Korean BBQ is usually served with a stack of lettuce, ssamjang (thick dipping sauce), garlic slices, and some vegetable salads. It is intended for you to make a lettuce wrap with a beef slice, a slice of garlic dipped in ssamjang and some seasoned vegetable salad.
This radish salad goes very well with Korean BBQ or samgyupsal. And it can also be served as a side dish to go with your rice. Best of all, this is super easy to make and also very budget-friendly.
In this picture, my salad is poised in a beautifully hand-crafted bowl by Ms. Anna Kim which Anna gave to me as a birthday gift (Thanks, Anna!).
Ingredients for 1 serving:
daikon radish (1/2, medium size)
water (3 cup)
vinegar (1 cup)
sugar (1 cup)
sea salt (1 tsp)
1.It's helpful to measure out the ingredients in the ratio of water:vinegar:sugar=3:1:1.
2.You need about half of a this, a medium size daikon radish.
3.Stir in sugar into water and vinegar mix until they are thoroughly dissolved.
4.Julienne daikon radish. It's helpful to use vegetable slicer.
5.Julienne a carrot to add some bright color to the salad.
6.Soak the julienned daikon radish and carrots into the vinegar+sugar water. Then add a teaspoon of salt. Keep it in room temperature for overnight and then store in refrigerator.