I saw this dish in a Korean cookbook and immediately felt a urge to make it at home. I combined two recipes together to bring out the best spicy Korean radish dish for myself. I liked this as it was spicy and went well with rice or jajangmyeon.
Ingredients:
Method:
1. Put julienned radishes into a big bowl. Add in 1 tsp. of salt, mix well and let it sit for 30 minutes. Drain and gently squeeze the water out. Place in another bowl.
2. Add in cut scallion and the rest of the ingredients. Mix well with your hands (wear a glove) or until the radishes are red from the red pepper powder.
3. Keep in the refrigerator and serve as a cold side dish. Should be able to keep up to two weeks in the refrigerator.
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