For when you want to spice things up a bit.
I bet it would be wonderful on a pulled pork sandwich.
Let's get slicing and dicing...
Daikon radish, green onion, garlic, vinegar, salt, sugar and hot pepper flakes
Peel the radish and cut it into matchsticks. Put 3 1/2 cups of the matchsticks into a bowl, add the salt, mix it up and let sit for 5 minutes.
Put the matchsticks into the center of a tea towel, gather up the towel around the radish and twist, and squeeze, and twist and squeeze to get out as much of the liquid as you can.
Add the radish sticks back into the bowl and add the green onion, garlic, and the vinegar,
red pepper flakes and the sugar.
Mix, mix, mix.
Enjoy it served with rice.
I use it as a condiment along with what's on my plate.
I like to thinly slice some meat and fold it into a lettuce leaf with some of the salad, and grated carrot.
The next time I make it I'll add some carrot that's been cut into matchsticks and some very thinly sliced scallions. Doesn't that sound good!
Radish Salad (Musaengchae)
1 Korean radish (daikon) shredded about 3-3 1/2 cups
1 Tbs salt
1 Tbs vinegar
2 tsp hot pepper flakes
2 tsp sugar
2 cloves garlic, minced
1 stalk green onion, chopped
1 tsp sesame seeds
Peel a radish and cut it into thin matchsticks. Put 3 to 3 ½ cups of radish matchsticks into a large bowl.
Add 1 tbs kosher salt and mix it by hand. Set aside for 5 minutes. Squeeze out any excess water from the radish strips.
Add 2 cloves of minced garlic, 1 stalk of chopped green onion, 1 tbs vinegar, 2 ts hot pepper flakes, and 2 ts sugar.
Mix together by hand until well combined. Add 1 ts roasted sesame seeds and mix it up a bit more.
Transfer to a serving plate and serve with rice.
Choosing a good radish is very important for good musaengchae. A good quality Korean radish is firm and the taste is sweet and crunchy!
How do you know if it’s firm and juicy enough? The outer skin will be smooth and shiny, without scratches.
Cooking Korean Food with Maangchi
And that's that!