Daikon in Korean

Daikon is an unusual vegetable whose homeland is Japan, where it was bred through selective breeding from the so-called Chinese radish or lobo. It does not contain the usual rare bitterness, and the aroma is also rather weakly expressed. But dishes made from it are especially popular in Asian countries. Pickled daikon is a dish that no restaurant menu in Eastern countries can do without.

How to pickle daikon

Since daikon does not have its own distinct taste and smell, the vegetable is able to well absorb various aromas of herbs and spices.

Therefore, there are different variations of recipes for this dish among different Asian peoples. The most famous recipes for pickled daikon in Korean, since they usually use the maximum variety of spices. The result is a dish that is sometimes impossible to tear yourself away from. These recipes are so popular that many even call daikon Korean radish.

For pickling, you can use any variety of daikon. In Japanese, daikon translates as “big root,” and, indeed, the vegetable slightly resembles a huge carrot, but only white.Usually the vegetable is cut into small slices; their thickness determines how long it will take to marinate.

To speed up the process of making pickled daikon, you can grate the vegetable. It looks especially beautiful if you grate it on a Korean carrot grater.

In original Korean or Japanese recipes, rice vinegar is mandatory for pickling daikon. But it’s not always easy to get it, so you can use regular table vinegar, or at least wine or balsamic vinegar.

Store properly prepared pickled daikon in the refrigerator for up to two weeks. Therefore, one should not be afraid to prepare it in relatively large volumes.

Korean pickled daikon

According to this recipe, the dish turns out moderately spicy, crispy, spicy and very tasty.

You will need:

• 610 g daikon;
• 90 g onions;
• 60 ml odorless olive, sesame or sunflower oil;
• 20 ml rice or wine vinegar;
• 4-5 cloves of garlic;
• 5 g salt;
• 2.5 g ground red pepper;
• 1 tsp. ground coriander;
• 1 tsp. ground paprika;
• 5 g granulated sugar;
• 2 g ground cloves.

There is one characteristic detail in making a pickled daikon dish according to any of the Korean recipes. To season it, be sure to use vegetable oil fried with onions. Moreover, whether to use fried onions for dressing or not is a matter of taste for the housewife herself. The original Korean recipe does not use it.

So, we marinate daikon in Korean as follows:

1. Root vegetables are washed, peeled using a knife or potato peeler and grated on a Korean carrot grater.
2. If the daikon is quite mature, then the required amount of salt is added to it and squeezed until the juice appears.
   
   
   Attention! Very young root vegetables do not need to be squeezed - they release a sufficient amount of juice on their own.
3. Garlic cloves are turned into a puree using a special press.
4. Mix daikon and garlic in a bowl, add all the spices and mix well.
5. Cut the onion into small cubes, place in a frying pan heated with oil and fry until barely golden brown, stirring constantly.
6. The aromatic oil from frying the onions is passed through a strainer and poured over the daikon with spices. Vinegar and sugar are also added there.
7. To make the snack look as attractive as possible, turmeric or saffron is often added to it. But since these spices are quite expensive (especially saffron), in recent years food dyes, yellow or green, slightly diluted with water, are often used to give the snack a bright color tint.
8. The pickled daikon is left to steep for at least 5 hours, after which the dish is ready to eat.

It can be eaten as an independent snack, or you can make it the basis for a salad by adding red bell peppers, fresh or pickled cucumbers and grated carrots cut into strips.

Daikon with carrots in Korean

However, there is an independent recipe for making Korean pickled daikon with carrots.

For this you will need:

• 300 g daikon;
• 200 g carrots;
• 40 ml vegetable oil;
• 1 tsp. coriander;
• 15 ml apple cider vinegar;
• 5 g salt;
• 2 cloves of garlic;
• a pinch of ground red pepper;
• 5 g sugar.

The procedure for making pickled daikon with carrots in Korean is no different from that described above. Before mixing carrots with other vegetables, be sure to sprinkle them with salt and knead thoroughly until the juice releases.

Korean cabbage with daikon

Korean cabbage has its own name - kimchi. Although in recent years the traditional recipe has expanded somewhat and kimchi is prepared not only from cabbage, but also from beet leaves, radishes, cucumbers and radishes.

But this chapter will look at a traditional Korean cabbage kimchi recipe with the addition of daikon radish. This dish not only has an attractive taste, but also perfectly relieves both cold symptoms and the consequences of a hangover.

