Radish Saengchae

Crunchy radish strips stained bright red with chili. The vegetable juices blend with vinegar for a sharp, vibrant, and slightly syrupy dressing.

• Prep time: 17 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 139
• Protein: 3 g
• Carbs: 16 g
• Fat: 7 g

Ingredients

• 600 g Korean radish ( peeled and julienned )
• 1 tbsp Gray sea salt
• 2 tbsp gochugaru
• 1 tbsp White sugar
• 1 piece Garlic ( finely minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 2 tbsp Vinegar
• 1 tbsp Sesame oil
• 1 tbsp sesame seeds

Instructions

1. Radish slicing

   Peel the Korean radish. Slice into 2mm rounds, then into matchsticks. You want a firm bite, don't turn it into mush.

2. Salting

   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. Basic seasoning

   Add gochugaru, sugar, minced garlic, and vinegar. Mix vigorously by hand so the chili stains the radish flesh bright red.

4. Final binding

   Fold in the sliced green onion, sesame oil, and sesame seeds. The oil should coat the strips and lock in the chili aromas.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The flavor improves after a few hours of resting.