Korean Radish Salad - Musaengchae (무생채)
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total: 40 minutes
Servings: 4
Author : Amy Chung
Ingredients
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Instructions
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Step 1
Peel the Korean radish. Using a mandoline, slice 2cm thick and then cut them into matchsticks.
Step 2
Add ½ tsp of salt to the Korean radish coat well. This will help draw out the water. Place in a colander or sieve and place over a prep bowl to allow the water to drip through for 30 minutes.
Step 3
Chop the whole scallion (spring onion) or green onion.
Step 4
Mince the garlic finely, or you can use the Korean minced garlic in a jar.
Step 5
Grate the ginger to yield ½ tsp.
Step 6
Place all the ingredients in a mixing bowl and toss well.
Step 7
Serve.