Musaengchae Spicy Korean Radish Salad
Ingredients
- 25 to 30 ounces Korean radish (mu), peeled (about 1/2 large radish)
- 1/4 cup gochugaru (Korean red chile pepper flakes)
- 1/4 cup green onion, finely diced
- 3 tablespoons plus 2 teaspoons granulated sugar
- 3 tablespoons roasted sesame seeds
- 5 teaspoons rice vinegar
- 5 teaspoons mirin
- 3 1/2 teaspoons gochujang (Korean red chile paste)
- 2 teaspoons minced garlic
- 1 1/2 teaspoons fish sauce
- 1/2 teaspoon kosher salt
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