No. 1 Black and White Chef Im Seong-geun's Radish Salad Recipe: Double the Crispness Golden Recipe

Honestly, I was skeptical when I saw Chef Im Seong-geun's recipe for Black and White Chef 2.

I completely skipped the salting process and just soaked it in 'cold water'...

and… As soon as I took the first bite, "The texture is insane!The sound burst out in a loud voice.

Especially when I ate the pre-made 'Okdong-sik Gukbap' topped with raw radish salad?

This is a real foul.

📑 3-Line Summary for Busy People

1. Slice the radish along the grain (lengthwise) and blanch in cold water for 1 minute (do not pickle).

2. Mince the garlic with a knife, and crush the salted shrimp paste by hand.

3. Topping Okdong-sik Gukbap (Clear Gomtang) (★Key Point)

2. How to make Radish Salad

2-1 Slicing Radish (Following the grain vs. Against the grain)

Peel the radish and julienne it; this is where 90% of the crispness is determined.

Radish (vegetable): Slice along the grain (vertically) to reduce water content and keep it crisp.

Meat: You need to slice it against the grain for it to be tender.

[Tip] I tried slicing it horizontally the first time, but it failed because too much water came out. Make sure to check the vertical grain and julienne it lengthwise!

2-2. 1-minute cold water shower (★Do not salt)

Here is the biggest twist to today's recipe. Do not sprinkle salt! Soak the shredded radish in cold water for exactly 1 minute.

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[Check] Why soak in water? It is to remove the characteristic bitterness and astringency of radishes. (After 1 minute, simply shake off the excess water from the colander!)

2-3. Prepare the seasoning for raw radish salad (Do not use a blender)

This is where the difference between 'restaurant taste' and 'home-cooked food taste' lies.

Garlic: Please do not use garlic ground in a blender. The liquid makes the taste messy. Even though it is a hassle, it is much cleaner to coarsely chop whole garlic cloves with a knife and add them.

Shrimp paste: No need to get it on the cutting board; just crush it firmly with your hands wearing disposable gloves and add it.

2-4. Lightly toss

Add all the seasoning to the drained radish and mix gently.

If you rub it too hard, the radish will bruise. Handle it gently, like a baby!

Finally, you can adjust the seasoning with a pinch of salt to your taste.

3. Finished & Perfect Combination (★Okdongsik Gukbap)

I took a bite as soon as it was finished… (Crunch!) Wow, even the sound is different. Since it wasn't pickled, the radish is plump and still alive. But the real highlight starts now.

I mixed rice into the Okdong-sik style pork soup I made the other day, topped it generously with this raw radish salad, and ate it...

The spicy, sweet, and refreshing radish salad mixes with the light broth… "Wow, it makes you want to slap your knee."

I don't even think about kkakdugi.

💡 Summary of Golden Radish Salad Recipe Tips

Shrimp paste → Fish sauce 1 T (Less clean, but umami is OK)

Garlic minced with a knife → (Irreplaceable) Please make sure to mince it with a knife. The flavor is different.

Cold water for 1 minute → (Cannot be substituted) Do not salt, be sure to soak.

You can discard the stereotype that "Radish salad must be salted" starting today.

If you serve this with meat or Gukbap, your home will transform into a Black and White Chef restaurant today 🙂