Korean daikon are in season!!! There are many different types of daikon. The most common one you see in grocery stores is the Japanese kind which is long and white, whereas the Korean version looks oval and short. I love this dish, it’s great on it’s own, in a rice bowl, or as a side to any Korean meal. The recipe is tangy, sweet, spicy and refreshing at the same time. The key to really good Saeng Chae is to julienne the daikon very thin. You can use a mandolin but I find it easier to hand chop it.
1 bunch thinly julienned Korean Daikon
1/2 small carrot, finely julienned
1 tablespoon Korean pepper powder
1 teaspoons minced garlic
1/2 teaspoon salt to start (adjust to taste)
1/2 teaspoon sugar to start (adjust to taste)
1 tablespoon sesame oil
2 tablespoon white vinegar
1 teaspoon sesame seeds
1 scallion finely chopped, green parts only
Direction: combine all ingredients except sesame seeds and scallion, let set for 1 hour (or even longer). Serve with sesame seed and scallion garnish and enjoy!
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