Moo Chae (Radish side dish)

The finished dish

What you need to know:

The acid in the vinegar macerates the radish so this dish will actually taste better 24 hours later.  It is traditionally eaten with Corean BBQ meats but will pair nicely with the tofu recipe that comes before this one. To get the color of the radish to change, follow steps below and see other photos.

Serves 4-6 as a side dish.

 

Radish with red pepper and vinegar, pre-mix!

Ingredients:

-          1/2 large radish, julienned (using a mandolin if you have one)

-          1.5 T white vinegar

-          1/3 T white sugar

-          1/4 T salt

-          ½ T sesame seeds

-          ¼  T Korean crushed red pepper

-          1/2 T sesame oil

Steps:

1.       Put radish in a large bowl.

2.       Add white vinegar, sugar, salt, sesame seeds to the radish.

The mix! Working the sesame oil and red pepper.

3.       Put crushed red pepper over the radish. Add sesame oil over the red pepper.

4.       First, mix the sesame oil and red pepper (the radish should pick up the color of pepper).

5.       Then, mix everything together.

6.       Taste and adjust seasoning.