Crispy and Spicy Pickled Radish Salad
How to Make a Delicious Pickled Radish Salad
Inspired by Lee Bo-eun’s pickled radish recipe, this is a quick and flavorful salad made with homemade pickled radishes. It’s the perfect side dish to make you finish a bowl of rice in no time!
Main Ingredients
- Pickled Radish (Mu Jangajji), a suitable amount, sliced thinly
Seasoning Ingredients
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Toasted Sesame Seeds
- 1 small Cheongyang Pepper, finely chopped
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Toasted Sesame Seeds
- 1 small Cheongyang Pepper, finely chopped
Cooking Instructions
Step 1
First, lightly rinse the prepared pickled radish under running water and gently squeeze out the excess brine. Squeeze only lightly to avoid making it too salty. Then, slice the pickled radish thinly into bite-sized pieces. Slicing them too thick might prevent the seasoning from penetrating well.
Step 2
In a large bowl, combine 1 Tbsp of sesame oil, 1/2 Tbsp of minced garlic, 1/2 Tbsp of toasted sesame seeds, and 1 finely chopped small Cheongyang pepper. The Cheongyang pepper adds a spicy kick; you can remove the seeds to adjust the heat level.
Step 3
Add the sliced pickled radish to the bowl with the seasonings. Gently toss and mix the ingredients with your hands, ensuring the seasoning coats the radish evenly. Be careful not to mix too vigorously, as this could mash the pickled radish.
Step 4
This finished pickled radish salad is an excellent side dish that whets your appetite with the savory aroma of sesame oil and the crisp texture of the radish. Enjoy it with a bowl of freshly steamed hot rice!
