Korean Spicy Radish Salad

Ingredients

• 1 pound daikon radish
• 3 stalks green onions
• 2 tablespoons gochujang
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• ½ teaspoon salt

Instructions

1. 1

   Peel the 1 lb daikon radish and cut into thin matchsticks, about 2 inches long. Place in a large bowl.

2. 2

   Thinly slice the 3 green onions, separating white and green parts. Add the white parts to the radish; reserve the green parts for garnish.

3. 3

   In a small bowl, whisk together the 2 tbsp gochujang, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, and 0.5 tsp salt until smooth.

4. 4

   Pour the dressing over the radish and toss well to coat every piece. Let it sit for 10 minutes to soften slightly and absorb flavor.

5. 5

   Just before serving, sprinkle with the reserved green onion slices. Serve chilled or at room temperature.

6. 6

   For extra crunch, add a handful of toasted sesame seeds or a few slices of cucumber if you have them.

Tools you’ll need

• cutting board
• knife
• large bowl
• small bowl
• whisk

More recipes like this

• 

  Korean Cucumber Salad

  15 min

• 

  Fresh Vegetable Salad

  15 min

• 

  Persian Cucumber Tomato Salad

  15 min

• 

  Turkish Onion Salad

  35 min