Korean Radish Side Dish Food
MUSAENGCHAE (KOREAN SPICY RADISH SALAD)
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
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
Provided by Seonkyoung Longest
Time 10m
Number Of Ingredients 6
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)
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
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.
- Add all the remaining ingredients. Mix well by hand until the sugar is dissolved and the radish is evenly coated with the gochugaru (if using). Taste and add more vinegar or sugar to your liking.
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