Moo Saeng Chae Marinated Radish Salad Food

MUSAENGCHAE

Steps:

• For the spicy radish salad: Combine the radishes with 1 teaspoon salt in a large mixing bowl and let sit at room temperature until the radishes bend without snapping and lose about a quarter of their volume, about 20 minutes. (The radishes will release liquid; do not drain.)
• Add the gochugaru, fish sauce, rice vinegar, sugar and garlic and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days.
• For the sweet pickled radish salad: Combine the radishes, carrots and 1 tablespoon salt in a large mixing bowl and let sit at room temperature, tossing once halfway through, until the radishes and carrots are flexible and bend without snapping, about 20 minutes. (The vegetables will release liquid; do not drain.)
• Add the rice vinegar, sugar, garlic and ginger and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days.

MOO SAENG CHAE (MARINATED RADISH SALAD)

Steps:

• Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
• Peel radishes and cut into matchstick strips.
• Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
• Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
• Combine the salad dressing with the radish, well-drained apple strips and green onion.
• Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.

RED RADISH SALAD

Steps:

• Combine sugar, lemon juice, and sour cream in a medium bowl with a fork.
• Add radishes, apple, and cucumber.
• Turn vegetables and fruit in dressing to coat.
• Season with dill, salt, and pepper.
• Toss again.
• Serve.