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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This simple dish serves as a cool, refreshing break from spicier foods. You'll almost always see some version at a Korean meal. It's traditionally made with moo (sweet Korean radish), but daikon radish is more readily available and makes a fine substitute. Salting the daikon helps extract some of its bitterness. Ingredients:
2 cups (3-inch) julienne-cut peeled daikon radish |
1 teaspoon kosher salt |
1 cup (3-inch) julienne-cut carrot |
1 tablespoon rice vinegar |
2 teaspoons sugar |
1 teaspoon mirin (sweet rice wine) |
Directions:
1. Combine daikon and salt, tossing well to coat. Let stand at room temperature 30 minutes. Rinse with cold water; drain. Combine daikon and carrot.
2. Combine vinegar, sugar, and mirin, stirring until sugar dissolves. Drizzle over daikon mixture; toss to combine. Cover and chill.
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