Apple pear, Korean radish (mu), raw salad.
Spicy Radish SaladIngredients
- Korean radish, 600g (approximately the size of an apple plus a pear).
- One apple.
- Half a pear.
- 100g of chives (approximately 12 stalks).
- 4 tablespoons of coarse gochugaru (Korean chili powder).
- 2 tablespoons of dried anchovy fish sauce (or anchovy extract).
- 0.5 teaspoon of flower salt (or sea salt).
- 2 tablespoons of plum extract.
- 1 tablespoon of vinegar.
- 1 tablespoon of minced garlic.
- 2 tablespoons of black sesame seeds.
Instructions
To prepare Korean radish, peel it and use a mandoline slicer to cut it into thin strips about 6-7 cm long.
The pear is peeled, cored, and thinly sliced like Korean radish.
Core the apples and peel them. Then, slice them into strips of the same thickness as Korean radish.
Chop the chives into pieces about 4 cm in length.
First, place the Korean radish leaves in a large bowl and add 4 tablespoons of gochugaru (Korean chili powder). Mix well to ensure that the red color is evenly distributed on the leaves.
Add 2 tablespoons of fish sauce, 0.5 tablespoon of salt, 2 tablespoons of plum extract, 1 tablespoon of vinegar, and 1 tablespoon of minced garlic. Mix well to ensure the marinade doesn't clump.
Add the prepared chives, apple, and pear, and gently mix everything together.
Finally, sprinkle with 2 tablespoons of black sesame seeds and mix well. (You can add a little sesame oil if you like).