Yield: 30 small Portions
Ingredient Amount
Daikon, peeled 1 lb.
Cucumber, European, well washed 1 ea.
Salt, Kosher as needed
Carrot, julienne 1 ea.
Rice vinegar 2 oz.
Sugar 2 Tbsp.
Korean red-pepper powder 1 tsp.
Sesame oil ½ tsp.
Method
1. Peel and cut the daikon in half lengthwise; then cut it into 1/8-inch thick “1/2 moons” and transfer to a medium bowl. Cut cucumber in half lengthwise, do not peel or remove seeds, cut into 1/8-inch thick slices.
2. Toss the daikon and a cucumber with 1 tsp. salt, cover and set aside to drain until the daikon is pliable, about 30 minutes. Gently squeeze out any excess water, and transfer to another bowl
3. Add the carrots to the bowl with the vegetables. Add the remaining ingredients; mix well. Cover and refrigerate until chilled.