You will need:

• 2 heads of Chinese cabbage;
• 500 g red bell pepper;
• 500 g daikon;
• head of garlic;
• a bunch of greenery;
• 40 g red hot pepper;
• 15 g ginger;
• 2 liters of water;
• 50 g salt;
• 15 g sugar.

Making Korean kimchi from daikon according to this recipe usually takes 3 days.

1. Each head of cabbage is divided into 4 parts. Then each part is cut across the fibers into several pieces with a thickness of at least 3-4 cm.
2. In a large saucepan, add salt to the cabbage and, stirring everything with your hands, rub it into pieces of vegetables for several minutes.
3. Then fill it with cold water, cover it with a plate and place it under a weight (you can use a large jar of water) for 24 hours.
4. After a day, the cabbage slices are transferred to a colander and washed under running water to remove excess salt.
5. At the same time prepare the sauce - grind garlic, red hot pepper and ginger through a meat grinder or using a blender, add a few tablespoons of water.
6. Daikon and bell pepper are cut into strips, the greens are coarsely chopped
7. In a large container, mix all the vegetables, herbs, sugar and sauce mixture.
8. The finished salad can be placed in jars, or it can be left in a pan and placed in a cool and dark place.
9. Every day you need to check the dish and release any accumulated gases by piercing it with a fork.
10. After three days you can do a tasting, but the final taste of pickled cabbage with daikon can take about a week to take shape.

Recipe for daikon marinated with turmeric

To prepare a delicious and beautiful snack in Korean you will need:

• 1 kg of root vegetables;
• 1 tbsp. l. turmeric;
• 500 ml of clean water;
• 5 cloves of garlic;
• 2.5 tbsp. l. 9% vinegar;
• 30 g salt;
• 120 g sugar;
• bay leaf, allspice and cloves - to taste.

Manufacturing:

1. Root vegetables are washed, the skin is removed from them using a vegetable peeler, and with the same tool they are cut into very thin, almost transparent circles.
   
2. The circles are mixed with salt and stirred carefully, making sure that each piece is sufficiently salted.
3. Cut the garlic cloves into the same thin pieces.
4. Prepare the marinade in a separate bowl by adding sugar and all the spices to boiling water. After 5 minutes of boiling, add vinegar and turn off the heat.
5. Daikon is combined with garlic and poured with hot marinade.
   
6. A plate is placed on top, on which the load is placed. In this form, the dish is left to cool in the room, and then put in the cold for 12 hours.
7. After which the pickled vegetable can be transferred to a sterile jar and either served or hidden in the refrigerator for storage.

How to pickle daikon with saffron

Saffron is truly a royal spice that can give pickled vegetables a unique taste and aroma.

But in the recipe for pickled daikon in Japanese, saffron is necessarily used, and in this case there is no need to add any other spices to the dish.

So, you will need:

• 300 g daikon;
• 100 ml water;
• 225 ml rice vinegar;
• 1 g saffron;
• 120 g sugar;
• 30 g salt.

Manufacturing:

1. First, the so-called saffron water is prepared. To do this, 1 g of saffron is diluted in 45 ml of boiling water.
2. The root vegetable is peeled and cut into thin long bars, which are placed in small glass jars.
   
3. Water is heated to 50 °C, salt, sugar and rice vinegar are dissolved in it. Add saffron water.
4. The resulting marinade is poured into root vegetables in jars, covered with lids and placed in a warm place for 5-7 days.
5. Store in the refrigerator for about 2 months.

Kimchi with daikon: recipe with green onions and ginger

And this interesting Korean kimchi recipe includes only daikon as a vegetable. The correct name for this particular dish in Korean is kaktugi.

You will need:

• 640 g daikon;
• 2-3 stalks of green onions;
• 4 garlic cloves;
• 45 g salt;
• 55 ml soy or fish sauce;
• 25 g sugar;
• 30 g rice flour;
• ½ tbsp. l. grated fresh ginger;
• 130 ml purified water;
• hot ground red pepper - to taste and desire.

Manufacturing:

1. Daikon is peeled and cut into small cubes.
2. Rice flour is mixed with water and heated for a few minutes in the microwave.
3. Add chopped garlic, red pepper, ginger, sugar, salt and soy sauce to the rice mixture.
4. Finely chop the green onions, combine with pieces of daikon and pour in the prepared hot sauce.
5. After thorough mixing, the vegetables are left warm for a day, after which they are stored in the refrigerator.

Conclusion

Pickled daikon can be prepared very quickly, or it can take almost a week. Although the taste will be different, each time the dish will surprise you with its usefulness and piquancy.

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