The Saturday Show

Spicy pickled radish salad

/ 26 February 2016

Makes 1 ½ cups


6 ounces Korean white radish or daikon, peeled and julienned

1 ½ tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar

1 ½ tablespoons sugar

1 ½ teaspoons gochugaru (Korean chile flakes)

1 small clove garlic, grated or minced

1 teaspoon kosher salt or sea salt


Stir together all the ingredients until the radish is coated. Cover and refrigerate for about 1 hour before serving.