Soft and Flavorful Radish Salad with Doenjang
Easy Radish Salad with Doenjang (See from 05:16)
A nutritious doenjang (fermented soybean paste) salad recipe perfect for a quick side dish using fresh radish. Even with simple seasonings, it achieves a deep flavor, making it an excellent accompaniment to rice. Refer to the cooking process from 05:16 for an even more delicious outcome.
Main Ingredients- 200g radish
- 1 Tbsp doenjang (Korean fermented soybean paste)
- 1 Tbsp corn syrup (or honey)
- 1 tsp sesame oil
- 1 pinch of salt
Cooking Instructions
Step 1
First, wash the 200g of radish thoroughly under running water and peel it. Then, slice it thinly about 0.3cm thick, and further cut it into long, thin strips approximately 5cm in length. It’s important to cut them as uniformly as possible to ensure a tender texture when mixed.
Step 2
Now, let’s make the delicious doenjang seasoning! In a small bowl, combine 1 tablespoon of doenjang, 1 tablespoon of corn syrup for sweetness, and 1 teaspoon of sesame oil for a nutty aroma. Mix them well until evenly combined. The salty doenjang, sweet corn syrup, and savory sesame oil will enhance the radish’s flavor.
Step 3
Place the julienned radish in a steamer basket. Steam it over boiling water for about 3-5 minutes until slightly tender. Be careful not to overcook it, as it will become mushy. This gentle steaming retains the radish’s crispness while making it tender enough to absorb the seasoning well.
Step 4
Transfer the freshly steamed radish to a large bowl. Add a pinch of salt for a light seasoning. Since doenjang is already salty, use only a very small amount of salt, adjusting to your taste.
Step 5
Finally, pour the prepared doenjang seasoning over the steamed radish and gently mix everything together with your hands. Ensure all the radish is evenly coated with the seasoning. Your delicious radish and doenjang salad, with its refreshing radish flavor and savory doenjang taste, is now ready! You can enjoy it immediately, or chill it in the refrigerator for a refreshing treat.
