Chili-paste radish

Chili-paste radish is a vibrant and spicy Korean appetizer that showcases the crunchiness of fresh radishes combined with a flavorful chili paste. This dish is not only delicious but also offers a refreshing kick to your palate, making it a perfect starter or side dish.

Ingredients

• Daikon radish - 200 grams
• Korean gochugaru (red chili flakes) - 2 tablespoons
• Garlic - 2 cloves, minced
• Fish sauce (or coconut aminos for Paleo) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Honey (or pure maple syrup for Paleo) - 1 teaspoon
• Green onion - 1, finely chopped
• Salt - 1/2 teaspoon

Steps

1. Peel the daikon radish and cut it into thin matchstick strips or rounds.
2. In a mixing bowl, combine the gochugaru, minced garlic, fish sauce (or coconut aminos), sesame oil, honey (or maple syrup), and salt. Mix well to form a chili paste.
3. Add the sliced radish to the bowl and toss until all the pieces are evenly coated with the chili paste.
4. Let the radish marinate for about 10 minutes to absorb the flavors.
5. After marinating, garnish with chopped green onion before serving.

Nutrition

• Calories: 90
• Protein: 2 g
• Carbs: 18 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants and vitamins, particularly vitamin C.
• Supports digestion and promotes a healthy gut.

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