Crisp Spicy Salted Korean Radish Salad (Musaeng-chae)

Rinse the radish thoroughly under running water to remove soil, then peel it. Use a clean board and knife because the salad is not cooked.

Cut the radish into thin 3–4 mm matchsticks, measure 3–3½ cups and place in a large bowl.

Sprinkle with 1 tbsp coarse kosher salt, mix evenly and leave five minutes. Do not substitute the same volume of fine table salt; it can be much saltier.

Drain the released liquid, then gently squeeze the radish in handfuls to remove excess moisture without crushing it.

Add two minced garlic cloves, one chopped scallion, 15 ml vinegar, 2 tsp chili flakes and 2 tsp sugar. Toss about one minute with clean hands or tongs.

Fold in 1 tsp toasted sesame seeds and serve in four small side portions alongside rice. Refrigerate promptly if not serving at once.