Korean Radish Side Dish Recipe & Video - Seonkyoung Longest (2024)

Ingredients

Scale

• 1 lb Korean radish or Japanese Daikon
• 1 to 2 green onion, chopped
• 2 to 3 garlic cloves garlic, chopped
• 2 Tbsp Gochugaru (add 1 Tbsp for mild version or 3 Tbsp for spicy version)
• 2 1/2 Tbsp fish sauce (to make vegetarian version, add 1 Tbsp light soy sauce and pinch of salt to your taste)
• Sesame seeds for garnish

Cook ModePrevent your screen from going dark

1. Peel and julienne radish with sharp knife or using a mandolin carefully.
   
2. Combine all ingredients except sesame seeds in a large bowl and mix well with your hand. (I recommend you to use plastic glove for this step.)
   
3. This Korean radish side dish, Mu Saengchae can be store in a fridge about 5 to 7 days. Garnish with sesame seeds when you are serving. Enjoy!
   

Ingredients

Scale

• 1 lb Korean radish or Japanese Daikon
• 1 to 2 green onion, chopped
• 2 to 3 garlic cloves garlic, chopped
• 2 Tbsp Gochugaru (add 1 Tbsp for mild version or 3 Tbsp for spicy version)
• 2 1/2 Tbsp fish sauce (to make vegetarian version, add 1 Tbsp light soy sauce and pinch of salt to your taste)
• Sesame seeds for garnish

Cook ModePrevent your screen from going dark

1. Peel and julienne radish with sharp knife or using a mandolin carefully.
2. Combine all ingredients except sesame seeds in a large bowl and mix well with your hand. (I recommend you to use plastic glove for this step.)
3. This Korean radish side dish, Mu Saengchae can be store in a fridge about 5 to 7 days. Garnish with sesame seeds when you are serving. Enjoy!

Hi
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