Mu and Fuji Apple Saengchae
Mu means daikon radish in Korean. Memorize that. You'll run into a lot of it in Korean food.
One of my favorite things about Korean food is that it embraces the preparation of raw vegetables or occasionally fruits. It is not uncommon to have a banchan in the form of saengchae.
This recipe for saengchae is bright and full of punch. It's spicy, tangy and sweet and goes great with pork belly or as a banchan for a dinner of Korean BBQ.
1/2 small daikon radish, sliced thinly into match sticks
1 large Fuji apple, sliced the same size as the daikon
3 green onions, cut into half inch pieces
1 tablespoon of minced garlic
1/4 cup gochugaru (coarsely ground dried Korean red pepper)
1 tablespoon granulated sugar
2 tablespoons fish sauce
1 tablespoon of concentrated white vinegar (my personal favorite is Surig Essig Essenz)
toasted sesame seeds for garnish (optional)
Mix all ingredients in a large mixing bowl, preferably with hands. Taste. Season with additional salt to your taste. Garnish with sesame seeds. Eat right away.
Good in the fridge for a couple of days.