Korean Radish Salad

A quick and easy kim chee alternative, that goes well with rice, lettuce wraps, and meats

1 lb korean radish (I like smaller, even sized, green topped ones)

2 teaspoons kosher salt

2 tablespoons red pepper flakes (Gochugaru)

1 tablespoon fish sauce

2 teaspoons sugar

3 garlic cloves, smashed and minced

1 green onion, minced

1 teaspoon vinegar (white or rice)

1 tablespoon sesame oil

Rinse and peel the radish, cut into julienne strips. Place into a bowl and sprinkle kosher salt over, and massage. Liquid will begin to release from the radish. Leave for 20-30 minutes, until radish strips are soft, and pliable. Timing may depend on how juicy your radish is. Rinse with cold water, and squeeze out excess liquid using a kitchen towel. Place into a medium sized bowl.
Add the gochugaru, fish sauce, sugar, garlic, green onions, vinegar and sesame oil. Mix until the radish is red and ingredients are evenly distributed. You may garnish with ground sesame seeds before serving. * I especially like this with Bo Ssam, adding it to my wrap, or adding it to fried rice, or as an alternative to kim chee at meals as a side dish. It isn’t very spicy, so add more gochugaru if you prefer it spicier. Enjoy!

Recipe by Gracynn’s Kitchen