This is another banchan (small side dish served with Korean main dishes) I just love. It starts out as a kind of faux kimchi, which are popular in Korean cuisine, involving use of many typical kimchi ingredients, but immediately eaten or refrigerated rather than fermented. That said, it has a very long shelf life and can start fermenting in the fridge if kept long enough.
It is great served as banchan, served on rice or as part of bibimbap. Once mature enough, it is also very tasty added to fried rice.
This is a little bit spicy version, but the gochugaru (Korean red chili flakes) can be omitted.
Equipment:
- Knife & cutting board (or food processor using shredding disc)
- Medium mixing bowl
- Measuring spoons
- Colander
- Quart jar or tupperware for storage
Ingredients:
- 1 lb. Korean radish or daikon, julienned or matchstick cut (or shredded)
- 2 tsp salt
- 1 large green onion, minced
- 3 cloves garlic, minced
- 2-3 TBSP gochugaru (to taste)
- 1 TBSP sugar
- 1 TBSP fish sauce
- 1 tsp rice vinegar
- Garnish with sesame seeds (and thin-sliced green onion if desired)
Directions:
1.) Julienne the radish (into roughly 1.5″ strips) and mix with the salt in mixing bowl. Let sit for ten minutes. then drain the liquid using the colander. Shake several times to remove excess moisture. Add the remaining ingredients and mix well.
2.) Transfer to storage container and, for best results, allow to refrigerate for at least an hour (preferably wait 1-2 days) for flavors to meld. Stir up and then garnish when serving.
