igredients
3 Korean Radishes (Moo)/jullienned to 3mm match sticks
1 Cup fish sauce
1 Cup vinegar
1 Cup sugar
1 1/2 Cup Gochugaru (Korean red pepper flakes)
1/4 Cup toasted sesame seeds
1 bunch scallion/ sliced
1/2 cup minced garlic
Mix jullienned radishes with all the rest of the ingredients. Keep it in the refrigerator and it is kept well in the refrigerator for weeks. Moo SaengChae tastes better as it gets mature.
to eat
Moo SaengChae is a great condiment in Bossam. I also like to make Bibimbab with Moo SaenChae- if you don't have time to prepare all sort of vegetables, just mix Moo SaengChae with rice then put a fried egg on top, finish with some sesame oil.
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