Recipe by COOKGIRl
I don't know how closely this recipe follows the traditional Korean recipe; I make do with what produce is available here. For this recipe I used both daikon radish and icicle radish. I'm sure other varieties will work. Use fresh, crisp farm fresh radishes. Limpy grocery chain radishes won't work. Spicy!
- 1 large crisp apple
- 2 cups white radishes
- 3 green onions
- 3 teaspoons sugar
- 2 teaspoons regular sesame oil
- 1 tablespoon salad oil
- 1 teaspoon salt
- 1⁄2 lemon, juice of
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds, toasted
- 3 tablespoons mild rice vinegar
- 1⁄2 red jalapeno chile, seeded and finely chopped
Directions See How It's Made
- Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
- Peel radishes and cut into matchstick strips.
- Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
- Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
- Combine the salad dressing with the radish, well-drained apple strips and green onion.
- Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.