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

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