Korean Spicy Ponytail Radish Salad
Chonggak - small ponytail radishes with green tops attached - are a fixture of Korean autumn markets. Unlike long-fermented chonggak kimchi, this fresh muchim salts sliced radishes for just 15 minutes to draw out water and concentrate crunch. Gochugaru, fish sauce, garlic, sugar, and vinegar coat the slices in a spicy-sour glaze. The radish bites back with a sharp, peppery heat typical of young Korean radishes. Best eaten the same day, before salt continues softening the texture.
Adjust Servings
Instructions
- 1
Slice radish and salt for 15 minutes.
- 2
Rinse lightly and drain well.
- 3
Mix chili flakes, fish sauce, garlic, sugar, and vinegar.
- 4
Add radish and scallion, then toss evenly.
- 5
Rest 10 minutes, then serve fresh.
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