Radish Saengchae
Ingredients
- 600 gKorean radish (peeled and julienned)
- 1 tbspGray sea salt
- 2 tbspgochugaru
- 1 tbspWhite sugar
- 1 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 2 tbspVinegar
- 1 tbspSesame oil
- 1 tbspsesame seeds
Method
Crunchy radish strips stained bright red with chili. The vegetable juices blend with vinegar for a sharp, vibrant, and slightly syrupy dressing.
- 1
Peel the Korean radish. Slice into 2mm rounds, then into matchsticks. You want a firm bite, don't turn it into mush.
- 2
Mix the radish with salt in a bowl. Let it sit until the sticks are flexible. Squeeze firmly between your hands to discard excess water.
- 3
Add gochugaru, sugar, minced garlic, and vinegar. Mix vigorously by hand so the chili stains the radish flesh bright red.
- 4
Fold in the sliced green onion, sesame oil, and sesame seeds. The oil should coat the strips and lock in the chili aromas.
Frequently asked questions
How do you get this dish right?
- Squeeze the radish really hard after salting, otherwise residual water will dilute the seasoning.
- If you can't find Korean radish, black radish works but its heat is more aggressive.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The flavor improves after a few hours of resting.
