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.
Mu dang-guen saengchae (Radish Carrot Salad)
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)
- 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.