Photo: Karry Hosford
10 servings (serving size: 1/4 cup)

This simple dish serves as a cool, refreshing break from spicier foods. You'll almost always see some version at a Korean meal. It's traditionally made with moo (sweet Korean radish), but daikon radish is more readily available and makes a fine substitute. Salting the daikon helps extract some of its bitterness.

How to Make It

Step 1

Combine daikon and salt, tossing well to coat. Let stand at room temperature 30 minutes. Rinse with cold water; drain. Combine daikon and carrot.

Step 2

Combine vinegar, sugar, and mirin, stirring until sugar dissolves. Drizzle over daikon mixture; toss to combine. Cover and chill.

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