Moo Saeng Chae (Marinated Radish Salad) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I don't know how closely this recipe follows the traditional Korean recipe; I make do with what produce is available here. For this recipe I used both daikon radish and icicle radish. I'm sure other varieties will work. Use fresh, crisp farm fresh radishes. Limpy grocery chain radishes won't work. Spicy! Ingredients:
1 large crisp apple |
2 cups white radishes |
3 green onions |
3 teaspoons sugar |
2 teaspoons regular sesame oil |
1 tablespoon salad oil |
1 teaspoon salt |
1/2 lemon, juice of |
1 tablespoon soy sauce |
1 tablespoon sesame seeds, toasted |
3 tablespoons mild rice vinegar |
1/2 red jalapeno chile, seeded and finely chopped |
Directions:
1. Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
2. Peel radishes and cut into matchstick strips.
3. Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
4. Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
5. Combine the salad dressing with the radish, well-drained apple strips and green onion.
6. Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.
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