Korean radish: 10 recipes

Content

1 How to pickle radish
2 Classic Korean radish recipe
3 Korean radish salad with sesame and cumin
4 Radish with carrots in Korean
5 Japanese pickled radish
6 The easiest recipe for pickled radish in Korean
7 Korean radish and carrot salad with bell pepper
8 Korean green radish with onion and soy sauce
9 Radish marinated in Korean with turmeric
10 Original recipe for Korean radish and pear salad
11 Radish kimchi with ginger and green onions
12 Conclusion

There are many different recipes for preparing radishes. Korean radish is an excellent oriental recipe that will please any gourmet. In addition to its unusual taste, it attracts with its crispy structure and juicy appearance. This dish can be served as an appetizer on any holiday table.

How to pickle radish

Pickled radish can be prepared according to various recipes. There is a version of pickled vegetables in Korean, Japanese and even Chinese recipes. But first of all, it is important to prepare the ingredients correctly. Root crops must be strong, without signs of mold, rot, or disease. Before cooking, the vegetable must be rinsed under running water and peeled using a vegetable peeler.

Black radish or daikon is used for the marinade. You can cook Margelan radish in Korean or even watermelon. Any variety at the request of the housewife is suitable. You can also use white and green radishes.It all depends on the specific recipe and the preferences of the housewife.

For sealing, it is better to use glass jars, which should first be washed with soda and sterilized.

Classic Korean radish recipe

Cooking radish in Korean is not difficult. It is important to assemble all the ingredients correctly:

vegetables 1 kg;
3 cloves of garlic;
2 chili peppers;
2 small spoons of salt;
a tablespoon of granulated sugar;
30 g green onions;
9% vinegar - half a spoon;
add seasonings to taste.

Cooking algorithm with step-by-step instructions:

Cut the root vegetable into cubes.
Finely chop the pepper and mix with radish and salt.
Leave in a warm place for 2 hours, squeeze out the juice.
Add all remaining ingredients to the brine.
Mix root vegetables and brine.

Place in sterilized jars and seal tightly. For storage, it is better to put it in a dark, cool room, without signs of mold or moisture.

Korean radish salad with sesame and cumin

Korean green radish salad has become a familiar dish on many tables, despite its Eastern origin. Salad ingredients:

half a kilo of green radish;
3 cloves of garlic;
1 onion;
6% vinegar - half a teaspoon;
vegetable oil - teaspoon;
sesame seeds - teaspoon;
salt, cumin, hot red pepper, cilantro and other spices to taste.

Cooking instructions:

Wash, peel and grate the root vegetable using a Korean carrot grater.
Add salt, leave to release juice for 30 minutes. This way the bitterness will go away.
Grind cilantro and cumin, add pepper, stir.
Squeeze the garlic through a press.
Cut the onion into half rings and fry in vegetable oil until soft and golden brown.
Add sesame seeds and garlic to the onion and simmer for 4 minutes.
Add spices at the very end.
Squeeze the radish from the juice and mix with onions and spices.
Add vinegar and leave in the refrigerator for about 12 hours.

The salad is ready, it can be put on the festive table.

Radish with carrots in Korean

The Korean-style radish and carrot recipe at home is very popular, especially since even a novice housewife can prepare it. The ingredients are simple, the cooking algorithm is also not particularly unique.

Ingredients for marinated salad:

400 g white root vegetable;
600 g carrots;
2 spoons of coriander;
ground red pepper - a small spoon;
6 cloves of garlic;
2 tbsp. spoons of soy sauce;
4 tbsp. spoons 9% vinegar;
half a glass of vegetable oil.

You can prepare this salad according to the following instructions:

Wash and peel the root vegetables.
Grate vegetables for Korean salads.
Crush the garlic and mix with all the spices in a separate container.
Mix everything with vinegar and soy sauce.
Heat the oil in a frying pan until hot.
Pour the resulting marinade over the grated root vegetables, previously placed in hot and sterilized jars.
Add heated oil to this and immediately roll it up.

