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Salted Radish Banchan
This Salted Radish Banchan is Korean Side Dish featuring strips of Preserved Radish in a sweetened sauce made with the Gochujang Chili Paste.
Course:
Accompaniment, Banchan, Side Dish
Cuisine:
Korean
Keyword:
Gochujang, Rice Vinegar, Rice Wine, Preserved Radish
Author:
John Thompson
Ingredients
¾
cup
Salted Radish sliced into slivers;
½
a medium Onion
sliced into thin slivers;
1 ½
Tbsp.
Gochujang;
4
Tbsp.
each of White Vinegar and Rice Wine;
Sesame Seeds
for garnish.
Instructions
If necessary, soak the Preserved Radish strips in fresh water to remove excess saltiness.
Mix the Gochujang with the Rice Wine and Vinegar in a small bowl and set aside.
Fry the onions in a little oil until softened.
Add the Salted Radish and the Sauce Mix and reduce the sauce to a syrup consistency.
Let cool and garnish with Sesame Seeds before service.