Korean radish salad.
Mixing & DressingIngredients
- Korean radish, 650g.
- Chinese Red Shrimp, 25g.
- 1/3 teaspoon of salt (for brining).
- 1/4 teaspoon of salt (for seasoning).
- Water paper cups, 7/8 size.
- 2/3 tablespoon of sesame oil.
- 1 teaspoon of salt.
Instructions
Slice the Korean radish thinly (about 3mm thick) and add 1/3 teaspoon of salt. Let it sit for 10 minutes.
To prepare the Chinese mantis shrimp, remove the head, tail, and legs, then soak it in a paper cup filled about three-quarters full of water.
Place the pickled Korean radish directly into a heated pan, along with any excess liquid from the pickling process. Stir-fry over high heat for 3 minutes to remove the strong flavor.
Add the blanched shrimp and the water used for blanching, then cover and stir-fry over high heat for another 3 minutes.
Reduce the heat slightly and season with 1/4 teaspoon of salt.
Add 2/3 tablespoon of sesame oil and mix well with the Korean radish. Let it cool for about 5 minutes, then sprinkle with 1 tablespoon of sesame seeds and serve.