This is one of my favorite banchans (Korean side dish)! This was filmed a couple months ago. I tried to film it step by step, but the way my mom cooks it’s difficult. I gave up after she cut the radish. lol. So this turned more into a vlog style recipe. I’ll try to figure out the measurements and put them below.
1 medium sized Korean radish (무) / daikon
1 TBSP finely minced ginger
2 TBSP minced garlic
~ 2 cups chopped green onions
1/4 cup sea salt
~ 1 cup coarse red pepper flakes (mild) – More can be added for the red color
1/4 cup sugar
Peel the outer skin of the radish and cut into thin strips. You can use a mandolin too.
In a large mixing bowl, add sliced radish, ginger, garlic, sea salt, red pepper flakes, and sugar. Mix well. Keep adding more red pepper flakes for desired red color. The darker the color, the more appetizing it will look. If your red pepper flakes are really spicy, then you can add less. Add the green onions and mix well.
After mixing and tasting, she added about 2 TBSP more of both salt and sugar.
Oxnard, CA 93031
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