Korean Style Radish Salad

Name: Korean Style Radish Salad
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 530g carrot; 1 tablespoon salt; Some Sugar; 30g garlic; 15g chopped green onion; 15g A little green garlic; 10g Jiang Mo; 1 tablespoon Fish sauce; a little sesame

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Autumn is the season when a large number of carrots are on the market. Carrots are old: they contain less calories and more cellulose. They are prone to feeling full after eating. These are all helpful for weight loss.
Radish can induce the human body to produce interferon, increase the body's immunity, and can inhibit the growth of cancer cells, and play an important role in preventing and fighting cancer. Among them, the mustard oil and crude fiber in radish can promote gastrointestinal peristalsis and help discharge waste from the body. Regular consumption of radish can lower blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, cholelithiasis and other diseases.
When I went to the market on the weekend, I also bought a few "carrots" that were just on the market. I originally wanted to stew and drink it, but later I found that I bought a little too much and I couldn't finish the two meals. Hey, don’t stew anymore, let’s make a "Korean-style cold radish shredded". There is no Korean chili sauce at home, so I use ordinary chili noodles instead. Although the color is a bit unsightly, the taste is still very good~~~

Ingredients

530g Carrot
1 tablespoon Salt
Some Sugar
30g Garlic
15g Chopped Green Onion
15g A Little Green Garlic
10g Jiang Mo
1 tablespoon Fish Sauce
a little Sesame

Korean Style Radish Salad

1. Wash and peel the carrots (I made the radish peels separately: mix with carrot peels)

2. Shred

3. Put it in a large basin

4. Add 3 tablespoons of chili noodles, put on disposable gloves, and marinate for 3~5 minutes

5. Now let’s prepare other condiments: mashed garlic, ginger foam, chopped green onion and chopped green garlic

6. Put the cut condiments into a bowl of shredded radish, add 1 tablespoon of salt and a little sugar

7. Make Korean kimchi and add some fish sauce to make it more delicious

8. Put on the gloves and knead again and again

9. Put it in an airtight crisper and ready to eat after one week of marinating

Tips:
1. It is best to use Korean chili noodles, not only the color is good, the spicy but slightly sweet, the taste is more authentic.
2. When taking ginseng and American ginseng, do not eat radishes at the same time, so as to avoid the opposite effect of the medicine, and no tonic effect.
3. Carrots are pungent, sweet and cool in nature. Add some vinegar when eating to reconcile it to facilitate nutrient absorption.