Description
This is a deliciously bright, sweet, salty, and spicy Korean daikon radish salad that can be served as a side (banchan) or topping for bibimbap.
Ingredients
Scale
- 650g daikon radish
- 1 1/2 tablespoon Korean red pepper flakes (gochugaru)
- 1 1/2 tablespoon fish sauce
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 2 scallions, finely chopped
Instructions
- Peel the daikon and julienne, or shred using a mandolin slicer, into 2-inch long sticks. The thickness of the sticks isn’t that important, cut it the way you like it (I personally like thin sticks).
- Hold the daikon sticks in your hands and gently squeeze out excess water. Just do it once – we are not trying to get rid of all the water but just the excess. Transfer to a bowl.
- In a separate bowl, mix the pepper flakes, fish sauce, garlic, sesame oil, and salt, and pour the sauce over the daikon.
- Cover the hand you will be using for mixing with a plastic glove, or cover it with a plastic bag. Mix the daikon and sauce well and add the scallions. Cover the bowl with a lid or plastic wrap. If you are using a plastic mixing bowl, transfer the mixture to a glass bowl to prevent staining.
- Refrigerate for 30 minutes before serving.
Notes
Keep this daikon salad refrigerated in a glass container with a lid. It will keep for up to 1 week.
I’m using a Japanese mandolin slicer which are sharper and much easier to use than the French ones.
Nutrition
- Serving Size: 1 small bowl
- Calories: 36
- Sugar: 2.4g
- Sodium: 465.4mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1.6g
- Cholesterol: 0mg
