Korean Radish Salad (Musaengchae)

Instructions

1. Step 1

   Place the prepared radish in the mixing bowl, sprinkle with the salt, and massage briefly. Let it stand for 10 minutes, keeping the released liquid in the bowl.

   Timer: 10 min (fixed)

   Ingredients used: 500.0 gr Korean Radish, 6.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl

2. Step 2

   Stir the sugar, gochugaru, fish sauce, rice vinegar, garlic, and sesame oil together in the small bowl until the sugar begins to dissolve.

   Ingredients used: 15.0 ml Fish Sauce, 8.0 gr Garlic, 14.0 gr gochugaru, 15.0 ml Rice Vinegar, 5.0 ml Sesame Oil, 12.0 gr Sugar

   Cookware: small bowl, spoon

3. Step 3

   Add the dressing, green onion, and sesame seeds to the radish. Toss thoroughly until the radish is evenly coated.

   Ingredients used: 30.0 gr Scallion, 6.0 gr Sesame Seed

   Cookware: mixing bowl, spoon

4. Step 4

   Let the salad rest for 5 minutes, toss once more, and serve.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, spoon