Korean Radish Salad with Chili Flakes and Garlic

What you need

• 400 g (14 oz) Korean radish, or daikon, peeled
• 2 tbsp gochugaru, Korean chili flakes
• 1 tbsp sugar
• 2 tbsp rice vinegar
• 1 tsp salt, plus more to taste
• 2 tsp fish sauce
• 2 cloves garlic, finely grated
• 1 stalk scallion, thinly sliced
• 1 tbsp toasted sesame seeds

Method

Restated from the original video

1. 1

   Cut the radish into matchsticks about 5 cm (2 in) long and 3 mm thick.

2. 2

   Put the radish in a large bowl, add the gochugaru and toss with your hands until every strip is coated in red.

3. 3

   Mix the sugar, vinegar, salt, fish sauce and garlic in a small bowl until the sugar dissolves.

4. 4

   Pour the dressing over the radish and toss gently.

5. 5

   Leave for 10 min, until the radish softens slightly and releases some juice.

6. 6

   Taste and add a pinch more salt or sugar if needed.

7. 7

   Fold in the scallion and sesame seeds just before serving.

8. 8

   Serve at room temperature or chilled, as a side dish with rice and grilled meat.

Imported from asianrecipesathome.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.