- 1 lb. daikon radish
- 1/2 cup chives
- 1/2 cup green onions
- 1/4 thin sliced Asian pear
- seasonings: 2½ TB red pepper powder, ¼ TB ginger powder, ¾ TB minced garlic, 1 TB honey powder, 2 TB vinegar, 1 TB shrimp jut, 1 TB sesame oil
First wash and peel about 1lb. of moo. Use a mandolin to shred it into thin strips.
Throw a generous amount of salt and let it sit in water for about 30 minutes.
Rinse it clean under running water and let all the excess liquid drain out.
Transfer it to a mixing bowl and add the chives.
I had some left over Asian pear from making galbi jjim tonight so I chopped it up and added that as well.
Then season it with 2½ TB red pepper powder, ¼ TB ginger powder, ¾ TB minced garlic, 1 TB honey powder, 2 TB vinegar, 1 TB shrimp jut, 1 TB sesame oil and mix it around really well with a gloved hand.
Finally throw in some green onions and mix it up some more...
...then transfer it to a storage container and let it sit for a few days before serving. All done! I'm going to make bossam later this week to be enjoyed with this moo cheh. =)