AI-generated imageFresh Chestnut and Radish Saengchae (2 servings)
Fresh peeled edible chestnuts and radish tossed in a Korean gochugaru, fish sauce and honey dressing.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Choose fresh edible chestnuts, discard any moldy or discolored nuts, peel both skins completely and rinse.
- 02
Halve or quarter the chestnuts; julienne radish and chop scallions.
- 03
Mix gochugaru, garlic, anchovy fish sauce and honey in a clean bowl.
- 04
Gently toss chestnuts and radish with dressing, add scallions and sesame, and serve promptly.
Helpful source links
Before you cook
Discard spoiled chestnuts, keep utensils clean, check fish and sesame allergies and eat promptly or refrigerate. Never give honey to infants under 12 months.
Allergens: FISH (ANCHOVY FISH SAUCE), SESAME
Image & source credits
AI-generated image.
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