Thin sliced radish kimchi (mu saengchae 무생채)
Probably the most ridiculously easy Korean dish (at least, the easiest dish *I* like). I'm still tinkering with my personal recipe as my last batch came out over seasoned; I really like radish kimchi because it's light, a touch sweet, and just very fresh tasting.
I am eating mine for breakfast this morning. It is still very tasty, just a bit overpowering for something that I think should taste lighter. However, the brilliance of a lot of Asian food is the ability to 'eyeball,' either to your own taste or based on the taste of whatever ingredients you have floating around.
Daikon (I used two long, skinny ones, since that's what the grocery store had), peeled and cut into matchsticks. I use the medium shred blade on my Cuisinart, which is honestly a bit 'thin,' but I refuse to do that much little slicing by hand.
1 tsp salt
1 tbsp anchovy sauce
1 tbsp crushed red pepper (will probably say 'for kimchi' on the bag)
1.5 tbsp minced garlic
1.5 tbsp brown sugar
(I adjusted some of the ingredients downwards from the proportions I used)
Mix together everything but radish in a small bowl. It will form a thick paste. Adjust ingredients to taste.
In a large bowl, combine sliced radish and 'sauce.' Mix well with hands.
Cover and refrigerate overnight. Eat the next day (or the day after that, or ...).
You'll have to adjust ingredients based on how much radish you have (and personal taste). I am still experimenting for the 'perfect' recipe (it should be a paler orange for my taste buds!).
I am eating mine for breakfast this morning. It is still very tasty, just a bit overpowering for something that I think should taste lighter. However, the brilliance of a lot of Asian food is the ability to 'eyeball,' either to your own taste or based on the taste of whatever ingredients you have floating around.
Daikon (I used two long, skinny ones, since that's what the grocery store had), peeled and cut into matchsticks. I use the medium shred blade on my Cuisinart, which is honestly a bit 'thin,' but I refuse to do that much little slicing by hand.
1 tsp salt
1 tbsp anchovy sauce
1 tbsp crushed red pepper (will probably say 'for kimchi' on the bag)
1.5 tbsp minced garlic
1.5 tbsp brown sugar
(I adjusted some of the ingredients downwards from the proportions I used)
Mix together everything but radish in a small bowl. It will form a thick paste. Adjust ingredients to taste.
In a large bowl, combine sliced radish and 'sauce.' Mix well with hands.
Cover and refrigerate overnight. Eat the next day (or the day after that, or ...).
You'll have to adjust ingredients based on how much radish you have (and personal taste). I am still experimenting for the 'perfect' recipe (it should be a paler orange for my taste buds!).