Mu-choo (Korean Radish Salad)
Ingredients
- 500 gKorean radish (julienned)
- 1 tspGray sea salt
- 1 tbspWhite sugar
- 2 tbspgochugaru
- 1 pcGarlic (finely minced)
- 1 tbspfish sauce
- 1 tbspRice vinegar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tspSesame seed
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 to 4 days in the refrigerator in an airtight container. It will continue to release juice and ferment slightly.
