Korean Radish Salad Rice Bowl
This easy Korean radish salad rice bowl makes a quick meal in a hurry. Top with a fried egg and enjoy the crunch and mellow texture of Korean radish.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 Lb Korean radish
- 1 teaspoon kosher salt
- 2 tablespoons Korean fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons Korean chili flakes (gochugaru)
- 1 tablespoon sugar
- 1 clove garlic (finely minced)
- 2 green onion (finely chopped)
- fried eggs
- cooked rice
Instructions
- 1
Peel the radish and slice very thinly, about 1/8-inch thick, then slice them into 1/8-inch matchsticks. Put them in a mixing bowl and sprinkle with salt. Toss and set aside for 5-10 minutes. Drain all the liquid that came out from the radish.
- 2
Add the rest of the ingredients into the bowl except the eggs and rice, and toss with your hand to incorporate the seasoning into the radish. Adjust the seasoning according to your taste.
- 3
Chill the salad as you wish.
- 4
To serve, assemble rice and radish salad in a shallow serving bowl and top with a fried egg on top. Mix it up with chopsticks and serve with a spoon.