Crispy Radish Salad from Dongchimi
How to Make a Refreshing Radish Salad Using Leftover Dongchimi Radish
If you have a couple of radishes left from making dongchimi (Korean watery radish kimchi) last winter, here’s a delightful way to use them! This recipe transforms the firm, crisp dongchimi radish into a vibrant side dish with a sweet and tangy dressing. If your dongchimi radish is quite salty, you can easily adjust the saltiness by soaking it in water. The subtle umami of the radish combined with the spicy kick of gochugaru, the tang of vinegar, and the aroma of garlic creates a truly exceptional side dish. Its light and refreshing taste pairs wonderfully with any meal, making it a versatile addition to your table. You’ll be amazed at how beautifully leftover dongchimi radish can be repurposed! It also keeps well, so you can make a generous batch to enjoy over several days.
Main Ingredients- 1 Dongchimi radish
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 3 Tbsp Vinegar
- 1 Tbsp Minced garlic
- 1/2 Scallion
- 1 Tbsp Sesame oil
- 2 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Prepare your fermented dongchimi radish. Using radish from last year’s kimchi will add an even deeper flavor.
Step 2
Lightly rinse the dongchimi radish. Then, slice it into bite-sized pieces, such as julienne or half-moons. If the radish is very salty, soak it in cold water for 10 to 30 minutes to reduce the saltiness. Adjust the soaking time based on the radish’s salt content.
Step 3
Rinse the radish thoroughly after soaking. Drain it well in a sieve, ensuring all excess water is removed. Leaving water in will dilute the dressing, so thorough draining is key.
Step 4
For the seasoning, finely chop the scallion and prepare the minced garlic. Fresh garlic will provide a more robust aroma.
Step 5
Place the drained dongchimi radish in a large bowl. Add gochugaru, sugar, vinegar, minced garlic, sesame oil, and toasted sesame seeds to prepare the dressing ingredients.
Step 6
Gently mix the radish with all the prepared seasoning ingredients. Be careful not to mash the radish. The key is to mix evenly so that the seasoning coats every piece. Mix well and enjoy!
