Korean Radish Salad

Ingredients

• Korean radish (Washed, peeled, and julienned into matchsticks; reserve the peel for broth if desired.)
• 2 tbsp Salt (Used to salt the radish; the source does not specify a type.)
• Sugar (Amount unspecified; add with the salt before resting the radish.)
• Gochugaru (Korean red pepper flakes; amount unspecified.)
• Green onions (Amount unspecified.)
• Garlic (Minced; amount unspecified.)
• Vinegar (The transcript mentions vinegar, but does not specify the variety or amount.)
• Sweetener (Type and amount unspecified.)
• Black pepper (Amount unspecified.)

Steps

1. 1

   Wash and peel the Korean radish. Keep the peel if you want to use it for broth, as the source says it makes a good broth.

2. 2

   Julienne the peeled radish into matchsticks.

3. 3

   Add 2 tablespoons of salt and some sugar to the julienned radish. Let it sit for 45 minutes.

4. 4

   Drain the liquid released by the radish into a small bowl, and reserve the liquid.

5. 5

   Rinse the salted radish in cold water, then drain it.

6. 6

   Add gochugaru, green onions, minced garlic, vinegar, sweetener, and black pepper to the rinsed radish.

7. 7

   Pour in the reserved radish liquid and mix everything together.

8. 8

   Serve the radish salad as a Korean side dish. The source recommends eating it with rice wrapped in roasted seaweed.

Notes

The source does not provide quantities for the radish, sugar, gochugaru, green onions, garlic, vinegar, sweetener, or black pepper. The transcript contains an unclear phrase around the vinegar, so the ingredient is recorded simply as vinegar. No cooking temperature or additional resting time is provided.

Nutrition per serving

• side dish
• banchan
• vegan
• vegetarian
• spicy
• no-cook
• Korean
• gluten-free