Side dishes
Spicy radish salad
Thinly sliced Korean radish is lightly salted, drained, and dressed with vinegar and Korean chili flakes.
- Prep
- 20 min
- Cook
- 0 min
Scale the recipe
Ingredients
- Korean radish (mu) weight of peeled raw radish
- 450 g
- Slender scallions
- 20 g
Seasonings
- fine salt
- 1/2 T
- Korean chili flakes (gochugaru)
- 1 T
- Rice vinegar
- 1 T
- sugar
- 1/2 T
- chopped garlic
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the radish into thin matchsticks
Cut the Korean radish 450 g into thin matchsticks about 5 cm long.
-
Salt the radish matchsticks
Toss with salt 1/2 T, and set aside for 12 minutes.
-
Drain the liquid from the radish
Pour off the liquid that collects.
-
Coloring with red pepper powder
Toss the salted radish with gochugaru 1 T until evenly red.
-
Dress the radish with vinegar and seasonings
Add vinegar 1 T, sugar 1/2 T, minced garlic 1/2 T, and chopped scallions 20 g and mix lightly.
-
Serve or refrigerate
Eat right away or refrigerate.
