Vegan Spicy Korean Radish Salad
Crunchy, spicy, a little sour, with deep notes of umami, this fresh spicy Korean radish salad is a fresh and flavorful addition to any meal. Serve it with rice or tofu, enjoy with noodles, or try as an accompaniment with miso soup for a lighter meal. However you have it, make sure you make a lot- the leftovers will continue to get more flavorful in the fridge for the next time you eat it!
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About Korean Radishes
Korean radishes are white blending into a light green, and about the length of my hand. They have a strong, sharp flavor and are crisp and brittle. Both the radishes and their greens are commonly used in Korean dishes. This dish was put together from a memory I had of eating in Los Angeles in Korea town years ago. When I first made this salad I had no idea what the dish I was remembering was, but after a little research I’ve decided it is similar to a dish, Musaengchae, which uses many of the same ingredients.
Korean radishes are similar to daikon, or Japanese radishes, although they are typically shorter and rounder, with a more dense texture and stronger flavor. Nutritionally they contain high levels of ascorbic acid, folic acid, potassium, B6, riboflavin, magnesium, copper and calcium. Learn more about Korean radish nutrition here.
Looking to Cook Radishes? Try These!
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- Vegan Posole with Tempeh and Mushrooms
Making Korean Radish Salad
This Korean radish salad works by first cutting the radishes into small strips. I have a mandolin I use, which makes the process a whole lot quicker, but it is completely doable with a knife and a little patience. Then the radishes are set to rest in salt. The salt draws out some of the moisture in the radish and makes it more flexible. After letting it sit for a while I quickly rinsed the radishes without letting them sit in the water- the goal is to wash off some of the salt but not to let them gain back any liquid.
From this point onwards it’s simple- add the scallions, sesame seeds and sauce to the radishes and mix it together. I find that this is one of those jobs where your hands make the best tools- using your fingers makes it much easier to get some of the sauce on each strip of radish. From this point you can either serve immediately or refrigerate. A little time in the fridge might even help it- while most of ours was gone that night, the part the lasted until the next day might have tasted even better.
Vegan Spicy Korean Radish Salad
Ingredients
- 1 Korean Radish
- 1-2 tbsp. salt
- 1/2-1 tsp. powdered dulse
- 2 tbsp. rice vinegar
- 1 tbsp. soy
- 3 tbsp. chili garlic sauce
- 1 tsp. sesame seeds
- 2-5 scallions
Instructions
- Use a mandolin or cut the radish into strips. Place in a large bowl and toss in salt. Allow this to sit for 10-15 min, until it has released a good amount of moisture and the strips have become flexible.
- While it’s sitting, chop the scallions into small pieces. Next combine the dulse, vinegar, soy sauce, garlic chili in a small bowl.
- Drain the liquid from the radishes, and quickly rinse to wash off some of the salt. Also rinse the bowl to make sure there is no excess salt remaining in it.
- Put the radish, scallions, sauce and sesame seeds into a large bowl. Use your hands to massage the sauce into the radish, making sure all of the vegetable gets covered. Serve immediately or chill in the refrigerator before eating.
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Let’s hear from you…
- Which do you prefer, little pink radishes or Korean radishes?
- How spicy do you like your food? Do you like using garlic chili sauce?
Share your answers in the comments below!
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