February 18, 2013
Korean Radish Salad
from Amy Valdez Schwemm, adapted from http://www.maangchi.com/recipe/musaengchae
This recipe works well with large radishes, such as daikon radishes or black Spanish radishes, but small radishes work also.
1 lb grated radishes
1 teaspoon salt
2 cloves garlic, minced
1 green onion, chopped
1 tablespoon vinegar
2 teaspoons chile flakes
2 teaspoons sugar
1 teaspoon sesame seed
Grate radishes into a bowl (or cut into matchsticks). Add salt and let rest for 5 minutes. Squeeze out excess moisture.
Add remaining ingredients and mix well.
Serve with rice.
Note: it’s even better the day after!