Korean Radish Pickle Salad (Honey Version, No Fish Sauce)
For 450 g Korean radish
Ingredients
• Korean radish (mu): 450 g / 1 lb, julienned
• Salt: 1 tsp
• Scallions: 1–2, finely chopped
• Gochugaru: 2 tbsp
• Garlic (minced): 2 tsp
• Ginger (grated): ½ tsp
• Honey: 2–2½ tsp (start with 2 tsp)
• Lemon juice: 1½ tsp
• Sesame seeds: 1 tsp (optional)
Optional umami (choose one, optional)
• Soy sauce or tamari: ½ tsp
(skip if you want it very clean)
⸻
Method (important order)
1. Toss radish with 1 tsp salt, rest 10 minutes.
2. Squeeze out liquid (don’t rinse).
3. Add gochugaru first and lightly massage.
4. Add garlic, ginger, honey, lemon juice, scallions, and optional soy.
5. Finish with sesame seeds, mix well.
6. Rest 15–20 minutes before serving.