Tuesday, October 19, 2010

Sweet and sour radish salad (Musengchae)

Sweet and sour radish salad

By Kim Yong-ja

When you cut a radish, it should be translucent and have no holes in it. When there are holes, Koreans use a very poetic expression, “The wind got into it”. To choose one without the wind, we usually weigh them with our hand. A good radish has weight and a crunchy, sweet flavor.
INGREDIENTS (serves 4)

1/2 medium size Asian radish (300 g), sliced and cut into fine strips

2 teaspoons sea salt or Kosher salt

1 tablespoon Goshugaru (fine chili powder)

2 teaspoons sugar

1 tablespoon rice vinegar

2 teaspoons sesame oil

1. Sprinkle salt over the cut radish and let it sit for ½ hour until the radish is wilted. Squeeze out excess water using your palms. Mix the radish with the rest of the ingredients.
This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.

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