Seasoned Cilantro and Radish Shreds (Gosu Musaengchae)

This North Korean salad recipe bursts with the strong, lively flavor of cilantro. America's Test Kitchen/Kritsada Panichgul

This recipe holds a meaningful significance, as it originates from North Korea. Given that North Korea’s culinary history is not widely known, this recipe offers a rare glimpse into the food culture of this secluded country.

For Umma [Mom], this recipe is a cherished part of our family’s heritage, passed down by Halmeoni [Grandma], who was born and raised there. Halmeoni grew up with this dish and continued to make it whenever possible, instilling in us a deep appreciation for our culinary roots. Although the correct name is technically gosu musaengchae (goh-soo moo-saeng-chae), Halmeoni always referred to this dish as gosu kimchi.

Eat it like a salad—there’s no fermentation involved, and it’s best enjoyed during the fall and winter months, when Korean radish is in season. This dish is refreshing, punchy, and bursting with cilantro flavor that beautifully complements the Korean radish.

Styled Food Shot, gochugaru, maesil cheong
Styled Food Shot

A Kitchen Conversation Between Sarah Ahn and Her Mother

Nam Soon Ahn (Umma): Smell this. Do you smell the cilantro?

Sarah Ahn: Yes, it’s very strong and lively.

Umma: That smell brings me back to the days when Halmeoni and neighborhood women made gimjang kimchi [the traditional seasonal gathering of people to make large batches of kimchi]. She would serve this banchan to the other women.

Sarah: Is cilantro a part of Korean cuisine?

Umma: North Koreans are familiar with using cilantro in their food. It’s a part of the cuisine. This is a North Korean dish that I learned from Halmeoni. When she visited us here in the United States years back, I remember her gasping when she saw cilantro at the grocery store. She said in amazement, “Unbelievable, America has cilantro too?”

Sarah: Why was she so shocked?

Umma: Cilantro wasn’t readily available in South Korea during Halmeoni’s time, although it was abundant in North Korea while she was growing up. When she discovered how easily accessible cilantro was in America, it came as both a shock and a delight to her.

Total Time: 30 minutes Makes 8 cups; Serves 8

• 1 1/2 pounds (680 grams) Korean radish, trimmed and cut into 3-inch matchsticks
• 2 1/2 tablespoons sugar
• 2 1/2 tablespoons gochugaru
• 2 tablespoons distilled white vinegar
• 11/2 tablespoons maesil cheong (plum extract syrup)
• 1 tablespoon fish sauce
• 1 tablespoon minced garlic
• 2 teaspoons fine salt
• 2 tablespoons sesame seeds, toasted
• 6 ounces (170 grams) cilantro sprigs, ends trimmed, cut into 3‑inch lengths

Toss the radish gently in a large bowl with the sugar, gochugaru, vinegar, maesil cheong, fish sauce, garlic, salt, and sesame seeds until evenly coated.

Add half of the ­cilantro and toss to combine, separating strands of cilantro that stick together; repeat with the remaining cilantro.

Serve, or refrigerate for up to 2 days.

Excerpted from “Umma“ by Sarah Ahn and Nam Soon Ahn. Copyright 2025. Courtesy of America’s Test Kitchen, all rights reserved. Recipe photos by Kritsada Panichgul.