There are many types of saengchae depending on ingredients. For example, cucumber saengchae and radish saengchae are made by mixing them with gochujang (red pepper paste) sauce. Mustard may also be used. Generally, Koreans eat saengchae with rice but saengchae is considered to be a well-matched food for other dishes, including meat, bibimbap and noodles.
- Lee, SJ; Park, A. (March 2008). "Quantitative risk assessment for Korean style menu items: A case study on the exposure assessment of saengchae (a Korean radish salad)". Japan Journal of Food Engineering. 9 (1): 9–20.