Korean · Lunch
Spicy Radish Salad
Korean spicy radish salad tosses julienned daikon in a gochugaru dressing with garlic, scallion, rice vinegar and sesame oil, served chilled as a crunchy, tangy banchan-style side. No cooking involved; quick-pickle salting rest creates crisp texture.
$2
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
89Calories
2.1gProtein
3.2gFat
14.8gCarbs
7.8gSugar
3.5gFiber
1260mgSodium
0mgChol
0.5gSat Fat
312mgPotassium
57mgCalcium
1.3mgIron
0mcgVitamin B12
27mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
spice-route
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Peel and cut daikon into thin 2–3mm matchsticks on a cutting board, aiming for uniform strips that salt and season evenly.
2
Chill
Toss julienned daikon with salt in a bowl and let sit 15 minutes until softened and liquid releases.
3
Drain
Tip salted radish into a sieve and press gently to squeeze out excess liquid, leaving strips damp.
4
Toss
Add gochugaru, garlic, scallion, rice vinegar, sugar and sesame oil; toss until evenly coated.
5
Plate
Mound salad on a plate and scatter toasted sesame seeds over the top. Serve immediately or within hours.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz339g daikon radish
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp gochugaru
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp toasted sesame seeds
