Salted Radish Banchan – Sybaritica

This Salted Radish Banchan is Korean Side Dish featuring strips of Preserved Radish in a sweetened sauce made with the Gochujang Chili Paste.

• ¾ cup Salted Radish sliced into slivers;
• ½ a medium Onion sliced into thin slivers;
• 1 ½ Tbsp. Gochujang;
• 4 Tbsp. each of White Vinegar and Rice Wine;
• Sesame Seeds for garnish.

• If necessary, soak the Preserved Radish strips in fresh water to remove excess saltiness.
• Mix the Gochujang with the Rice Wine and Vinegar in a small bowl and set aside.
• Fry the onions in a little oil until softened.
• Add the Salted Radish and the Sauce Mix and reduce the sauce to a syrup consistency.
• Let cool and garnish with Sesame Seeds before service.