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Favorite Beverage with Fiery Food
Chili... Beans or No Beans?
Favorite Hot Pepper
"Korea Winner" Gochu pepper C. Annuum
Favorite Hot Sauce
Mine (Scotch Bonnet-Peach)
Favorite BBQ Sauce
Favorite BBQ Food
Baba Ganouj made with smoked eggplant
Share a Recipe
Korean Chilled Radish Salad (Mu Saengch'ae)
1 pound of Korean Radish, peeled and cut into long matchsticks. Daikon Radish may be used, but the sweet and peppery Korean Radish is preferred.
1 Korean or Asian Pear, cored, peeled and cut into matchsticks, or a tbsp of freshly squeezed Lemon juice.
1/2 cup shucked fresh Oysters (optional)
1 tbsp hot Red Pepper powder (gochu Garu)
1/2 tbsp salted shrimp (Saeu Chot), or salted anchovy (Myolch'i Chot... tinned Anchovies may be substituted)
1/2 tbsp soy sauce
3 tbsp rice vinegar or distilled white vinegar
1 tbsp rice wine or vermouth
1 tbsp sugar
1 clove garlic, crushed and finely chopped
2 tbsp finely chopped walnuts
1 tbsp ginger, peeled and finely minced
2 tbsp dark sesame oil
3 scallions (white and pale green parts only), finely chopped
1 tbsp toasted sesame seeds
a pinch each of salt and freshly ground black pepper
Mix ingredients well, reserving some of the sesame seeds and chopped scallion for a garnish. Refrigerate 2-3 hours until well chilled. Transfer to serving dish and garnish.
This dish is like a sweet and peppery slaw, and goes particularly well with Bulgogi... thin-sliced, marinated grilled beef