Pan chan is inspiration for this Korean radish salad, which will help you use all the radishes you might get in your CSA box or from your early garden. I can eat it by the pound but it’s also good as a modest side dish, especially with grilled and smoked meats. Keep this recipe to use with other root vegetables you might not be familiar with — including some of the fall radishes (black, watermelon, etc.).
Fermented vegetables and tofu pan chan are often sprinkled liberally with Korean chili powder, gochugaru, that has its own bite but isn’t super hot. I’ve tried to substitute 3 types of ground pepper here to get the right spice and the right heft, but gochugaru is available in Asian markets and online if you want to be more traditional.
Ingredients
SERVINGS: 6 Serving(s)
- 1 pound radishes, shredded or julienned
- 1 teaspoon salt
- 2 scallions, finely chopped
- 2 teaspoons minced garlic
- 1 tablespoon vinegar
- 2 teaspoons fish sauce
- 1 teaspoon sugar (adjust to taste)
- 1 teaspoon paprika
- ¼ to ½ teaspoon cayenne pepper
- 1 pinch smoked paprika, optional
- 2 teaspoons sesame seeds
Preparation
• Sprinkle the salt over the radish and toss well to coat evenly. Let sit for 15 to 20 minutes, until the radishes have softened and released some liquid.
• Meanwhile, combine the remaining ingredients except sesame seeds in a medium bowl and mix well.
• Rinse radishes and squeeze to release excess liquid. Add to bowl with vinegar mix and stir to coat well.
