Skip to main content

Korean Radish Salad

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 minutes
Preschooler reaction: When faced with the task of eating ONE of the many vegetable options on his plate, he (eventually) chose this one.
 

Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...