Musaengchae 무생채

Cooking instructions

1. 1.

   Rinse and peel your daikon, then slice it into thin matchsticks, about 2-3 mm thick.

   
2. 2.

   Toss the radish into a large mixing bowl and sprinkle over the coarse sea salt. Give it a good mix with your hands, squeezing gently to help draw out the water. Let it sit at room temperature for 15 minutes to sweat.

   
3. 3.

   While the radish is resting, finely chop your green onions. Mince the garlic cloves using a fine grater or a garlic press.

   
4. 4.

   Thoroughly drain all the excess water that pooled at the bottom of the radish bowl. Add only the gochugaru first, throw on some kitchen gloves, and give the radish a nice massage. This lets the chili flakes hydrate and coat the radish in a gorgeous, deep red hue.

5. 5.

   Toss in the sugar, rice vinegar, fish sauce, and minced garlic. Mix everything together thoroughly so every single strand gets a good coating of the marinade.

   
6. 6.

   Fold in your chopped green onions and toasted sesame seeds, giving it one last gentle toss.