Moo saeng chae (Korean radish salad - cold)
1 lb radish, thin julienne |
1/3 cup rice wine vinegar |
1/3 cup sugar |
2 tsp salt |
1 tsp Korean red chili powder |
sesame seeds |
In a bowl, mix vinegar, sugar,
and salt.
Add radish and chili powder and mix with hands (Korean style^^).
Set aside and mix around in every 15 minutes for an hour.
Put it in a refrigerator for at least 2 hours.
Garnish with some sesame seeds and serve cold.
cool tip !
It goes well with grilled meat like "gal bi" or "bul go ki".