Chef Kim Dae-seok's Korean Radish Salad (Saengchae).
Spicy Radish Salad⏱ 20min👥 5 servings
Ingredients
- 1 Korean radish (1.3 kg).
- 2 bunches of chives (230g).
- Half a pear (grated).
- 4 tablespoons (35g) of gochugaru (Korean chili powder).
- Garlic, 1.5 teaspoons (25g).
- 3 tablespoons (20g) of Hwanmansik vinegar.
- 2 tablespoons (20g) of plum extract.
- 1 teaspoon (5g) of ginger powder.
- 2 tablespoons (20g) of sugar.
- 2 tablespoons (20g) of anchovy fish sauce.
- 1 tablespoon (10g) of salted shrimp broth.
- 1 teaspoon of sea salt (10g).
- 2 tablespoons (10g) of sesame oil.
- 1.5 teaspoons of black sesame seeds (10g).
Instructions
1
Peel the Korean radish with a peeler and then slice it thinly along the grain.
2
Cut the chives into pieces about 3 cm long. If the top part of the chives is thicker, cut it in half.
3
Combine all the seasoning ingredients except for the gochugaru (Korean chili powder), sesame oil, and black sesame seeds in a bowl and mix well.
4
First, coat the shredded Korean radish with gochugaru (Korean chili powder) to ensure even coloring.
5
Mix the pre-made seasoning sauce with grated pear and chopped chives, then coat the Korean radish slices with the mixture.
6
Finally, add sesame oil and black sesame seeds, and gently mix everything together.