Musaengchae (Korean Spicy Radish Salad)
Korean Spicy radish side dish (banchan) - great in bibimbap and as a kimchi substitute!
mu (Korean radish)
1 or 2
gochugaru (Korean red chili pepper flakes)
adjust to taste
fish sauce (myulchi aekjeot)
adjust to taste - see note
Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into matchsticks (about 1/8 to 1/4-inch thick).
Sprinkle the salt over the radish and toss well to coat evenly. Let sit for about 20 minutes until the radish has softened and released some liquid. Drain excess liquid. Do not rinse.
Add all the remaining ingredients, except the scallion and sesame seeds. Mix well by hand. Taste and add more salt or fish sauce, if necessary.
Throw in the scallion and sesame seeds and toss everything well.
As a sugar substitute, you can use corn syrup, oligodang, or maesil cheong (Korean plum extract).