Lightly Pickled Radish (mu saengchae)

By Dottiejk

Ingredients

• 5 ounce piece daikon; peeled
• 1 tablespoon granulated sugar
• 1-1/2 teaspoon plain rice vinegar
• 1/2 teaspoon gochugaru (Korean red chile flakes); or crushed red pepper fla
• or to taste
• 1/4 teaspoon garlic; minced
• 1/2 teaspoon kosher salt

Preparation

Step 1

Using a mandoline or a sharp chef's knife, cut the daikon lengthwise into
1/8 inch strips. Transfer to a large bowl and gently mix in the remaining
ingredients. Cover and refrigerate until chilled, at least 1 hour and up to
2 days. Drain the excess liquid and serve cold.