Korean Radish Salad Rice Bowl

Method4 steps

1. 1

   Step 1: Peel the radish and slice very thinly, about 1/8-inch thick, then slice them into 1/8-inch matchsticks. Put them in a mixing bowl and sprinkle with salt (1 teaspoon). Toss and set aside for 5-10 minutes. Drain all the liquid that came out from the radish.

   Salt radish matchsticks · 10 minUses 1.5 Lb Korean radish · 1 teaspoon kosher salt

2. 2

   Step 2: Add the rest of the ingredients into the bowl except the eggs and rice, and toss with your hand to incorporate the seasoning into the radish. Adjust the seasoning according to your taste.

   Uses 2 tablespoons Korean fish sauce · 2 tablespoons rice vinegar · 2 tablespoons Korean chili flakes (gochugaru) · 1 tablespoon sugar · 1 clove garlic (finely minced) · 2 green onion (finely chopped) · salted and drained radish matchsticks

3. 3

   Step 3: Chill the salad as you wish.

   Uses seasoned radish salad

4. 4

   Step 4: To serve, assemble rice and radish salad in a shallow serving bowl and top with a fried egg on top. Mix it up with chopsticks and serve with a spoon.

   Uses fried eggs · cooked rice · prepared radish salad, chilled if desired