Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Spicy Radish Salad - Curing in Brine and Squeezing Out the Moisture Makes the Seasoning Absorb Well Without Getting Soggy
- Cook time
- 30 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 3
Ingredients
Tap to check offServes 3
Steps
Cut the radish and cucumber into thin strips, and slice the green onion into rounds.
In a bowl, add 1L water and 1T salt to make brine, then add the shredded radish and cure for 20 minutes.
Once the radish is cured, squeeze out the moisture tightly and drain in a colander.
Put the radish and cucumber in a bowl and add 3T red pepper powder first to coat with color and absorb moisture.
Add 4T sand lance fish sauce, 2T vinegar, 2T plum extract, 1T sugar, 1T minced garlic, green onion, and 2T red pepper powder and toss lightly.
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