Lightly Pickled Radish (Mu Saengchae)

This spicy, tangy banchan, or side dish, is a refreshing contrast to rich Korean barbecued beef and chicken. If you can’t find daikon, you can use red radishes instead.

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  5 oz. piece daikon (3 to 4 inches long), peeled
  
  


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  1 Tbs. granulated sugar
  
  


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  1-1/2 tsp. plain rice vinegar
  
  


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  1 tsp. gochugaru (Korean red chile flakes) or crushed red pepper flakes, or to taste
  
  


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  1/4 tsp. minced garlic
  
  


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  1/2 tsp. kosher salt
  
  

Using a mandoline or a sharp chef’s knife, cut the daikon lengthwise into 1/8-inch strips. Transfer to a large bowl and gently mix in the remaining ingredients. Cover and refrigerate until chilled, at least 1 hour. Drain the excess liquid and serve cold.