Chive and Radish Salad (Kimchi Paste Style) – Deep Umami Flavor!
A Unique Radish Salad with Chives and Perilla Leaves, Just Like Kimchi Filling!
Unlike typical spicy and sour radish salads, this recipe omits vinegar and is made by mixing ingredients as if preparing kimchi filling. It offers a rich umami taste and a delightful harmony of seasonings. The crispness of the radish, combined with the fragrant chives and perilla leaves, will awaken your appetite.
Main Ingredients
- 1/2 Korean radish (approx. 500g)
- 1 handful of chives (approx. 50g)
- 5-6 perilla leaves (approx. 20g)
Cooking Instructions
Step 1
First, thoroughly wash the radish and julienne it into thin strips about 0.3cm thick. Place the julienned radish in a bowl, add 1/2 Tbsp salt and 1/2 Tbsp sugar, and gently mix. Let it sit for about 10 minutes to salt. This process draws out moisture, helping to maintain the radish’s crisp texture. Lightly drain the water that has accumulated. Then, add half of the gochugaru (1/2 to 1 Tbsp) and mix well to color the radish evenly. Be careful not to overmix.
Step 2
Rinse the chives, pat them dry, and cut them into 4-5cm lengths. Wash the perilla leaves under running water, dry them, and thinly julienne them to a similar length as the radish. Add the cut chives and perilla leaves, along with 1 tsp of minced garlic, to the bowl with the salted radish.
Step 3
Now, add the remaining gochugaru (1/2 to 1 Tbsp), 1/2 Tbsp fish sauce, 1 Tbsp onion extract, and the remaining 1/2 Tbsp sugar. Gently mix everything together until the ingredients are well combined. Avoid mixing too vigorously, as this can make the chives and perilla leaves mushy. Instead, use your hands to gently toss and ensure the seasoning is evenly distributed, much like preparing kimchi filling.
Step 4
Finally, sprinkle a generous amount of sesame seeds over the finished chive and radish salad as a garnish. The nutty flavor of the sesame seeds will further enhance the overall taste. You can enjoy it immediately, or chill it in the refrigerator for an even more refreshing experience. This dish is a wonderful side for rice and pairs excellently with grilled meats like pork belly.
