Korean radish salad.
Mixing & Dressing⏱ 25min👥 4 servings
Ingredients
- Korean radish, 750g.
- One teaspoon of coarse sea salt (for pickling).
- 1 tablespoon of anchovy fish sauce.
- 140ml of water boiled with kelp (dashima).
- 1 tablespoon of perilla oil.
- One teaspoon of black sesame seeds.
Instructions
1
Shredded Korean radish is marinated in a teaspoon of sea salt for 15 minutes.
2
Place the pickled Korean radish, water, anchovy fish sauce, and kelp-infused water in a pot.
3
Cover the pot and simmer over medium-high heat for 4 minutes.
4
Spread it out on a plate and let it cool completely.
5
In a bowl, combine the chilled Korean radish with perilla oil and sesame seeds, and gently mix them together.