Sweet and Sour Radish Salad: An Easy Recipe
How to Make Delicious Pickled Radish Salad
Here’s a simple recipe for pickled radish salad that’s perfect to enjoy instead of kimchi. It’s a refreshing and flavorful side dish!
Main Ingredients- 350g pickled radish (about 2-3 pieces)
- 1/4 stalk green onion (about 20g)
Seasoning- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp gochugaru (Korean chili flakes, adjust spiciness)
- 1 Tbsp vinegar (for tanginess)
- 1 Tbsp sesame oil (for nutty flavor)
- A pinch of sesame seeds (for garnish)
- 1/2 Tbsp sugar (adjust to taste)
- 1 Tbsp gochugaru (Korean chili flakes, adjust spiciness)
- 1 Tbsp vinegar (for tanginess)
- 1 Tbsp sesame oil (for nutty flavor)
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, thinly slice the green onion. You can separate the white and green parts if you like, but finely chopping the entire stalk is also great for texture and flavor distribution.
Step 2
You can use the pickled radish as is, but if you find it too salty or sour, you can rinse it lightly under running water. Be careful not to rinse it for too long, as this might diminish its unique flavor.
Step 3
After rinsing (if you chose to), squeeze out as much water as possible from the pickled radish with your hands. Removing excess water is crucial for the dressing to adhere well and create the best flavor.
Step 4
In a mixing bowl, combine the squeezed pickled radish, chopped green onion, 1/2 Tbsp sugar, 1 Tbsp gochugaru, 1 Tbsp vinegar, and 1 Tbsp sesame oil. Getting the seasoning ratio right is key to a delicious salad!
Step 5
Now, gently mix everything together with your hands, ensuring the seasoning is evenly distributed and coats all the radish and green onion. Avoid clumping the seasoning; aim for a uniform coating.
Step 6
Finally, sprinkle a pinch of sesame seeds over the salad for a delightful nutty aroma and to finish. This dish is delicious right away, or you can chill it in the refrigerator for a refreshing treat.
