Chewy Young Radish Salad with Doenjang
Chewy Young Radish Salad with Doenjang: A Perfect Side Dish Where the Crispness of Young Radish Meets the Savory Depth of Doenjang!
I spotted a bunch of fresh young radish at the supermarket for a bargain price and couldn’t resist bringing it home. Sometimes, you just crave a simple, home-style side dish made with humble ingredients, right? Today was one of those days. I was in the mood for some slightly blanched young radish, mixed and seasoned with savory doenjang. Let’s get started!
Main Ingredients- Young radish, 1 bunch (generous handful)
Seasoning Ingredients- Doenjang (soybean paste), 2 Tbsp
- Gochugaru (red pepper flakes), 1/2 Tbsp
- Minced garlic, 1/2 Tbsp
- Sesame seeds, 1/2 Tbsp (for sprinkling)
- Doenjang (soybean paste), 2 Tbsp
- Gochugaru (red pepper flakes), 1/2 Tbsp
- Minced garlic, 1/2 Tbsp
- Sesame seeds, 1/2 Tbsp (for sprinkling)
Cooking Instructions
Step 1
First, thoroughly rinse the young radish under running water several times to remove any dirt or debris. Place the cleaned young radish in boiling water and blanch it for about 2-3 minutes, starting with the stems. Once the stems begin to soften slightly, submerge the leaves as well. Be careful not to overcook, as this will make the radish mushy.
Step 2
Immediately after blanching, transfer the young radish to cold water and rinse it 2-3 times to cool it down. Gently squeeze out excess water. This step helps maintain the crisp texture of the radish.
Step 3
Cut the drained young radish into bite-sized pieces (about 3-4 cm long). Place the cut radish in a large bowl. Add the doenjang, minced garlic, gochugaru, and sesame seeds.
Step 4
Put on disposable gloves and gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the radish. It’s important to gently massage the ingredients so the seasoning coats every piece.
Step 5
Voila! Your crisp and tender young radish salad with doenjang is ready. This simple yet delicious side dish is sure to disappear quickly with a bowl of rice. It’s great on its own, or you can add it to a bowl of warm rice with a drizzle of sesame oil for a delightful young radish bibimbap. Isn’t this a wonderfully versatile side dish?
