Spicy and Sweet Crispy Pickled Radish Salad
Super Simple Side Dish! How to Make Crispy Pickled Radish Salad
When kimchi feels a bit much, try this incredibly easy and budget-friendly pickled radish salad! It’s a hit with kids and makes a fantastic side dish for rice or a lunchbox addition.
Main Ingredients
- 350g pickled radishes (yellow pickled radish)
Seasoning
- 1 tsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp chopped green onion
- 1 tsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 tsp minced garlic
- 1 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp chopped green onion
- 1 tsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the prepared yellow pickled radishes lightly under cold running water. This helps to slightly reduce the saltiness and adds a refreshing touch.
Step 2
Slice the rinsed pickled radishes thinly. Place the sliced radishes in a clean cheesecloth or a dashi bag and squeeze out as much water as possible. If you prefer a crispier texture, squeeze out only a little water. For a chewier, more firm texture, slice them very thinly and squeeze out the moisture with all your might. This step is crucial for the salad’s texture.
Step 3
I personally prefer a chewier texture, so I sliced the radishes very thinly and squeezed out the water forcefully with both hands. This ensures the seasoning adheres well and doesn’t become watery when mixed.
Step 4
To the drained pickled radishes, add all the seasoning ingredients: minced garlic, red pepper flakes, chopped green onion, sesame oil, and toasted sesame seeds.
Step 5
Now, gently mix everything with your hands or a spatula until the seasoning is evenly distributed. This simple yet delicious pickled radish salad is now ready! It’s tasty right away, but letting it chill in the refrigerator for a while will deepen the flavors even further.
