Salad 150831a
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Radish Salad - Banchan
Korea
  -   Muusaengchae I
Makes
Effort:
Sched:
DoAhead:  
12 oz  
*
30 min  
Yes
This popular salad is one of the many "banchan" (tiny side dishes) served with Korean meals. Banchans are usually served in rather small portions in tiny bowls, which may be replaced when empty during the meal.   Note:   I have cut the sugar to about half what a typical Korean recipe calls for - adjust to your preference.



12
1
------
1/2
1/2
4
1
1
1/4
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oz
t
---
in
t
T
T
t
t
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Daikon (1)
Salt
-- Dressing
Ginger root
Chili Flake (2)
Rice Vinegar
Sesame Oil, dark
Sugar
Salt
-- Garnish
Sesame Seeds (3)
Make   -   (30 min - 10 min work)
  1. Peel DAIKON and cut into very thin juliennes (I use a julienning vegetable peeler) cut to about 1-1/2 inches long. Mix well with salt and let sweat for at least 20 minutes, tumbling now and then. Rinse, drain and dry well (a salad spinner works really well here).
  2. Slice GINGER very thin and chop very fine. Mix all Dressing Items together in a small jar.
  3. Shake Dressing vigorously and mix with Daikon.
  4. Garnish with Sesame Seeds and serve cold.
NOTES:
  1. Daikon Radish:   Either Korean (cylindrical) or Japanese (carrot shaped) will work fine, there isn't much difference.
  2. Chili Flake:   This should be a fine Korean flake, which is only moderately hot. For details see our Chili Page.
  3. Sesame Seeds:   Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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