MOO SAENG CHAE (MARINATED RADISH SALAD)
I don't know how closely this recipe follows the traditional Korean recipe; I make do with what produce is available here. For this recipe I used both daikon radish and icicle radish. I'm sure other varieties will work. Use fresh, crisp farm fresh radishes. Limpy grocery chain radishes won't work. Spicy!
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
- Peel radishes and cut into matchstick strips.
- Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
- Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
- Combine the salad dressing with the radish, well-drained apple strips and green onion.
- Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.
Nutrition Facts : Calories 117.7, Fat 6.9, SaturatedFat 1, Sodium 843.5, Carbohydrate 14, Fiber 2.6, Sugar 9.2, Protein 1.8
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.
MARINATED RADISH
In India, white radish (daikon or 'mooli') is used widely. To eat white long radish with lemon, salt and pepper is a sweet reminder of sunny winters in North India. You may use white or red radish. It should preferably be made fresh or one day in advance and refrigerated. From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition'. Visit www.healthyindiancuisine.com
Provided by kusum gupta
Categories Vegetable
Time 25m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix everything together except salt in a small bowl or jar.
- Let it marinate, covered, for about 1 hour.
- Mix the salt few minutes before serving.
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