Sweet & Spicy Radish Salad

Musaengchae

Ingredients

• ½ lb Korean radish (or daikon)
• 1 tablespoon Gochugaru
• 1 tablespoon Rice vinegar
• 1 tablespoon Sugar
• ½ teaspoon Salt
• 1 stalk Green onion (optional)
• 1 teaspoon Sesame seeds (optional)

Instructions

1. Peel the radish and cut into thin matchsticks (julienne), about 2 inches long. Sprinkle with salt and toss. Let sit for 5 minutes, then squeeze out excess water.
2. In a bowl, mix gochugaru, rice vinegar, and sugar to make the dressing.
3. Add the squeezed radish to the dressing and toss well. Top with green onion and sesame seeds. Serve immediately — this is crunchiest when fresh.

From K-Kitchen — koreanhomecook.com