Crisp and Refreshing! Radish Salad with Plenty of Cucumber
Making Radish Salad with Added Cucumber for Extra Freshness
I discovered some radishes on sale at the supermarket for only 1,000 won, and I had some cucumbers at home too! So, I decided to add thinly sliced cucumber to my radish salad for an extra refreshing crunch. It’s perfectly balanced between spicy, sweet, and tangy, making it a fantastic side dish for any meal!
Ingredients
- 1/2 Korean radish (or desired amount)
- 1 cucumber
- 3 Tbsp gochugaru (Korean red chili flakes)
- Salt (for salting and seasoning)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 1/2 Tbsp minced garlic (optional, adjust to taste)
Cooking Instructions
Step 1
This recipe yields a generous portion, but to account for solo dining, I’ve reduced the amount of radish by half to start. Feel free to adjust the ingredient quantities according to your preference.
Step 2
Preparing the radish. Instead of using a knife, a mandoline slicer allows for quick and thin cuts, significantly reducing preparation time. Thinly sliced radish absorbs seasonings better, making it tastier. (If you don’t have a mandoline, slice as thinly as possible with a knife.)
Step 3
Check the thinness of the radish slices made with the mandoline. You can see they are much thinner and more uniform than those cut with a knife. A mandoline with adjustable thickness settings would be even better!
Step 4
Thinly slice the cucumber into matchsticks, similar to the radish. Cucumbers have a lot of moisture, so using a mandoline might make them mushy; carefully slice them thinly with a knife.
Step 5
Add 1-2 Tbsp of salt (adjust based on the amount of radish) to the julienned radish and let it sit for about 10 minutes to salt. Since the radish slices are thin, 10 minutes is enough to draw out excess water while keeping them crisp.
Step 6
Squeeze out the excess water from the salted radish by hand. Thoroughly squeezing out the water prevents the salad from becoming watery and ensures the seasonings are well absorbed.
Step 7
Now it’s time for seasoning. Add 3 Tbsp of gochugaru, 1 Tbsp of sugar, and 1/2 Tbsp of minced garlic. Our household prefers vibrant colors in food, so I’ve added a bit more gochugaru for a richer hue. Adjust the spiciness and color to your liking.
Step 8
Gently mix the prepared seasoning ingredients with the radish and cucumber, ensuring everything is well combined. Take care to mix evenly so the seasonings are distributed throughout.
Step 9
Finally, add 1 Tbsp of sesame oil and a pinch of toasted sesame seeds, then mix lightly once more. Adding sesame oil and seeds enhances the nutty aroma and flavor, making the salad even more delicious.
Step 10
The finished cucumber radish salad! The seasoning is perfect for my taste. Since it was pre-salted, it doesn’t need any extra seasoning to be delicious. Enjoy this wonderfully crisp and refreshing salad right away!
