MUSAENGCHAE (KOREAN SPICY RADISH SALAD)
Korean Spicy radish side dish (banchan) - great in bibimbap and as a kimchi substitute!
Provided by Hyosun
Categories Salad
Time 20m
Number Of Ingredients 9
Steps:
- Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into matchsticks (about ⅛ to 1/4-inch thick).
- Sprinkle the salt over the radish and toss well to coat evenly. Let sit for about 20 minutes until the radish has softened and released some liquid. Drain excess liquid. Do not rinse.
- Add all the remaining ingredients, except the scallion and sesame seeds. Mix well by hand. Taste and add more salt or fish sauce, if necessary.
- Throw in the scallion and sesame seeds and toss everything well.
MUSAENGCHAE
Growing up in a Korean household, I saw radish salad banchan at every dinner table. The small plates of this crispy, salty and sometimes spicy vegetable dish are one of my favorite sides to this day. I usually serve a spicy version of musaengchae made with gochugaru alongside a sweet and sour variety. Neither require cooking -- only thinly slicing the radishes and salting them ahead of time.
Provided by Food Network Kitchen
Categories side-dish
Time 9h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the spicy radish salad: Combine the radishes with 1 teaspoon salt in a large mixing bowl and let sit at room temperature until the radishes bend without snapping and lose about a quarter of their volume, about 20 minutes. (The radishes will release liquid; do not drain.)
- Add the gochugaru, fish sauce, rice vinegar, sugar and garlic and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days.
- For the sweet pickled radish salad: Combine the radishes, carrots and 1 tablespoon salt in a large mixing bowl and let sit at room temperature, tossing once halfway through, until the radishes and carrots are flexible and bend without snapping, about 20 minutes. (The vegetables will release liquid; do not drain.)
- Add the rice vinegar, sugar, garlic and ginger and mix well using your hands. Let sit at room temperature for 30 minutes, then cover and refrigerate at least 8 hours before serving. Refrigerate in an airtight container for up to 7 days.
MUSAECHAE (SPICY RADISH)
Make and share this Musaechae (Spicy Radish) recipe from Food.com.
Provided by sheepdoc
Categories Korean
Time 40m
Yield 1 Dish, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the Korean radish into matchsticks. Sprinkle salt all over the radish (about 2 tablespoons) and mix well. Set aside for about 30 minutes.
- Drain off the excess water that collects after the pickling process. Add the above ingredients (chopped green onions, red pepper flakes, fish sauce, sugar, sesame oil, minced garlic, sesame seeds) and mix everything well.
Nutrition Facts : Calories 691.3, Fat 36.8, SaturatedFat 6.8, Sodium 2639.6, Carbohydrate 120.6, Fiber 55.4, Sugar 24.9, Protein 26.3
PICKLED CARROT & RADISH
A mainstay of the Vietnamese kitchen. Tangy condiment livens sandwiches, adds complexity to dipping sauces, or can be served on its own. (Eating Well, 2003)
Provided by Enduring Gastronomy
Categories Vegetable
Time 2h20m
Yield 1 1/4 cup, 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
- Transfer to a sieve or colandar and rinse.
- Squeeze the mixture to remove excess water.
- Place carrot and radish in a medium bowl.
- Add sugar and vinegar; toss to coat.
- Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
Nutrition Facts : Calories 30, Fat 0.1, Sodium 1413, Carbohydrate 7.5, Fiber 0.7, Sugar 6.2, Protein 0.2
SPICY CUCUMBERS
Make and share this Spicy Cucumbers recipe from Food.com.
Provided by J e l i s a
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean cucumbers and slice 1/4" thick (unpeeled).
- Sprinkle over with salt, stir and let sit for 10 minutes.
- Combine ingredients, toss and serve.
SWEET PICKLED DAIKON RADISH
Make and share this Sweet Pickled Daikon Radish recipe from Food.com.
Provided by dicentra
Categories Asian
Time 30m
Yield 1 quart
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar.
- Remove from heat and allow it to cool.
- Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.)
- Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well.
- Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices.
- Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
Nutrition Facts : Calories 857.7, Fat 0.5, SaturatedFat 0.1, Sodium 28393.6, Carbohydrate 218.9, Fiber 7.4, Sugar 211.2, Protein 2.8
RADISH
Make and share this Radish recipe from Food.com.
Provided by Andi Longmeadow Farm
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a bowl and season with salt to taste (retaste prior to serving).
- Chill in the refrigerator for about 30 minutes before serving, stir.
Nutrition Facts : Calories 9.3, Fat 0.1, Sodium 3.7, Carbohydrate 2.7, Fiber 0.8, Sugar 0.8, Protein 0.3
RUSTIC KOREAN SPINACH
Make and share this Rustic Korean Spinach recipe from Food.com.
Provided by PanNan
Categories Korean
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut off the tips of spinach and clean thoroughly.
- Boil a pot of water and blanch the spinach for 1 minute.
- Drain and rinse spinach under cold water and squeeze out the liquid.
- Separate the spinach strands in a mixing bowl and cut into a few sections if you prefer shorter length.
- Add the rest of the ingredients into the bowl. Using your finger tips (gloved if you prefer) smear the doenjang and gochujang pastes together to combine and then toss everything together as you gently massage around the spinach, so that every strand of spinach will get seasoned.
- Taste and adjust seasoning if desired.
Nutrition Facts : Calories 49.1, Fat 3.3, SaturatedFat 0.5, Sodium 67.4, Carbohydrate 3.7, Fiber 2.1, Sugar 0.4, Protein 2.7
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