Anny: It’s radish season in Grenada and nobody understands how exuberant I become because of these local Daikon radishes. I pile my cart with radish after radish with the greediest grin on my face. I love radish because of the memories they bring of watching my mom create wonderful meals. She would roll up her sleeves and chop, dice, ferment, marinade, boil, blend… and I would just watch, drooling. Korean side dishes frequently use daikon to complement the main dish; they provide wonderful texture and flavor. So if you’re looking for something to elevate or spice up your main course, try out these two recipes.
Yeran: I’ve always loved anything pickled. Armenians usually pickle cucumbers, carrots, cauliflower, and cabbage and my mom always thought it was a weird thing for a little kid to be crazy about. I’ve also come to love everything spicy, and have to control myself not to make breakfast, lunch and dinner with too much heat. You can see how these two Korean side dishes really speak to me on a flavor level. They’re simple to make and can stay in your fridge for a very long time, so be sure to make a big batch. You won’t regret it!
Summary: The Daikon Kimchi [red] is spicy with sour + sweet notes. A classic combination would be Ox-bone Marrow Soup with Daikon kimchi. Pickled Daikon [white] is sweet and tart. It’s perfect for taming spicy dishes like our Spicy Fried Chicken Wings recipe. The pickled daikon can also be julienned and used in sandwiches such as Bánh mì.
Daikon Kimchi [red]:
This recipe is adapted from Maangchi
- 4 pounds of Daikon or radish, cubed
- 3 tablespoon of sugar
- 2 tablespoon of salt
- 10 garlic cloves
- 1 inch piece of ginger
- 1/4 cup of fish sauce
- 5 stalks of green onion, cut into 1/2 inch pieces.
- 1 tablespoon of sugar
- 2/3 cup of Korean red pepper flakes
- Peel then rinse the radish and chop into cubes.
- Place radish in a big bowl and mix with the 3 tablespoon of sugar and 2 tablespoon of salt.
- Allow the radish to sit out in room temperature for about 30 minutes. The water in the radish will be drawn out because of the salty environment.
- Pour the water from the radish into a separate bowl.
- Mince garlic and ginger and place in a medium-sized bowl. Mix in the fish sauce, sugar, green onions, 1/3 cup of the collected radish water and Korean red pepper flakes. This step could also be done in a food processor.
- Pour the delicious red sauce over the cubed radish and mix well.
- The radish should be stored in an air-tight container to allow fermentation to occur. You could leave the radish out in room temperature for a day to speed up fermentation or put them in the fridge right away. We usually eat them right away because we can’t help it.
Pickled Daikon [white]:
- 4 pounds of radish, cubed or julienned
- 1 cup of water
- 1 cup of white vinegar
- 1 cup of sugar
- 1 teaspoon of salt
- Peel and wash radish and cut into desired shape and place in an airtight container such as a jar or Tupperware
- Mix water, vinegar, sugar and salt until the sugar and salt has dissolved
- Pour liquid mixture over the daikon and refrigerate
- Pickled daikon tastes best when it has marinated in the mixture over night and will keep for weeks