Korean•healthy
Daikon Radish Salad
How to Make Korean daikon radish salad
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 750 g daikon radish (/ white radish, peeled)
- 2 Tbsp green onion ((optional), finely chopped)
- 1 Tbsp korean chili flakes ((gochugaru) or more to taste)
- 1 Tbsp korean fish sauce
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1 tsp fine sea salt
Instructions
- 1
Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about 2.5 inch) long match stick style.
- 2
Put the radish into a mixing bowl then add the sauce. Mix them well with your hands. Garnish with the green onion.
- 3
Transfer the seasoned radish into a glass container and rest it for 30 mins in the fridge then serve. Or you can eat it straight away. Any unused portion can be refrigerated for 5 to 7 days.