How to Make Radish Salad: Golden Recipe, 10-Minute Completion, Seasoning Ratios

How to make raw radish salad—this one golden seasoning ratio is all you need.

Lately, a YouTube cooking channel called 'Kim Jin-soon's Lunchtime' has been trending, so I watched it and it looked so delicious that I tried making it.

I shortened the recipe to make it our family version.

If you have just half a radish in the refrigerator, you can whip up a rice thief in 10 minutes.

✅ Marinating with sand lance fish sauce marinates faster and deepens the flavor compared to salt.

✅ It's a super simple version where you mix the seasonings all at once and toss.

✅ Marinate for 10 minutes and mix immediately to preserve the crispness.

📌 Golden Recipe Ingredients for Radish Salad

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📍 Radish Salad ⏱ Cooking Time: 20 minutes | Difficulty: ★☆☆ 👥

[ingredient] · 1/2 small radish, 1 green onion

[Ingredients for pickling] · 4 tablespoons sand lance fish sauce · 4 tablespoons corn syrup

[seasoning] · 4 tablespoons red chili powder (heaping) · 4 tablespoons anchovy sauce · 4 tablespoons corn syrup · 1 tablespoon minced garlic · 0.5 teaspoon minced ginger · 1 pinch MSG

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💡 Anchovy fish sauce is OK instead of sand lance fish sauce — it's a matter of preference.

How to Make Radish Salad — Selecting Radishes + Julienning

STEP 1. Picking radishes

For radish salad, please choose white and firm radishes. Those that feel heavy when held and have few fine roots on the surface have more moisture and are crunchier.

💡 The greenish top part is sweeter and less spicy, making it perfect for raw radish salad. The white bottom part is pungent, so please use it for soups or stews.

STEP 1. Shredded radish

Please thinly julienne half a radish. If it is too thick, it will take a long time to pickle.

I sliced it quickly with a vegetable slicer.

STEP 2. Marinate with sand lance fish sauce + corn syrup (10 minutes)

Add 4 tablespoons of anchovy sauce and 4 tablespoons of corn syrup to the shredded radish and mix lightly. Just let it sit for 10 minutes.

While you can salt it, using fish sauce allows the flavor to penetrate while adding umami. That is the key to making this raw radish salad.

💡 Corn syrup acts as an osmotic pressure to draw out moisture from the radish while simultaneously enhancing the sweetness. Corn syrup gives it a shinier sheen and a cleaner taste than sugar.

STEP 3. Discarding the pickling liquid

After 10 minutes, gently tilt the container to drain off only the liquid. It is important not to squeeze it tightly. Some moisture must remain so that the seasoning adheres well and the crispy texture is preserved.

⚠️ If you leave it for more than 10 minutes, the radish wilts too much and loses its characteristic crispness. It is best to set a timer.

Radish Salad Seasoning Ratios — Making the Seasoning + Mixing

STEP 4. Mix seasoning ingredients all at once

4 tablespoons of red pepper powder, 4 tablespoons of anchovy sauce, 1.5 tablespoons of minced garlic, 0.5 teaspoon of minced ginger, 3 tablespoons of corn syrup, and a pinch of MSG. Put everything into a bowl and mix.

💡 Don't be stingy with the red pepper powder; add plenty to get a beautiful color and the proper flavor.

💡 It is structured so that sand lance fish sauce is used in both the pickling and the seasoning. This dual use is the key point that gives the flavor a deep kick.

STEP 5. Add seasoning to pickled radish and mix.

Add the seasoning to the pickled radish and mix well.

Finely chop the green onions and add them at this point as well. The aroma really comes alive when the green onions are added.

💡 Mixing by hand helps the seasoning penetrate better, so be sure to wear gloves because of the red pepper powder.

⚠️ If you mix it for too long, the radish will become mushy. Please stir lightly just enough to coat it with the seasoning.

STEP 6. Sprinkle with sesame seeds to finish.

Just put it in a bowl and sprinkle some sesame seeds on top, and you're done. It really tastes the best when eaten right after making it.

🔥 Key point in one line: Marinate with anchovy sauce and mix in the seasoning all at once, and a side dish is ready in 10 minutes.

📌 Storage method: Refrigerate for 2-3 days. It tastes best when eaten immediately because it is crisp. After a day, it wilts and the taste changes.

📌 Application: If you add chives, it turns into green onion and radish salad, and if you add shredded apple, it becomes a refreshing version.

📌 Side dish: It's a rice thief when served with soybean paste stew or kimchi stew.

📌 Areas for improvement: This is based on sand lance fish sauce, so the seasoning may be slightly different if you use anchovy fish sauce. Please add it little by little and taste.

👉 I've also compiled Ryu Soo-young's recipe for making radish salad —

💬 What do you put in the seasoning for raw radish salad?

A. Sand lance fish sauce vs. B. Anchovy fish sauce

Please let me know in the comments! 😊