Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups.
Not only is pickled daikon radish super tasty and nutrient-rich, but it’s a useful topping for salads, mixing into larger entrees, adding to soups, or simply eating raw. Plus, pickled daikon radish is also a great source of gut-boosting probiotics.
Musaengchae (무생채) is a salad like dish that’s made with julienned radish. This recipe is a mild variation that’s simply seasoned with sugar, vinegar, and a little bit of salt. You might have had it at some Korean restaurants. This crunchy, sweet and sour dish is simply refreshing!