Korean Seaweed Salad with Radish

Method3 steps · about 20 min

1. 1

   Step 1: Cut the radish into very thin matchsticks. Place in a bowl and sprinkle 1/2 teaspoon of salt, and 2 teaspoon of sugar. Toss and set aside for 10 minutes. Discard the excess moisture. Set aside.

   Salt radish matchsticks · 10 minUses 1/4-1/2 piece Korean radish or daikon radish · 1/2 teaspoon salt · 2 tsp sugar for salting radish

2. 2

   Step 2: Squeeze out the water from washed seaweed. Cut into 3-4 segments. Combine the seaweeds with the radish, add 1-2 teaspoon of sugar, vinegar, Korean soy sauce for soup, sesame seeds (1 tablespoon), and garlic (1).

   Uses 2 bundles (200 g) fresh seaweed (washed with salt and rinsed several times) · remaining 1-2 tsp sugar · 2 tablespoon white or rice wine vinegar · 1 tablespoon Korean soup soy sauce (gukganjang) · 1 tablespoon toasted sesame seeds · 1 garlic (finely minced) · salted radish matchsticks, excess moisture drained

3. 3

   Step 3: Toss together to incorporate the all the flavor together. Adjust the flavor according to your taste. Serve chilled or at room temperature with rice.

   Uses assembled seaweed and radish salad