Here comes the season of the radish! Autumn is the perfect time to make this fresh, crisp and delicious radish salad called musaengchae (무생채) in Korean. This is excellent for banchan on its own and also commonly used in dishes such as bibimbap!
In fact, this is one variety of kimchi even though it’s called salad in English. Kimchi is crucial for Korean cuisine, so I’ve thought a lot on how to introduce this amazing and healthy food to you, from over 100 known kimchi varieties. Finally, I’ve decided to share this refreshing radish salad to begin with as I believe it’s the quickest version of kimchi ever! In this video, you’ll see how easy and simple to make it in 15 minutes!
By the way, if you know well about Korean food, you may wonder why I use daikon radish instead of Korean radish. Because it’s more accessible at local grocery stores here in the US and above all, daikon is the only one listed on the Monash FODMAP guide. Since I’m uncertain about the Korean radish and I don’t taste a big difference between daikon and Korean radish, I normally stick with the guide.
Last but not least, I usually avoid to specify ‘Korean’ ingredients for my recipes, but this time, I strongly suggest Korean chili pepper flakes, gochugaru (고추가루) in Korean, for the spice.
Enjoy!
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Ingredients
- 600 g daikon radish
- 15 g green onions
- 1 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp kosher salt
- ½ tbsp cane sugar
- ½ tbsp rice vinegar
theslowfodmap.com 