Making my FAVORITE Korean side dish on REPEAT

Ingredients

• 1 medium Korean Radish (about 500 g, keep the peel for broth)
• 2 tablespoon Salt (coarse sea salt)
• 1 tablespoon Granulated Sugar
• 2 stalk Green Onions (thinly sliced)
• 2 clove Garlic (minced)
• 2 tablespoon Rice Vinegar (seasoned rice vinegar)
• 1 teaspoon Agave Syrup (vegan sweetener)
• ½ teaspoon Black Pepper (freshly ground)
• ¼ cup Saved Radish Liquid (liquid drained after salting radish)

Instructions

1. Wash and Peel Radish

   Rinse the Korean radish under cold water, then peel it, keeping the peel aside for broth if desired.

   Time: PT5M

2. Julienne Radish

   Cut the peeled radish into match‑stick sized strips (julienne).

   Time: PT5M

3. Salt and Sweeten

   Place the radish sticks in a large bowl, add 2 Tbsp salt and 1 Tbsp sugar, toss to coat, then let sit for 45 minutes.

   Time: PT45M

4. Drain Brine

   After 45 minutes, pour off the liquid into a small bowl and set aside; this will become part of the dressing.

   Time: PT2M

5. Rinse Radish

   Rinse the salted radish under cold running water, then drain well in a colander.

   Time: PT2M

6. Prepare Aromatics

   Thinly slice the green onions and mince the garlic.

   Time: PT5M

7. Make Dressing

   In a small bowl combine the saved radish liquid, 2 Tbsp rice vinegar, 1 tsp agave syrup, and ½ tsp black pepper. Stir in the sliced green onions and minced garlic.

   Time: PT5M

8. Combine and Rest

   Pour the dressing over the rinsed radish sticks, toss to coat evenly, and let sit for another 5 minutes to let flavors meld.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

7 g

Fat

0 g

Fiber

2 g