First seed you attempted to grow? RADISH!
Large contents of your CSA box until at least August? RADISH!
You've had them with butter in a sandwich, you've added them to every salad, you've kept a bowl of them in your fridge in cold water ready to dip in salt and snack? RADISHES!
Now what? You ask.
Looking for something snappy to have with that fatty delicious barbecue? I've got just the simple ticket.
Of course normally you would make this with a Korean white radish or maybe if you were feeling cross cultural and adventurous a daikon.
This weekend presented a plethora of Korean barbecue at my house from Kalbi to lip smackingly delicious short ribs. I served this beside my favorite hands down favorite banchan , David Chang's scallion sauce. Dear lord it is good. (Recipe found in the kalbi link above).
Pardon my iphone snap, but there was dinner to eat! Just trust me and make this. Absolutely lovely.
Koread radish salad (American style)
6 - 8 radish, washed and cut into sticks like carrot sticks
1 tsp salt preferably kosher or sea
1T sherry or cider vinegar (i like the sharpness sherry vinegar brings)
2 cloves of garlic minced fine (or if you are me 3 and maybe, just maybe,4 cloves)
1 - 2 T Korean pepper (Gochugaru) very inexpensive but has a distinct taste and heat level. Order online if your local Asian bodega doesn't stock it - pop it in most anything.
1/2 t raw honey (if you are paleo) or sugar
1 scallion, cut thinly white and green
1 - 2 t toasted sesame seed
Sprinkle salt over sliced radish and let it rest for 10 minutes or so. Drain off the water that exudes out of the radish. Add the remaining ingredients. Stir. Taste for salt and heat and vinegar snap and adjust accordingly. Chill. Serve as one of many sides with barbecue. Cuts right through the fatty deliciousness of pork.