Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Korean radish or (large)

  2. 1 English cucumber - thinly sliced

  3. 2 teaspoons 10ml Salt

  4. 2 teaspoons 10ml Red pepper*

  5. 2 teaspoons 10ml Sugar

  6. 1 1/2 tablespoons 22ml Vinegar

  7. 2 tablespoons 30ml Minced scallion

  8. 1 teaspoon 5ml Garlic - minced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * preferably Korean (2 tsp make a very hot salad) Peel radish and cut into match stick pieces about 2 inches long. Sprinkle with salt and let stand for 10 minutes. Rinse to remove excess salt and drain well. Wrap radish in several thicknesses of cheesecloth and squeeze out as much liquid as possible. In bowl, combine radish with red pepper, sugar, vinegar, scallion and garlic, mixing well. Serve at once or refrigerate to blend flavors.


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