Recipe - Radish Or Cucumber Salad (Korean)

1 lg Korean radish or
1 Thinly cut or sliced up English
cucumber
2 teaspoon Salt
2 teaspoon Red pepper *
2 teaspoon Sugar
1 One half tablespoon Vinegar
2 tablespoon Minced scallion
1 teaspoon minced garlic

* preferably Korean (2 teaspoon make a very hot salad)

Peel radish and cut into match stick pieces about 2 inches long.

Sprinkle with salt and let stand for 10 minutes. Rinse to remove
excess salt and drain well. Wrap radish in several thicknesses of
cheesecloth and squeeze out as much liquid as possible. In bowl,
combine radish with red pepper, sugar, vinegar, scallion and garlic,
mixing well. Serve at once or refrigerate to blend flavors.

Serves 8 as side dish.

From the Hayward Daily Review, 9/21/88.

Posted by Stephen Ceideberg; November 4 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip