Moo Saengchae
This radish in this dish is typically julienned. Here I thought the ribbons were best for the burger! There will be extra so serve the remaining salad as a side dish.
Ingredients
- 1 small daikon or Korean radish about 8 ounces
- 1 small carrot
- 1 stalks green onions sliced thin on a diagonal
- 1 clove garlic minced
- 1/2 cup white vinegar
- 1 Tablespoons sugar
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
- 1 teaspoon kochugaru optional
- 1 teaspoon roasted sesame seeds for garnish
Instructions
- Cut the radish and carrots crosswise in 3-4 inch sections. With a vegetable peeler, peel ribbons of the radish and carrots. Place the radish and carrot in a large bowl and set aside.
- In a small mixing bowl, mix together the remaining ingredients.
- Pour the vinegar mixture over the radish and mix thoroughly.
- Cover the bowl and let sit in the refrigerator for about an hour before serving.