Korean Radish Slaw

Korean white radish, AKA daikon radish is one of the most commonly used ingredients in Korean cuisine. It’s inexpensive, spicy, semi sweet, and crunchy. My mother can literally turn a big white radish into a feast by making several dishes. This radish slaw is one of staple side dishes to serve with meat in Korea. This bright slaw makes a perfect side dish for every occasion.
One of my favorite ways of eating this dish is with bulgogi. You know how some things seem to be a match made in heaven, for example – taters and onions. Well, radish slaw and bulgogi is one of these matches in Korean cuisine.

Try this simply delicious, Korean radish slaw!

SERVES 2-3 as a side dish
Total: 10 minutes Active: 10 minutes

1 2/3 cup daikon radish, julienned
2 green onions, sliced
1 tsp. minced garlic
4 tsp. gochugaru (Korean chili pepper flakes)
1 Tbsp. sugar
1 Tbsp. rice vinegar
1 Tbsp. sesame seeds
1/4 tsp. salt

Directions

1. Add all the ingredients to a medium mixing bowl.

2. Mix everything together well.

3. Serve and enjoy ^^

 

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Gopher’s Tip:

A little extra juice from the radish might come out after it sits awhile. Don’t worry, it will be very tasty even the extra juice will be delicious. I almost like it even better when it’s a day old and all the flavors have blended wonderfully.
You can keep this slaw in the refrigerator for up to 10 days!

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