Spicy Korean radishes

Vegan salad Asian cuisine
Total: 1 hr 15 min. | Active: 15 min.
vegan, lactose-free

A recipe inspired by Korean cuisine – perfect as a starter or side. This dish transforms simple radishes into an aromatic highlight with an intense flavour. The secret lies in the Korean chilli paste (Gochujang) – only mildly spicy, yet incredibly flavoursome and full of depth. Instead of paste, you can also use chilli flakes – both work, depending on the intensity and texture you prefer.

Recipe by:
Tosca - Chef Tosca

Ingredients

for 4 portions

Radishes
2 bunch radishes
3 tbsp rice vinegar
3 tbsp soy sauce
1  garlic clove, squeezed
2 tsp maple syrup
1 tbsp rapeseed oil
10 g Gochujang paste (chili paste)
1 pinch salt
20 g toasted sesame seeds
To serve
½ bunch coriander, roughly chopped

How it's done

Radishes

Remove the radish greens, crush the radishes using the base of a pan, place in a bowl. Add the rice vinegar and all the other ingredients up to and including the sesame, mix. Cover and marinate in the fridge for approx. 1 hr.

To serve

Plate up the radishes, garnish with the coriander.

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