Moo chae (무채) is a Korean side dish made from moo (무), a Korean radish similar to daikon. Moo chae may be spicy (like kimchi) or it may be sweet and sour. This recipe is for the sweet and sour kind and includes carrots.
Korean radish (무), about 1 lb.
1 medium carrot
1/2 tsp. salt
1/4 c. sugar
1/4 c. rice vinegar
Directions
1. Peel the moo and carrot and cut into thin strips, roughly 1/8" wide and 2-3" long (and no more than 1/8" thick).
I used about 1/2 of this particular moo. The piece shown below was roughly the size of a grapefruit and produced 12 oz. (around 2 cups).
I used about 2/3 of a medium carrot, which was 3 oz, or around 1/2 a cup. I think a 4:1 ratio of moo to carrot works pretty well.
2. Place the moo and carrot strips in a bowl and add the salt. If you like, you may drain the liquid and rinse the strips after about 5 minutes. I did not do this however.
3. Add the sugar and vingear and toss to combine. The pickled moo and carrot will be ready to eat after about 10-15 minutes, but the flavor will improve after a day in the refrigerator.
Had 'pickled radish' as a side when at a Korean BBQ in Toronto a ways back, & I can't stop thinking about how good it was! Hoping this will be same :)
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