White Radish Salad (Sangchae)
A delightful blend of flavors awaits in this refreshing Radish Kimchi recipe. Crunchy mouli and aromatic onions are bathed in a savory-sweet marinade featuring anchovy sauce, sesame oil, and a hint of apple vinegar. With a kick of Korean red chili powder and the umami depth of fermented shrimps, every bite is a burst of deliciousness. Top it off with spring onions and black sesame seeds for a vibrant finish. This homemade kimchi is a flavorful side dish you won't be able to resist.
— Constant Cookbook
Ingredients
- 400g/14oz mouli (also known as white radish or daikon
- ¼ white onion
- flaked sea salt
- 1 tsp anchovy sauce
- ½ tsp sesame oil
- ½ tsp apple vinegar
- ¼ tsp fermented shrimps
- 1 tsp sugar
- 1½ heaped tsp gochugaru (Korean red chilli powder
- 2 spring onions
- ½ tsp black sesame seeds
Instructions
- Thinly slice the mouli into julienne strips, thinly slice the onion and place both in a bowl. Sprinkle with sea salt and leave for ten minutes.
- Add the anchovy sauce, sesame oil, apple vinegar, fermented shrimps, sugar and chilli powder to a small bowl. Add the mixture to the mouli and onion and mix thoroughly so that it is all coated.
- Chop the spring onions in half and then each half into quarters lengthways. Add to the mouli, sprinkle the sesame seeds over (if using) and serve.
Prep Time
PT30M
Yield
Serves 4
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