This is a simple radish dish for garnishing mul naengmyeon or bibim naengmyeon, although you can use it as a side dish or you can use it in other noodle dishes too. The sweet and sour flavor in this radish garnish gives extra flavor to the main dish. 🙂
Yield: 1 Cup
Short Korean Lesson
- OJeon (오전) = Morning
- OWho (오후) = Afternoon
Slice a Korean radish into about ½ inch thick slices.
Chop the sliced radish very thinly. Try to chop it as thin as you can, but thicker than paper 😉 You can use a vegetable slicer or peeler.
In a bowl, add the radish and 1 tsp of salt. Set it aside for about 30 minutes.
After 30 minutes, rinse the radish in cold water twice and drain the water.
Mix the salted radish, 1 Tbsp of sugar, 1 Tbsp of vinegar, and 1 tsp of red pepper powder.
That was simple, right? Keep this in the refrigerator and use it whenever you serve your noodles. Try it someday. 🙂