Mu Saengchae (무생채) Spicy Shredded Radish

• 1 pound Korean Daikon (, Mu), Cut Into Large Matchsticks
• 1 Tablespoon Salt
• 2 teaspoons Sugar, Or Up To Double The Amount, To Taste
• 1 Tablespoon Korean Red Chili Powder (, Gochugaru)
• 3 whole Green Onions, In 1-inch Pieces
• 1-1/2 teaspoon Minced Garlic
• 1-1/2 teaspoon Sesame Salt
• 1-1/2 Tablespoon Rice Vinegar

1. Toss julienned mu with 1 tablespoon salt and let sit 5 minutes to draw out the water and make the mu more pliable. Rinse off salt and drain well, squeezing out excess liquid.
2. Place mu in a large mixing bowl and sprinkle the remaining ingredients over. Toss well, rubbing the seasonings onto each piece of julienned mu (you may want to wear gloves to prevent staining your hands). Check seasoning and add more salt and chili powder (or chili paste, /gochujang) to taste. Can keep up to one week, refrigerated.

korean, salt, sugar, red chili powder, green onions, garlic, sesame salt, rice vinegar

Taken from tastykitchen.com/recipes/condiments/mu-saengchae-ebacb4ec839decb184-spicy-shredded-radish/ (may not work)