Musangchae, Daikon (White Radish) Salad, Like Korean Radish Kimc

This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still calls it radish kimchi, as the flavors are similar and it reminds him of the radish kimchi's he had in Korea. We often serve this as a side dish to Galbi (Korean short ribs). Please note that the ingredient amounts are estimates, please adjust as your tastes see fit. I always 'taste as I go' and adjust as needed, especially the red pepper powder. I use the same red pepper powder used to make kimchi, it can be found at most oriental stores, however, in a pinch, I have used regular red pepper.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1  lb daikon radish (white korean radish)
• 1⁄2 tablespoon  red pepper powder
• 1  tablespoon sugar
• 1  teaspoon salt
• 2  garlic cloves (finely chopped)
• 2  green onions (finely chopped)
• 1 1⁄2 tablespoons white vinegar

Directions

1. Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
2. Place the radish in a medium bowl and mix with the red pepper powder.
3. Add the sugar, salt, green onion and garlic, stir to combine.
4. Sprinkle the radish mixture with the vinegar and mix well.
5. Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
6. Refrigerate until ready to serve.