Besides French radishes, you can use any other type of small radishes.
The dressing calls for lemon vinegar, which I found in my local Korean supermarket. It is similar to the apple vinegar used in this salad.
I only made a small bowl of these radishes, as a side dish. It doesn’t last long so just make as much as you think you need.
For the Radish Salad:
A bunch of French radishes.
Black sesame seeds
For the Dressing:
1 tablespoon sesame oil
1 tablespoon soya sauce
1 tablespoon lemon vinegar
1 tablespoon maple syrup
How to Make:
Slice the radish leaves off and wash the radishes.
Cut each radish in half and place in a bowl.
Make the dressing by whisking the oil, soya sauce, vinegar and maple syrup together.
Pour as much of the dressing as you need over the radishes.
Sprinkle over the sesame seeds.
Gochugaru Girl likes her guests to eat well but sometimes it is tricky to work out the quantities of food required on a daily basis.
At this time of the year, with so many visitors arriving and departing, it is easy to lose sight of what is in the refrigerator, and whether it is in a state of perkiness or advanced decay.
Gochugaru Girl loves savoury pastries. This harks back to her childhood in Kuala Lumpur, when her parents shopped at Cold Storage or as it was also known, the Weld Supermarket. As a treat for the children, they stopped by the bakery and picked up such delights as sausage rolls, beef pies and chicken pies.
The Weld still exists, in grown-up form and in a city that I now hardly recognise. The existence of a very high crime rate and never ending construction projects makes KL a sort of Gotham City meets Legoland.