Korean Radish Salad
A simple, easy, crunchy, refreshing side dish to any Korean meal, particularly heartier dishes like seolleongtang, kalbijim, and other meat-heavy dishes. You could also make a large batch and store leftovers in the fridge -- it keeps remarkably well.
Active Time: 15 min
Total Time: 15 min
Ingredients
> korean radish (~12 oz, or 5 cups grated)
> green onion (2 stalks)
> garlic (1 clove, finely minced)
> gochugaru (1-2 tbsp, adjust depending on your spice preference)
> sugar (2/3 tbsp)
> rice wine vinegar (1/2 tbsp)
> fish sauce (1/2 tbsp)
> salt (1/2 tbsp)
Instructions
1. Remove the skin from the Korean radish. Then julienne it, into roughly matchstick-shaped pieces.
2. In a bowl, mix together Korean radish, green onion, garlic, gochugaru, sugar, rice wine vinegar, fish sauce, and salt. Adjust for seasoning as appropriate. Enjoy!
Notes/Tips:
> A mandolin helps tremendously and will significantly speed up the process of julienning the radish. If you have one, definitely use it.
> Korean radish has a taste that's somewhat similar to daikon. I don't eat either often enough to really describe the difference well, however.