Main ingredients 🥩
radishgochugaruminced garlicscallionsvinegar
IronBagMan's Tangy Radish Salad
A crisp, sweet and tangy radish salad that refreshingly cuts through the richness of boiled chicken or samgyetang.
🙋 Recommended for
- ⭐ Those who want a clean, refreshing side dish to accompany rich, nourishing meals like boiled chicken or samgyetang.
- ⭐ Beginners who want to learn a foolproof recipe for crisp, chewy radish salad that never gets watery.
Ingredients needed 🛒4 servings
- 1/2 radish
- 4 tablespoons coarse gochugaru
- 1.5 tablespoons minced garlic
- 1/2 stalk scallion, chopped
- 4 tablespoons vinegar
- 3 tablespoons sugar
- 3 tablespoons coarse salt (for pickling)
- a pinch of salt
Recipe 🍳
- Wash the radish clean, then cut into matchsticks of even thickness, not too thin, and place in a mixing bowl.
- Sprinkle 3 tablespoons of coarse salt evenly over the radish, toss lightly, and let it sit for 10–15 minutes to pickle.
- Once the radish has softened and released water, squeeze it firmly with your hands to remove as much moisture as possible.
- To the drained radish, add the measured amounts of minced garlic, sugar, vinegar, and coarse gochugaru.
- Mix vigorously by hand until the seasoning evenly coats the radish and the gochugaru imparts a uniform red color.
- Add the chopped scallion and toss lightly once more to combine evenly.
- Taste and adjust the seasoning, adding a little more salt, vinegar, or sugar to achieve the perfect sweet and tangy balance.
- Julienne the radish, salt for 15 minutes, then squeeze out all the moisture by hand.
- Add minced garlic, sugar, vinegar, and gochugaru, and mix thoroughly until the radish is well coated and colored.
- Add chopped scallion, toss lightly, then taste and adjust the seasoning.
Cooking tips 💡
- Squeeze out as much moisture as possible from the salted radish; otherwise, the dressing will not cling well, the salad will become watery over time, and you'll lose that firm, chewy texture.
- Balancing the ratio of vinegar and gochugaru yields a clean, appetizing tang that is never heavy.
- It's deliciously crisp right away, but if you let it rest in the fridge for at least half a day, the flavors meld and deepen.
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