Small Dish of Radish Salad - Banchan
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Radish Salad - Banchan


Korea   -   Mu-Saengchae I
Makes:
Effort:
Sched:
DoAhead:  		 12 oz
*
30 min
Yes		 This popular salad is one of the many "banchans" served with Korean meals. They are served in tiny bowls, which may be replaced when empty during the meal.

12
1
------
1/2
1/2
4
1
1
1/4
------

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)

Note:   I have cut the sugar to about half what a typical Korean recipe calls for - adjust to your preference.

Make   -   (30 min - 10 min work)
  1. Peel RADISH (I usually don't bother on a Korean Radish) and cut into about 1/8 inch juliennes (see Slicing).
  2. Mix Radish with 1/2 Tablespoon of 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).
  3. Slice GINGER very thin and chop very fine. Mix all Dressing Items together in a small jar.
  4. Shake Dressing vigorously and mix with Daikon.
  5. Garnish with Sesame Seeds and serve cold.
NOTES:

  1. Radish:

      A Korean Radish (cylindrical) is preferred, but a Japanese Daikon (carrot shaped) will work fine, there isn't a lot of difference.

  2. Chili Flake:

      This should be a fine Korean flake, which is (usually) only moderately hot. For details see our Korean / Japanese Chilis page.

  3. Sesame Seeds:

      Toasted sesame seeds are essential for Korean cuisine. 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. Slicing:

      To save time and get a very uniform product, I use a Julienning Mandolin (1/8 inch) to cut a Korean Radish. I have also used a julienning "Y" vegetable peeler for this job, or, you can use a knife (takes longer, higher skill level). The stiff wide Korean radish took too much strength to run through the Mandolin blades unaided, so I used a soft rubber mallet to drive it through.
  5. 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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