Chewy Dried Pollack and Crisp Radish Salad (Hwangtae-Mu Saengchae)
Dried Pollack and Radish Salad
A truly delicious combination when chewy dried pollack meets crisp radish! This salad is also wonderful served with tofu. Waiting about 30 minutes after mixing allows the radish to soften slightly and the flavors to meld beautifully into both the radish and the pollack, enhancing its taste. The dried pollack absorbs excess moisture, so you won’t have to worry about a watery salad.
Main Ingredients- 285g Radish, julienned thickly
- 34g Dried Pollack (Hwangtae), torn or cut into bite-sized pieces
Seasoning Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Salt (level measure)
- 1 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- A pinch of Minced Garlic
- A pinch of Sesame Seeds
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Salt (level measure)
- 1 Tbsp Sugar
- 2 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- A pinch of Minced Garlic
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
First, prepare your ingredients to make this delightful dried pollack and radish salad. Wash the radish, peel it, and trim any tough parts from the dried pollack before tearing or cutting it into manageable pieces.
Step 2
Julienne the radish into thick strips, about 0.3cm thick. Tear the dried pollack into bite-sized pieces with your hands or cut them into 2-3cm lengths with a knife. Lightly rinse the dried pollack under cold water to remove any debris, then squeeze out as much moisture as possible by hand. This step is crucial for the seasoning to penetrate well and enhance the flavor.
Step 3
Cut the dried pollack to a similar length as the julienned radish. This uniformity in size will prevent the ingredients from tangling when mixed and also makes for a more appealing presentation. Matching the size of all ingredients is a key to culinary success.
Step 4
Now, let’s make the flavorful seasoning! In a bowl, combine the gochugaru, salt (use a level measure for 1 tsp), sugar, vinegar, minced garlic, and sesame seeds. Mix everything thoroughly. Taste and adjust the seasoning, adding more salt or vinegar if needed, according to your preference. (Tip: Sugar helps to slightly draw out the radish’s natural sweetness and adds depth, while vinegar preserves the radish’s crispness and adds a refreshing tang.)
Step 5
Add the julienned radish and the squeezed dried pollack to the prepared seasoning. Gently mix and toss everything together, ensuring the seasoning coats all the ingredients evenly. Be careful not to overmix, as this could make the radish mushy.
Step 6
You can enjoy the salad immediately after mixing, but for an even richer flavor, cover the bowl with plastic wrap or a lid and let it rest in the refrigerator for about 30 minutes. This resting period allows the flavors to meld beautifully. The dried pollack will absorb some of the moisture, keeping the salad crisp and moist without being watery. This dish is a perfect side for rice or even a great accompaniment to drinks!
