The light, colourful side dish to serve with almost any Korean main.
350g daikon radish (about half of one), julienned in 5cm strips
2 spring onions, cut into 5cm lengths
1 tbsp Korean chilli powder
1 tbsp corn syrup
2 cloves of minced garlic
½ tsp sea salt
1 tbsp sesame oil
1 tbsp sesame seeds, lightly toasted
1. In a mixing bowl, combine daikon, spring onions, chilli powder, corn syrup, garlic, salt, sesame oil and sesame seeds. Mix with your hands until the daikon picks up the red of the chilli powder. Place in the refrigerator and serve later as a side dish.
Serve with Neil Perry's spicy marinated pork
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