This vibrant K-Quick Kimchi Radish Salad brings together the fermented kick of red kimchi with the refreshing, tangy crunch of julienned pickled radish. It’s an effortlessly bold Korean side dish perfect for any meal.
K-Quick Kimchi Radish Salad
This vibrant K-Quick Kimchi Radish Salad brings together the fermented kick of red kimchi with the refreshing, tangy crunch of julienned pickled radish. It's an effortlessly bold Korean side dish perfect for any meal.
Ingredients
- 1 cup julienned pickled radish (mu saengchae) drained
- 0.5 cup chopped red kimchi drained
- 1 tablespoon gochugaru (Korean chili flakes) optional
- 1 tablespoon rice vinegar to taste
- 0.5 teaspoon sugar to balance flavors
- 1 teaspoon toasted sesame oil
- 1 tablespoon chopped fresh scallions for garnish
Instructions
- In a medium mixing bowl, combine the julienned pickled radish and the chopped red kimchi. Add the gochugaru (if using), rice vinegar, and sugar to the bowl. Toss everything together gently until all ingredients are well combined. Drizzle the toasted sesame oil over the salad and mix once more. Taste the salad and adjust seasonings as needed. If you prefer it tangier, add a bit more rice vinegar. For a sweeter profile, add a pinch more sugar. Garnish with fresh chopped scallions just before serving. Serve chilled as a refreshing and zesty Korean side dish.
Notes
For extra flavor, add a drizzle of toasted sesame oil or a sprinkle of sesame seeds. Adjust spice level by using more or less gochugaru or the kimchi liquid. Best served chilled. Great with grilled meats, rice dishes, or as part of a larger banchan spread.
