Friday, March 23, 2012

Radish Sangchae (Korean Side Dish)

The next dish in my Korean banchan series is another favorite of mine. I realize that I have many, many favorite banchan dishes… The radish, or daikon, used in this dish is naturally spicy, and the red chili powder gives the dish an extra kick. I like to play with the spiciness of this dish and also vary the thickness of the radish pieces. Sometimes I shred it, and sometimes I cut it with a knife. It’s interesting to me how much the size of the radish pieces changes the flavor…

Radish Sangchae

  • 1 daikon radish, shredded (more traditional I believe) or cut into thin strips
  • 1 tsp vinegar
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • Juice of 1/2 lemon
  • 1/2 tsp Korean chili powder (or more)
  • Sesame seeds
  • Mix the vinegar, sugar, salt, lemon juice, and chili powder in a bowl.
  • Mix the marinade with the daikon and refrigerate.
  • Sprinkle with sesame seeds before serving the dish.

Several of my online friends are working on projects at the moment, and I’m helping them to spread the word.

I’m sure many of you have heard that Lynn from The Actor’s Diet and her husband Abe have a Kickstarter campaign to raise money for the film the Man’s Guide to Love. It is going to be based on the website by the same name, which Abe has been working on for a couple of years. Hubby and I very much enjoyed hanging out with Lynn and Abe at the Foodbuzz Festival two years ago, and we wish them best of luck with this project! For more information about this cool project, here is a link to Lynn’s post that talks more about the film, who will be working on it, etc.

And Jenn from Slim Shoppin’ is raising money for the Leukemia & Lymphoma Society through Team in Training in honor of her mother-in-law who passed away of complications from a blood cancer. Here is a link to Jenn’s and her husband’s Team in Training page. My oldest sister passed away from leukemia, and it is a cause dear to my heart.

Have a great weekend, everyone!

Question: Do you like radishes? Which kind? What’s your favorite way to eat them? Any exciting plans for the weekend? 

Be well,