Purple Radish Banchan

Prep time: 15 min
Serves 2 (more, if served with other banchan) 

Banchan are small side dishes that accompany a Korean meal and are meant to be shared.

• 2 cups lightly packed purple radish microgreens (or other spicy microgreen)

• 1 green onion, chopped

• 1 clove garlic, minced

• 1 tbsp sesame oil

• 1 tsp fish sauce

• 1-3 tsp gochugaru (Korean red pepper flakes), depending on your love of spice

• 1 tbsp sesame seeds 

• Pinch of salt

Fill a large mixing bowl or pot with cold water and several ice cubes. Add the microgreens to the ice bath and use your hands to gently swirl for 30 seconds. This helps rinse and clean the microgreens while also helping them crisp up. Gently drain the water and place the microgreens on a few sheets of paper towels to dry off. Pat them carefully to remove any excess water. 

While the microgreens dry, chop the green onion (both white and green parts) into thin slices. Mince the garlic and add both to another mixing bowl.

Add the sesame oil, fish sauce, gochugaru, sesame seeds, and salt. Stir to combine and then add the purple radish microgreens. Adjust seasoning to taste.

Serve over soft pillowy rice or alongside other banchan.