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     Title: Musaengchae Banchan (Spicy Korean Radish Salad)
Categories: Salads, Side dish, Korean
     Yield: 2 Cups

   400 g  Korean radish (1/2 lg)
     2 tb Course sea salt
     2 tb Organic white sugar
   1/4 c  Gochugaru; or less, to taste
   1/4 c  Green onion; chopped
     2 tb Garlic; minced
     3 tb Plum syrup
     2 tb Rice vinegar
     1 ts Cracked black pepper
     1 tb Vegan fish sauce
     1 tb Sesame oil
     1 tb Toasted sesame seeds

 Preparation time: 60 minutes

 A spicy and easy Korean side dish using Korean radish!

 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.

 Recipe by Joanne Molinaro

 Recipe FROM:
 <https://thekoreanvegan.com/spicy-korean-radish-salad-banchan/>

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