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Steamed and raw radish salad with kimchi and sesame
Serves 4 to 6 as a side Starters and mains
Ingredients
- 350g daikon radishes (each no thicker than 4cm), peeled, topped, tailed and cut into 2.5cm irregularly shaped pieces
- 450g mixed small radishes (some with pert greens left on), halved lengthwise if larger than 2.5cm in diameter
- 2tbsp plus 1tsp sesame seeds
- 4tbsp neutral oil, such as safflower or grapeseed
- 150g roughly chopped, drained kimchi (preferably homemade, see right), plus 2tbsp of the kimchi liquid
- 1tsp toasted sesame oil
- 1 head Little Gem lettuce, root end and floppy outer leaves discarded, leaves separated
Method
Put a steamer insert (or a colander, so long as the pot’s lid can still close) in a large pot with a lid. Add about 1cm water to the pot, pop on the lid, and bring to the boil over high heat. Add the daikon radishes to the steamer insert, cover again, and let them steam for 12 to 15 minutes until they are fully tender but not mushy. Remove the daikon and let it cool. Put the steamed and raw radishes in the fridge to chill for about 15 minutes.
Meanwhile, put the sesame seeds in a small frying pan. Set it over medium heat and toast, stirring for 3 to 5 minutes and tossing frequently until they’re a few shades darker. Transfer them to a bowl to cool. Set 1tsp of the seeds aside and pour the rest into a mortar, along with a pinch of salt. Thoroughly pound the seeds, add 1tbsp of the neutral oil and stir until smooth.
Pulse half of the drained kimchi in a small food processor until you have a coarse purée. Transfer it to a bowl and mix in the rest of the kimchi, the kimchi liquid, the sesame oil, the remaining 3tbsp of the neutral oil, and 1tsp of flaky sea salt.
Combine the kimchi mixture, steamed radishes, raw radishes and Little Gem leaves in a large bowl and toss well. Season to taste with salt and transfer the vegetables to a plate in a heap. Drizzle the sesame paste mixture over the vegetables, then sprinkle on the remaining sesame seeds.
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