Korean radish beauty bombs

Korean Radish Bombs

This is a twist on the popular juicy and delicious Korean cucumber dish from The Crunch Brothers.

Radishes with their peppery bite are one of those salad ingredients that I always seem to have an abundance of, so I thought I’d give them the Korean crunch treatment to switch things up.  The result is a juicy, slightly spicy umami bomb that will lift a dreary bowl of leaves to an interesting salad.

I like to keep the radishes whole as it adds to their ‘bite’ and stops them getting flabby.

For a beauty bowl to get your teeth into, try adding these radish bombs to a kale salad with some refreshing cucumber, crunchy quick pickled red onions and a dollop of kimchi cashew mayonnaise or half an avocado sliced, with a few extra sesame seeds sprinkled over.  

Radishes are good source of vitamin C and contain the beauty minerals sulfur and silicon, essential for supple glowing skin, strong nails and bones and building connective tissue.

I compressed these radishes in the chamber vacuum but if you don’t have a chamber vacuum, leaving them to marinade is good too.

INGREDIENTS

200g garden radishes
1 teaspoon fine grain sea salt

2 cloves garlic, minced
1 teaspoon minced root ginger
2 teaspoons chilli flakes
1 ½ teaspoons agave
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon hulled white sesame seeds

METHOD

Clean the radishes and remove any excess stalks, leaving just a little. Sprinkle with the fine grain sea salt.  Leave to sit for 15 minutes and then rinse well.

Add the chilli flakes, minced garlic and ginger, agave, rice vinegar, sesame oil and sesame seeds. Leave to marinade for an hour. Store in an airtight jar in the refrigerator for up to 3 days.