Radish Kimchee Salad
(무우생채, moowoo sangchae)
1 1/2 lb Korean radish or Daikon radish
2 tsp salt
1 Tbsp Anchovy sauce or 1 1/2 tsp fish sauce
2 Tbsp Korean chili flakes
1/2 tsp sugar (optional)
2 tsp garlic chopped
2 tsp sesame seeds
1 green onion chopped
Peel the radish and thinly slice them. Julienne the slices into 1/8"sticks. Place the radish into a bowl, toss with salt and let it sit for 10 minutes. You will see some water extracted from the radish. Rinse them with water and drain.
Place the radish in a bowl again and add the rest of the ingredients. Toss well until they are well incorporated. Serve as side dish. They can be kept in the fridge for 1 week.