Daikon Radish Salad

 Here's a full recipe for making cucumber kimchi, a refreshing and spicy Korean side dish


1 large daikon radish (about 1 pound or 450 grams), peeled and julienned 1 medium carrot, peeled and julienned 2 green onions, thinly sliced 1 tablespoon salt (for salting the daikon)

3 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon sugar 1 teaspoon sesame oil 1 teaspoon grated ginger 1 clove garlic, minced 1 teaspoon toasted sesame seeds Optional: a pinch of red pepper flakes for some heat

Prepare the daikon and carrot: – Peel and julienne the daikon radish and carrot. You can use a mandoline or a sharp knife for this.

Place the julienned daikon in a large bowl and sprinkle with the salt. Toss to coat evenly. Let it sit for about 20 minutes to draw out excess moisture. After 20 minutes, rinse the daikon thoroughly under cold water to remo

Prepare the filling: In a medium bowl, combine the Korean red pepper flakes, fish sauce, soy sauce, sugar, rice vinegar, minced garlic, and minced ginger. Mix well to form a paste.

 Assemble the kimchi: After 30 minutes, rinse the cucumbers under cold water to remove the excess salt. Drain well and gently squeeze out any remaining water. Carefully stuff each cucumber piece with the prepared filling. You can use your hands or a small spoon to do this.

Assemble the salad: In a large bowl, combine the drained daikon, julienned carrot, and sliced green onions. Pour the dressing over the vegetables and toss well to coat evenly.


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