels?
The Korean Vegan adapts classic Korean recipes to be fully vegan, often substituting animal‑based ingredients with plant‑based alternatives and providing detailed explanations of Korean flavor fundamentals, unlike many channels that stick to conventional preparations.
Last updated: August 31, 2026
