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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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