hash browns made with turnips, perfect for times like now when turnips are one of the few cheap veggies I could get? I mentioned then that I'm not in love with the taste of turnips but wanted to use them anyhow because they're cheap, so I was looking for recipes?
My friend Sandy led me to discover Mu Sangchae, this really delicious Korean turnip salad. Because of the combination of spices, the taste of turnip is not overwhelming at all. My kids inhaled this salad, leaving very little for me to eat, every single time I made it. You may find that you need to double it so you can get your full share.
The original recipe is generally much spicier and much more garlicky, but I lessened the spice and the garlickiness to make it more pleasing to my palate.
3-4 large turnips or radishes
2-4 cloves garlic, to taste (4 cloves is very garlicky and spicy)
4 teaspoons sugar or honey
2 teaspoons salt
2 teaspoons sesame oil
1 teaspoon powdered ginger or 1 inch piece of ginger
4 teaspoons white vinegar, rice vinegar, or cider vinegar
2 teaspoons sesame seeds
A few sprinkles of red pepper flakes (to taste)
1. Peel turnips. Slice into thin rounds, then cut into sticks.
2. Add the rest of the ingredients. Mix well.
3. Allow to marinate for at least half an hour before serving.
If you liked this recipe, you may enjoy:
Japanese Salt Pickled Turnips
Kimchi- Korean Sauerkraut
Okonomiyaki- Japanese Cabbage Pancakes
Ever hear of Mu Sangchae? Does this sound like a recipe you'd try? How much do turnips cost where you live, at the moment? Do you like spicy or garlicky foods, or do you prefer more mild?
Linking up to Frugal Days, Sustainable Ways, Allergy Free Wednesday, Monday Mania