Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
You'll almost always see some version of this dish at a Korean meal. It's traditionally made with moo (sweet Korean radish), but daikon radish is more readily available and makes a fine substitute.
Ingredients[]
- 2 cups (3-inch) julienne-cut peeled daikon radish
- 1 teaspoon kosher salt
- 1 cup (3-inch) julienne-cut carrot
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 teaspoon mirin
Directions[]
- Combine daikon and salt, tossing well to coat.
- Let stand at room temperature 30 minutes.
- Rinse with cold water; drain
- Combine daikon and carrot.
- Combine vinegar, sugar, and mirin, stirring until sugar dissolves.
- Drizzle over daikon mixture; toss to combine.
- Cover and chill.
Yield: 10 servings (serving size: 1/4 cup)