Korean spicy radish salad (musaengchae)
This is one of the easiest and most common Korean side dishes – try Su Scott's recipe as a topping for bibimbap
- Serves: 4 persons
- 400g daikon, julienned
- 1tbsp gochugaru
- 1tbsp golden granulated sugar
- ½tsp sea salt flakes
- 2tsp fish sauce
- 3garlic cloves, minced
- 1spring onion, minced
- 1tsp toasted sesame oil
- 1tsp toasted white sesame seeds
- 1tbsp cider vinegar (optional)
Step 1Wear some protective gloves when you do this so you can distribute the vibrant red colour of the gochugaru through the white radishes without your hands ending up the same colour. Put the radishes, gochugaru and sugar into a large mixing bowl, and gently massage.
Step 2Add the sea salt flakes, fish sauce, garlic and spring onion. Use your hands to bring everything together. Check the seasoning and add a pinch more salt, if necessary. Toss in the sesame oil and seeds. Add the vinegar, if using. The dish will keep well for five days in the fridge in an airtight container – you may notice more moisture as the radishes release water.