Autumn Korean radish salad.
Fermentation & Pickling⏱ 30min👥 4 servings
Ingredients
- 2 kg of Korean radish (washed).
- 1 small onion.
- Chives (Korean variety) - half bunch.
- One teaspoon of sea salt.
- A moderate amount of minced ginger.
- Minced garlic, a suitable amount.
- Salted shrimp (适量) - A moderate amount of salted shrimp.
- Gochugaru (Korean chili powder),适量.
- 1 tablespoon of honey or sugar.
- Perilla oil, a moderate amount.
- A moderate amount of black sesame seeds.
Instructions
1
Wash the Korean radish thoroughly and slice it thinly (a mandoline slicer can be used). Chop the onion finely, and slice the chives into broad strips.
2
Add one tablespoon of coarse sea salt to the sliced Korean radish and marinate for 20 minutes.
3
Drain the pickled Korean radish slices by lifting them out of the brine with a slotted spoon.
4
Combine gochugaru (Korean chili powder), salted shrimp, minced garlic, minced ginger, and honey (or sugar) to create the marinade.
5
Add the shredded Korean radish (mu) and chopped onion to a bowl, and gently mix them with the seasoning.
6
Add the chives at the very end and gently mix them in.
7
Finally, drizzle with perilla oil and sprinkle with black sesame seeds before serving.
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