Usuba
Spicy Korean Radish
A spicy appetizer made with radish, seafood, spices and herbs. The dish is prepared cold and infused for a day, acquiring a rich flavor and characteristic pungency.
- Prep
- 1440 min
- Cooking
- 30 min
- Total
- 1470 min
- Standard serving
- 77.6 g
Ingredients
Total 12
Instructions
- 1
Step 1
Peel the daikon and cut it into large cubes with 2 cm sides. Rinse thoroughly and arrange in a deep dish.
Evenly distribute ground chili pepper, grated ginger, and garlic over the radish. Mix with a wooden spoon.
- 2
Step 2
Chop the onion and shrimp very finely.
Chop the shallots and green onions. Choose the size of the cut to your taste.
Finely chop the horseradish leaves into thin strips: roll up the leaf and cut it with a knife into strips 1–2 mm thick.
- 3
Step 3
Add salt, sugar, fish sauce, chopped herbs, onion, and shrimp to the daikon.
Mix thoroughly and leave at room temperature for 24 hours.
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