Spicy Korean Radish Salad.
A spicy and easy Korean side dish using Korean radish!
Ingredients
- 400 g Korean radish (equal to about 1/2 large Korean radish)
- 2 tbsp course sea salt
- 2 tbsp organic white sugar
- 1/4 cup gochugaru (can use less if too spicy)
- 1/4 cup chopped green onion
- 2 tbsp minced garlic
- 3 tbsp plum syrup
- 2 tbsp rice vinegar
- 1 tsp cracked black pepper
Optional Ingredients.
- 1 tbsp vegan fish sauce
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Thoroughly scrub your radishes--make them clean enough to eat with the peel (you'll see why in a second). Peel your Korean radish using a vegetable peeler. I like to cut my radish in half and place it flat side down, running my vegetable peeler from the top down (you can save the peels to make broth). Then, julienne your radish into thin matchsticks.
- Place your julienned radish into a large bowl, together with sea salt and sugar. Stir the contents to make sure your radish is evenly coated with both. Set aside for 25 minutes. Stir the contents once more, so that the radish pieces on the bottom are now on the top. Set aside for an additional 20 minutes. There should be some liquid at the bottom of your bowl. Drain this pickling liquid into a small bowl. DO NOT DISCARD!
- Rinse the julienned radish in cold water at least twice in order to make sure they aren't too salty. Then, place them in a large bowl and add the remaining ingredients: green onions, garlic, gochugaru, plum syrup, rice vinegar, black pepper (and, if using, vegan fish sauce, sesame oil, and sesame seeds). Also add back the pickling liquid. Mix until the radish is evenly coated. This Korean radish salad can be enjoyed immediately or stored in an airtight container in the refrigerator for several days. Over time, you will find additional liquid coming from the radish.
Tried this recipe?Let us know how it was!