I saw this dish in a Korean cookbook and immediately felt a urge to make it at home. I combined two recipes together to bring out the best spicy Korean radish dish for myself. I liked this as it was spicy and went well with rice or jajangmyeon.
Usually this is served as a Korean side dish called Banchan (반찬). I ate it with rice and toasted seaweed, made Korean pancake, made omelet with it, added it in my Korean spicy instant noodle, or just have it as a side dish to my everyday meal. Surprisingly my little Edda loves this and she didn't complaint that this was spicy. I guess I trained them well. Evy on the other hand, doesn't like this banchan.
- 1- 1.5 lb Korean radishes, julienned into 2-inch long strips
- 1 tsp. salt
- 3 scallions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 1-inch piece of ginger, grated
- 2 Tbsp. red pepper powder
- 2 tsp. granulated sugar
- 1 Tbsp. pure sesame oil
- 1 Tbsp. toasted sesame seeds
- 1 tsp. soy sauce
1. Put julienned radishes into a big bowl. Add in 1 tsp. of salt, mix well and let it sit for 30 minutes. Drain and gently squeeze the water out. Place in another bowl.
2. Add in cut scallion and the rest of the ingredients. Mix well with your hands (wear a glove) or until the radishes are red from the red pepper powder.3. Keep in the refrigerator and serve as a cold side dish. Should be able to keep up to two weeks in the refrigerator.