MUSANGCHAE, DAIKON (WHITE RADISH) SALAD, LIKE KOREAN RADISH KIMC
This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still calls it radish kimchi, as the flavors are similar and it reminds him of the radish kimchi's he had in Korea. We often serve this as a side dish to Galbi (Korean short ribs). Please note that the ingredient amounts are estimates, please adjust as your tastes see fit. I always 'taste as I go' and adjust as needed, especially the red pepper powder. I use the same red pepper powder used to make kimchi, it can be found at most oriental stores, however, in a pinch, I have used regular red pepper.
Provided by TheShields
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
- Place the radish in a medium bowl and mix with the red pepper powder.
- Add the sugar, salt, green onion and garlic, stir to combine.
- Sprinkle the radish mixture with the vinegar and mix well.
- Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
- Refrigerate until ready to serve.
DAIKON SALAD - MU SAINGCHAI
This is a very light salad from Korea and something similar to one served at a local Korean restaurant. You can julienne the vegetables if you have the patience but I use a Japanese mandolin, it has various attachments and makes the job so much easier. This would be served as part of a meal
Provided by Coasty
Categories Pears
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the radish and either cut into julienne strips or use a vegetable mandolin. Peel the nashi and do the same. Soak the nashi in cold water with the lemon juice (this stops the pear browning).
- Slice all parts of the spring onions finely.
- After toasting the sesame seeds cool slightly and then crush in a mortar and pestle. It doesn't have to be mashed to a paste. Mix this with all the other dressing ingredients. The chili is optional.
- Drain the nashi and mix with the radish and spring onion and pour over the dressing. Let sit for 2 hours before serving to let the flavours develop.
Nutrition Facts : Calories 71.6, Fat 4.7, SaturatedFat 0.6, Sodium 904.1, Carbohydrate 7.7, Fiber 2.2, Sugar 3.8, Protein 1.9
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