Korean Radish Side Dish Food

MUSAENGCHAE (KOREAN SPICY RADISH SALAD)

Musaengchae (Korean Spicy Radish Salad) image

Korean Spicy radish side dish (banchan) - great in bibimbap and as a kimchi substitute!

Provided by Hyosun

Categories Salad

Time 20m

Number Of Ingredients 9

Ingredients

1 pound mu (Korean radish)
1 teaspoon salt
1 or 2 scallions (finely chopped)
2 tablespoons gochugaru (Korean red chili pepper flakes) (adjust to taste)
2 teaspoons minced garlic
1/2 teaspoon grated ginger
1 tablespoon fish sauce (myulchi aekjeot) or saeujeot (salted shrimp)
1 teaspoon sugar (adjust to taste - see note)
1 teaspoon sesame seeds (optional)

Steps:

Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into matchsticks (about ⅛ to 1/4-inch thick).
Sprinkle the salt over the radish and toss well to coat evenly. Let sit for about 20 minutes until the radish has softened and released some liquid. Drain excess liquid. Do not rinse.
Add all the remaining ingredients, except the scallion and sesame seeds. Mix well by hand. Taste and add more salt or fish sauce, if necessary.
Throw in the scallion and sesame seeds and toss everything well.

KOREAN RADISH SIDE DISH

Korean Radish Side Dish image

Provided by Seonkyoung Longest

Time 10m

Number Of Ingredients 6

Ingredients

1 lb Korean radish or Japanese Daikon
1 to 2 green onion, chopped
2 to 3 garlic cloves garlic, chopped
2 Tbsp Gochugaru (add 1 Tbsp for mild version or 3 Tbsp for spicy version)
2 1/2 Tbsp fish sauce (to make vegetarian version, add 1 Tbsp light soy sauce and pinch of salt to your taste)
Sesame seeds for garnish

Steps:

Peel and julienne radish with sharp knife or using a mandolin carefully.
Combine all ingredients except sesame seeds in a large bowl and mix well with your hand. (I recommend you to use plastic glove for this step.)
This Korean radish side dish, Mu Saengchae can be store in a fridge about 5 to 7 days. Garnish with sesame seeds when you are serving. Enjoy!

KOREAN DANMUJI MUCHIM (YELLOW PICKLED RADISH SIDE DISH)

Korean Danmuji Muchim (Yellow Pickled Radish Side Dish) image

One of my favorite Banchan (side dishes). Danmuji are a bright yellow colored pickled radish, which you can almost always find in Kimbap or served with Chinese food in Korea. Danmuji itself can be bought at Asian grocery markets as well as Gochugaru, the Korean Red Pepper Flakes. This recipe is for preparing it as a side dish at home.

Provided by mykomericankitchen

Categories Vegetable

Time 10m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 4

Ingredients

3 cups pickled daikon, sliced half cut, Danmuji
2 tablespoons korean red chili pepper flakes, Gochugaru
1 teaspoon sesame seeds
2 teaspoons sesame oil

Steps:

In a small mixing bowl, add all of the ingredients and mix together making sure that each radish slice is coated evenly with the red pepper.
Danmuji should be drained from it's packaged juice, however it is optional to add a small amount of the juice (less than a Tablespoon).
Can be stored in the refrigerator for about a week and a half.

Nutrition Facts : Calories 14.2, Fat 1.3, SaturatedFat 0.2, Sodium 26.5, Carbohydrate 0.9, Fiber 0.6, Sugar 0.1, Protein 0.3

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Clean the radish and carrot by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Cut into match sticks. You can use a mandoline if you have one. Use the thickest blade.
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