Korean Radish and Pear Salad in Chili Sauce Recipe
A lightly spicy salad made with crunchy radish and sweet pear is a fresh, contrasting combination that Koreans like to serve alongside heavier, fattier dishes. It’s a bit like a cross between kimchi-style slaw and a European fruit salad, just in a bolder version. Perfect when you want to add color and crunch to the table without spending a long time at the stove.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Spicy
Fresh
Sour
Sweet
Crunchy
Prep Time
20 min
Total Time
20 min
Servings
4
Ingredients
- radish - 200 g
- pear - 1 piece
- cucumber - 0.5 pieces
- onion - 0.5 pieces
- gochujang paste - 1.5 tablespoons
- rice vinegar - 2 tablespoons
- soy sauce - 1 tablespoon
- sugar - 1 teaspoon
- sesame oil - 1 teaspoon
- sesame seeds - 1 tablespoon
- chives - 2 tablespoons
- salt - 0.25 teaspoons
Main Ingredient:
radish
Preparation
- Wash the radishes, trim the ends and slice them into thin rounds or half-moons. Transfer to a bowl, lightly salt, mix and set aside for 10 minutes to soften and release some juice.
- Wash the pear, cut it in half, remove the core and slice into thin matchsticks or slices. Wash the cucumber and slice into thin half-moons. Peel the red onion and slice it into very thin slivers.
- In a separate small bowl, mix the gochujang paste, rice vinegar, soy sauce, sugar and sesame oil until you get a smooth, slightly thick sauce. Taste and, if needed, add a little more sugar or vinegar so the flavor is spicy, slightly sweet and gently tangy at the same time.
- Pour off any excess liquid from the radishes and gently squeeze them with your hand. Add the pear, cucumber and onion, then pour in the prepared sauce.
- Gently but thoroughly mix everything together with your hand or a spoon so all the vegetables and pear are coated in the sauce. Sprinkle with chopped chives and sesame seeds.
- Let the salad sit for 5–10 minutes at room temperature so the flavors meld, then serve right away as a side to rice, grilled meat or as a light snack.
Storage
In fridge:
1 days
Freezing:
No
Sałatka jest najlepsza tego samego dnia, bo gruszka szybko mięknie. Przechowuj w lodówce w zamkniętym pojemniku i zużyj najpóźniej następnego dnia.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
