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Picture of Musaengchae (Spicy Korean Radish Salad)
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 444 kcal 22 %
  • Fat 15 g 23 %
  • Saturated 2 g 11 %
  • Carbs 66 g 22 %
  • Fiber 6 g 23 %
  • Protein 9 g 19 %
  • Cholesterol 0 mg 0 %
  • Sodium 1469 mg 61 %
  • Calcium 317 mg 32 %
  • Magnesium 137 mg 33 %
  • Potassium 427 mg 9 %
  • Iron 5 mg 30 %
  • Zinc 3 mg 26 %
  • Phosphorus 240 mg 34 %
  • Vitamin A 32 µg 4 %
  • Vitamin C 61 mg 68 %
  • Thiamin (B1) 0 mg 24 %
  • Riboflavin (B2) 0 mg 14 %
  • Niacin (B3) 2 mg 14 %
  • Vitamin B6 1 mg 44 %
  • Folate equivalent (total) 61 µg 15 %
  • Vitamin B12 0 µg 2 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 0 mg 3 %
  • Vitamin K 63 µg 53 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Musaengchae (Spicy Korean Radish Salad)

Ingredients

  • 25 to 30 ounces Korean radish (mu), peeled (about 1/2 large radish)
  • 1/4 cup gochugaru (Korean red chile pepper flakes)
  • 1/4 cup green onion, finely diced
  • 3 tablespoons plus 2 teaspoons granulated sugar
  • 3 tablespoons roasted sesame seeds
  • 5 teaspoons rice vinegar
  • 5 teaspoons mirin
  • 3 1/2 teaspoons gochujang (Korean red chile paste)
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons fish sauce
  • 1/2 teaspoon kosher salt

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