Mu-choo (Korean Radish Salad)

Crispy radish matchsticks that release their juices with every bite. The balance between the heat of gochugaru and the acidity of vinegar instantly wakes up the palate.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 87
• Protein: 2 g
• Carbs: 15 g
• Fat: 2 g

Ingredients

• 500 g Korean radish ( julienned )
• 1 tsp Gray sea salt
• 1 tbsp White sugar
• 2 tbsp gochugaru
• 1 piece Garlic ( finely minced )
• 1 tbsp fish sauce
• 1 tbsp Rice vinegar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tsp Sesame seed

Instructions

1. Cutting the radish

   Peel the Korean radish. Slice it into 2mm thick rounds, then stack them to cut into regular matchsticks. The sticks should be thin but still have some body.

2. Express degorging

   Place the radish in a mixing bowl. Add sea salt and white sugar. Mix by hand, massaging lightly so the radish starts releasing its water and softens.

3. Technical seasoning

   Add the gochugaru. Mix vigorously until every matchstick is uniformly colored a brilliant red. Stir in the minced garlic, fish sauce, and rice vinegar.

4. Aromatic finishing

   Thinly slice the green onions on a bias. Add them to the mix along with the sesame seeds. The radish should be well coated, glossy, and sitting in a light red juice.

Chef's tips

• Korean radish is denser and sweeter than classic white radish (daikon), use it for the best texture.
• Don't discard the juice that forms at the bottom; it's packed with flavor.
• Rub the chili flakes into the radish before adding liquids to lock in the color.

Storage

Keeps for 3 to 4 days in the refrigerator in an airtight container. It will continue to release juice and ferment slightly.