Spicy Korean radish salad

Ingredients for 4 servings:

• 500 g radish(s), preferably daikon radish
• 2 tsp sesame seeds
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp spice paste (Gochujang)
• 1 cm ginger root, finely chopped
• 1 tsp sugar
• 1 garlic clove(s), finely chopped
• 2 spring onions, cut into diagonal strips
• Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 25 minutes

Musaengchae – spicy appetizer

Peel the radish and slice thinly. Toss with plenty of salt and let it sit in a sieve for at least 15 minutes. Then rinse off the salt thoroughly and dry the radish slices. Roast the sesame seeds in a pan without oil until light brown. Then crush in a mortar with a little salt. Mix the sesame seeds with the gochujang paste in the soy sauce and rice vinegar. Add the ginger, diced garlic, and sugar. Marinate the radish slices and let it sit in the refrigerator for one to two hours. Before serving, stir in the diagonally sliced ​​spring onions.