1. Forum
  2. FidoNet
  3. COOKING

  • Musaengchae Banchan (Radish Salad)

    From Ben Collver@1:124/5016 to All on Sun Feb 2 09:34:37 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Musaengchae Banchan (Spicy Korean Radish Salad)
    Categories: Salads, Side dish, Korean
    Yield: 2 Cups

    400 g Korean radish (1/2 lg)
    2 tb Course sea salt
    2 tb Organic white sugar
    1/4 c Gochugaru; or less, to taste
    1/4 c Green onion; chopped
    2 tb Garlic; minced
    3 tb Plum syrup
    2 tb Rice vinegar
    1 ts Cracked black pepper
    1 tb Vegan fish sauce
    1 tb Sesame oil
    1 tb Toasted sesame seeds

    Preparation time: 60 minutes

    A spicy and easy Korean side dish using Korean radish!

    Thoroughly scrub your radishes--make them clean enough to eat with
    the peel (you'll see why in a second). Peel your Korean radish using
    a vegetable peeler. I like to cut my radish in half and place it flat
    side down, running my vegetable peeler from the top down (you can
    save the peels to make broth). Then, julienne your radish into thin
    matchsticks.

    Place your julienned radish into a large bowl, together with sea salt
    and sugar. Stir the contents to make sure your radish is evenly
    coated with both. Set aside for 25 minutes. Stir the contents once
    more, so that the radish pieces on the bottom are now on the top. Set
    aside for an additional 20 minutes. There should be some liquid at
    the bottom of your bowl. Drain this pickling liquid into a small
    bowl. Do not discard!

    Rinse the julienned radish in cold water at least twice in order to
    make sure they aren't too salty. Then, place them in a large bowl and
    add the remaining ingredients: green onions, garlic, gochugaru, plum
    syrup, rice vinegar, black pepper (and, if using, vegan fish sauce,
    sesame oil, and sesame seeds). Also add back the pickling liquid. Mix
    until the radish is evenly coated. This Korean radish salad can be
    enjoyed immediately or stored in an airtight container in the
    refrigerator for several days. Over time, you will find additional
    liquid coming from the radish.

    Recipe by Joanne Molinaro

    Recipe FROM:
    <https://thekoreanvegan.com/spicy-korean-radish-salad-banchan/>

    MMMMM
    --- SBBSecho 3.23-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)