Serves 10 people


For the Cucumbers

4 English cucumbers, sliced into ½ inch moons

1/3 cup rice vinegar
1 Tbsp salt
1/3 Tbsp sugar
2 Tbsp gochujaru (Korean chili powder)
½ bn chives, sliced thinly
1 Tbsp sesame seeds

1 bag mung bean sprouts

For the Daikon and Carrot

1 daikon, ends trimmed and peeled
Ice water

2 medium carrots, trimmed and peeled
½ cup rice vinegar
2 tsp salt
1 pinch freshly ground pepper

½ small red onion, thinly sliced


For the Cucumbers

In a small bowl mix to dissolve the salt and sugar in the vinegar.
Pour the sauce over the cucumbers and mix well.  Add the red pepper powder, chives, and sesame salt.  Mix until combined. Let sit for 20 mins, drain any excess liquid and toss with mung bean sprouts. Set aside.

For the Daikon

Using vegetable turner, shred daikon. Let soak in ice cold water for about 10-15 mins to draw out the bitterness and make it crisp. Drain and set aside.

Shred carrot on vegetable turner, no need to soak. Mix with daikon and toss lightly with rice vinegar and salt.

To Serve

On platter, put the shredded daikon/carrot mix, top with cucumber/sprout salad. Garnish with thinly sliced red onion.

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