Want something different? Instead of using chilli powder for this Sangchae, use Wasabi. I got this idea from a Korean Cookbook. Wasabi adds zest to this appetizer, gives a sharper taste and a green tint. Serve Washi Daikon Sangchae together with Chilli Daikon Sangchae as a appetizer, if desired.
Preparation: 10 mins, plus 1 hours standing
Ingredients (serves 2)
200g white radish/daikon, peeled and cut into matchstick length
2 teaspoons salt
¾ tablespoon roasted sesame seeds
½ – ¾ teaspoon wasabi or to taste
1 tablespoon cider vinegar
½ tablespoon sugar
¼ teaspoon salt
1. Combine all the marinate seasoning in a bowl and mix well. Set aside.
2. Sprinkle 2 teaspoons salt to the radish, mix well and leave for 30 minutes for the liquid to drain. Rinse and gently squeeze out as much moisture as you can.
3. Transfer the radish to a big bowl or plate. Throw in all the marinade seasoning and toss well. Leave to marinate for ½-1 hour and place in the refrigerator till chilled.
4. Sprinkle the sesame seeds and serve.