This simple salad is based on Musaengchae, a traditional Korean dish of grated, spicy radishes. We used fresh spring radishes in this recipe, but it's equally as good with winter radishes.
Ingredients
- ½ lb spring or winter radishes, ends trimmed, tough skin removed (if necessary)
- ½ lb carrots, ends trimmed, peeled
- 1 tsp salt
- 4 scallions (or spring garlic), finely chopped
- 1-2 tbsp gochugaru (Korean red chili flakes), or red pepper flakes
- 4 tsp garlic, minced
- 1 tsp ginger, grated
- 2 tbsp fish sauce
- 3 tsp sugar
- 2 tsp sesame seeds
Preparation
- Cut the radish and the carrots into very thin matchsticks. Transfer to a bowl and toss to mix.
- Sprinkle the salt over the radish-carrot mixture and toss well to coat. Let sit for about 20 minutes, or until the matchsticks have softened. Drain any excess liquid. Do not rinse the matchsticks.
- Add all the remaining ingredients to the bowl and mix well. Adjust the seasonings to taste. Serve chilled or at room temperature.
