Search
by Ingredient

Radish or Cucumber Salad (Korean)

StarStarEmpty starEmpty starEmpty star

Korean radish or cucumber salad salts matchstick radish or sliced cucumber, then tosses with red pepper flakes, vinegar, sugar, garlic, and scallion. Quick fresh banchan side dish.

YIELD

8 servings

PREP

25 min

COOK

0 min

READY

25 min

Korean radish or cucumber salad is one of the simplest and most satisfying banchan (Korean side dishes) you can make. Matchstick-cut Korean radish or thin-sliced English cucumber gets salted and squeezed to remove excess water, then tossed with red pepper flakes, sugar, vinegar, scallions, and garlic. The result is bright, crunchy, and just spicy enough to wake up any rice-based meal.

The salt-and-squeeze step is not optional and it’s not just for seasoning. Salting the radish (or cucumber) draws out excess moisture, which would otherwise dilute the dressing and leave the salad watery within minutes. After ten minutes of salting, rinse off the excess salt and wrap in cheesecloth to wring out as much liquid as you can. Skip this step and the salad tastes flat and limp.

Korean red pepper flakes (gochugaru) is the right choice for an authentic version. The flakes are coarser and milder than crushed red pepper, with a smokier, fruitier heat. Standard red pepper flakes work but the result will be sharper and hotter.

Serve at once for maximum crunch, or refrigerate up to 30 minutes to let the flavors meld. Longer than that and the radish softens too much, losing its signature snap.

This salad pairs beautifully alongside grilled meats, bibimbap, or a bowl of rice with kimchi and other banchan.

Pro Tips

  • Cut the radish into uniform matchsticks for even salting and bite, irregular shapes salt and dress unevenly
  • Use a clean dish towel if you don’t have cheesecloth, both work to wring out moisture
  • Adjust the red pepper flakes to your heat tolerance, the recipe yields a moderate spice level
  • Don’t substitute regular daikon for the Korean radish unless you have to, Korean radish is firmer and slightly sweeter

Variations

Ingredients

1 1
LARGE LARGE RADISH
korean, or, 1 thinly sliced english cucumber
2 10
TEASPOONS ML SALT
2 10
TEASPOONS ML RED PEPPER FLAKE
*
2 10
TEASPOONS ML SUGAR
1 ½ 23
TABLESPOONS ML VINEGAR
2 30
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
minced
1 5
TEASPOONS ML GARLIC
minced

Directions

Peel radish and cut into match stick pieces about 2 inches long.

Sprinkle with salt and let stand for 10 minutes.

Rinse to remove excess salt and drain well.

Wrap radish in several thicknesses of cheesecloth and squeeze out as much liquid as possible.

In bowl, combine radish with red pepper, sugar, vinegar, scallion and garlic, mixing well.

Serve at once or refrigerate to blend flavors.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 6 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 590mg 25%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Email this recipe