Not green apples The mu succeeded in the garden this fall, which means it's time to use them all up! I came across Maangchi's recipe for radish salad , and decided to make it as a topping for some rice bowls. It's delicious and easy, like a simpler version of the radish kimchi that I love so much. It's a perfect component of a rice bowl / bibimbap, or it would be good as a side dish on its own. I made no changes except skipping the step of peeling the radish. Maybe I would be more inclined to do this with radishes from the store, as opposed to the garden. The Recipe: 1 large korean radish, cut into matchsticks 1 tb kosher salt 2 cloves garlic, grated 1 stalk green onion, chopped 1 tb rice vinegar 2 tsp gochugaru 2 tsp sugar 1 tsp toasted sesame seeds Mix radish and salt, and let sit for 5 minutes Squeeze out excess liquid Mix in remaining ingredients to the strained/squeezed radish The Verdict: Overall grade: A Overall reason: Easy and delicious Time to prepare: 15 m
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.