Went Korean tonight with a Stir-fry Chicken & Jeyuk Bokkeum (BBQ Pork Belly) due to a shortage of time. Someone had a movie to watch and we would not have had time to bring out the tabletop BBQ and take our time.

Was going to make  a quick pickle cucumber & carrot (Namasu) or Oi Muchim (Korean Cucumber Salad). Decided to go with Musaengchae to use up the radish that has been waiting in the fridge to be transformed into a Radish Kimchi which didn’t happen. Light bulb moment of ‘what if I added Carrot for a bit of colour?’ Ta-da! my newborn combination of Mu (radish) & Dang-guen (carrot) saengchae (salad) a la Korean not Namasu.

Grating the ginger & garlic took more time then blending but since the portion was small, one would have to have made a much bigger batch, which wasn’t in the plan.

I do hope you will enjoy this slightly piquant salad just as much as we did.

Ingredients: 

1 medium sized radish or daikon 

1 medium sized carrot 

4 tablespoon dried chilli flakes

2 teaspoon sugar

6 cloves garlic, grated or minced

1″ or more ginger, grated

2 teaspoon salt

2 tablespoon fish sauce

chopped spring onions (optional, amount to individual liking)

sesame seeds (optional to individual liking)

Method:

• Remove skins of the radish & carrot. Cut radish & carrot into 3″ portions.
• Cut each portion into matchsticks of about 1/8″ size. Bigger or smaller is not very important.
• Put vegetable matchsticks into a mixing bowl (non steel) and toss in the salt. Allow to sit for about 10 minutes so that the salt will draw out the moisture from the vegetables.
• Drain the excess liquid from the mixing bowl. DO NOT RINSE or WRING the vegetables. This is a salad not a pickle.
• Add the rest of the ingredients, except the spring onions & sesame seeds. Toss and mix well. 
• Add the spring onions & sesame seeds and mix. Refrigerate till ready to serve.

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