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Seaweed Radish Salad

Seaweed Radish Salad

Holly Ford
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Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Cuisine Korean
Servings 4 -6


  • 2 bundles 200g fresh seaweed, washed with salt and rinsed several times
  • 1/4-1/2 piece of Korean radish or daikon radish
  • 1/2 teaspoon salt
  • 3-4 teaspoon sugar
  • 2 tablespoon white or rice wine vinegar
  • 1 tablespoon Korean soup soy sauce (gukganjang)
  • 1 tablespoon toasted sesame seeds
  • 1 garlic finely minced


  • Cut the radish into very thin matchsticks. Place in a bowl and sprinkle 1/2 teaspoon of salt, and 2 teaspoon of sugar. Toss and set aside for 10 minutes. Discard the excess moisture. Set aside.
  • Squeeze out the water from washed seaweed. Cut into 3-4 segments. Combine the seaweeds with the radish, add 1-2 teaspoon of sugar, vinegar, Korean soy sauce for soup, sesame seeds, and garlic. Toss together to incorporate the all the flavor together. Adjust the flavor according to your taste. Serve chilled or at room temperature with rice.
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