I relish this radish salad! Mu saengchae is a spicy fresh slaw that's ready to eat in about an hour. |
Mu Saengchae with Ancho Chili
- 1 cup Korean or Japanese radish, julienned
- 1 red or green bell pepper, julienned
- 1 scallion, julienned
- 1 inch piece of fresh ginger root, julienned
- 3 cloves of garlic, finely sliced
- 1 tbsp salt
- 1 tbsp sugar
- 1 tsp Korean chili flakes, fine grade
- 1/2 tsp ancho chili powder
- 2 tbsp white vinegar
- 1 tsp toasted sesame seeds
In a medium size bowl add salt to sliced Korean radish, bell pepper, ginger, scallions and garlic. Mix well and let it rest for about five minutes until the radish releases liquid. Add white vinegar, sugar, powdered Korean and ancho chilies and mix well. The liquid should form a red viscous syrup. Refrigerate for at least and an hour. Sprinkle it generously with toasted sesame seeds before serving. Mu saengcha is best eaten within two days of making it, be sure to store it in an air tight container... if there’s anything left.
Mu saengchae and fried chicken are friends!A slice of challah bread tames the heat. |
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