Korean Radish Salad - Musaengchae (무생채)

Step 1

Peel the Korean radish. Using a mandoline, slice 2cm thick and then cut them into matchsticks.

Step 2

Add ½ tsp of salt to the Korean radish coat well. This will help draw out the water. Place in a colander or sieve and place over a prep bowl to allow the water to drip through for 30 minutes.

Step 3

Chop the whole scallion (spring onion) or green onion.

Step 4

Mince the garlic finely, or you can use the Korean minced garlic in a jar.

Step 5

Grate the ginger to yield ½ tsp.

Step 6

Place all the ingredients in a mixing bowl and toss well.

Step 7

Serve.