📝 About This Recipe
This vibrant fusion condiment marries the crisp, peppery bite of Korean Daikon radish (Mu) with the zesty, herbaceous soul of a classic Mexican Pico de Gallo. By replacing the traditional heavy tomato base with finely diced radish and infusing it with smoky Gochugaru flakes, we create a refreshing salsa that offers a unique textural snap. It is the ultimate bridge between a traditional kimchi and a garden-fresh relish, designed to cut through the richness of grilled meats with its bright acidity and subtle heat.
🥗 Ingredients
The Radish Base
- 2 cups Daikon Radish (peeled and cut into 1/4-inch cubes)
- 1/2 teaspoon Kosher Salt (for drawing out excess moisture)
Fresh Aromatics
- 1/2 cup Red Onion (finely diced)
- 1 large Jalapeño (seeded and minced)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 2 stalks Green Onions (thinly sliced)
- 1 medium Roma Tomato (seeded and finely diced for a hint of color)
The K-Mex Dressing
- 1 tablespoon Gochugaru (Korean Chili Flakes) (adjust for spice level)
- 3 tablespoons Fresh Lime Juice (about 1.5 large limes)
- 1 tablespoon Rice Vinegar (unseasoned)
- 1 teaspoon Toasted Sesame Oil (for a nutty finish)
- 1/2 teaspoon Granulated Sugar (to balance the acidity)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Begin by preparing the daikon radish. Peel the skin and dice the radish into uniform 1/4-inch cubes to ensure a consistent crunch in every bite.
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2
Place the diced daikon in a colander and sprinkle with 1/2 teaspoon of kosher salt. Toss well and let it sit for 10 minutes; this draws out excess water so the salsa stays crisp rather than soggy.
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3
While the radish rests, soak the finely diced red onion in a small bowl of ice water for 5 minutes. This removes the harsh 'bite' of the onion while keeping it crunchy.
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4
In a large mixing bowl, whisk together the lime juice, rice vinegar, sugar, and toasted sesame oil until the sugar is fully dissolved.
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5
Stir the Gochugaru (Korean chili flakes) into the liquid dressing. Letting the flakes sit in the acid for a few minutes helps release their vibrant red color and smoky flavor.
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6
Rinse the salted daikon under cold water to remove excess salt, then pat it thoroughly dry with a clean kitchen towel or paper towels.
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7
Drain the red onions and pat them dry as well.
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8
Add the dried daikon, red onions, minced jalapeño, and diced tomato to the bowl with the dressing.
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9
Fold in the chopped cilantro and sliced green onions gently to avoid bruising the herbs.
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10
Toss everything together until the vegetables are evenly coated in the red-tinted dressing.
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11
Taste and adjust seasoning. You may want an extra squeeze of lime or a pinch more salt depending on the sweetness of the radish.
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12
Sprinkle the toasted sesame seeds over the top as a final garnish.
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13
For the best flavor, let the Pico de Gallo chill in the refrigerator for at least 20 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always use a sharp knife when dicing the daikon to ensure clean edges which keep the radish crisp longer. If you cannot find Gochugaru, you can substitute with a mix of smoked paprika and a pinch of cayenne, though the flavor profile will shift slightly. Make sure to seed your tomatoes and jalapeños thoroughly to prevent the salsa from becoming too watery. This salsa is best eaten the day it is made, as the radish will eventually lose its signature snap if stored overnight. For an extra K-Mex kick, add a teaspoon of minced garlic or a tiny drop of fish sauce for deep umami.
🍽️ Serving Suggestions
Serve as a bright topping for Bulgogi Beef Tacos or Spicy Pork Carnitas. Use it as a refreshing side dish for Korean Fried Chicken to cut through the oil. Pair with thick-cut corn tortilla chips and a cold Mexican lager or a ginger-infused Soju cocktail. Spoon it over a grilled salmon fillet or a rice bowl for an instant flavor upgrade. Add it to a Kimchi Quesadilla for a fresh, raw textural contrast to the melted cheese.