This salad will last successfully throughout the winter, but you can also simply put it in the refrigerator and after an hour, when the salad has marinated, you can eat it and serve it.

Japanese pickled radish

Experts recommend using daikon for this delicious recipe. This is an excellent preparation for the winter, tasty and rich in vitamins. Ingredients for preparation:

daikon - 800 g;
1200 ml water;
1.5 large spoons of coarse salt;
80 g granulated sugar;
220 ml rice vinegar;
ground saffron - 1.5 tablespoons.

Cooking step by step:

Peel, wash, and grate vegetables in long strips.
Place in hot, sterilized jars.
Prepare a marinade from water, granulated sugar and salt. Bring to a boil and add saffron.
Boil for 5 minutes, add rice vinegar.
Pour radish into jars.

Then sterilize the jars for about 15 minutes and seal them with lids. Wrap in a warm blanket and leave to cool for a day. After this, you can lower it to the basement for storage for the winter.

The easiest recipe for pickled radish in Korean

Pickled black radish according to a simple recipe with a minimum number of ingredients and little time. Products for the recipe:

1 kg of vegetable;
water liter;
200 ml apple cider vinegar;
50g salt;
200 g granulated sugar;
5 onions;
seasoning and dill as desired.

Recipe:

Cut the root vegetable into slices or grate.
Pour cold water, add salt, leave for an hour so that the bitterness goes away.
Cut the onion into rings.
Prepare a marinade from salt, sugar, seasonings.
After the marinade boils, add vinegar.
Rinse the root vegetable from brine and place in sterilized jars.
Place the onion on top and pour the marinade over it.

Roll up the jars and put them in the cellar for storage.

Korean radish and carrot salad with bell pepper

To prepare you will need:

300 grams of root vegetables;
200 grams of carrots and sweet peppers;
3 cloves of garlic;
20 grams of salt;
5 grams of sugar;
30 g vinegar;
250 ml water.

Salad recipe:

Cut the pepper into strips, after removing the seeds.
Grate the vegetable using a Korean carrot grater.
Mix root vegetables and pepper.
Wash the carrots, peel and grate.
Compact all vegetables and root vegetables into a jar.
Prepare the marinade and pour the vegetables into the jar.

Roll up and wrap in a blanket.After a day you can go down to the cellar.

Korean green radish with onion and soy sauce

Korean radish always looks appetizing in recipes with photos. If you prepare this salad correctly with soy sauce and additional ingredients, then any gourmet will like the dish.

Ingredients for making an amazing salad:

daikon - 450 grams;
1 carrot;
half an onion;
2 cloves of garlic;
a teaspoon of granulated sugar;
half a large spoon of soy sauce;
a small spoonful of red pepper, vinegar and sesame seeds;
a quarter teaspoon of ground black pepper;
salt to taste.

Cooking method:

Wash the carrots and root vegetables, peel and cut into strips.
Add salt and leave for 30 minutes.
The resulting juice must be drained.
Chop the garlic and add to the root vegetables along with salt, sugar, vinegar, pepper and other spices according to the recipe.
Add onion half rings and soy sauce.
Stir and refrigerate for a couple of hours.

A delicious salad for all household members is ready. After marinating, you can serve.

Radish marinated in Korean with turmeric

Another recipe for Korean black radish involves the use of turmeric. This spice gives a special taste and pleasant aroma to the Asian snack. Ingredients for cooking:

100 g daikon;
50 ml rice vinegar;
50 ml water;
50 g granulated sugar;
a fifth of a teaspoon of turmeric;
the same amount of sea salt.

It’s easy to prepare a healthy, vitamin-packed salad:

In a small saucepan, prepare a marinade of vinegar, sugar, turmeric, salt and sugar with water.
Cut the radish into slices, add salt and leave for a day.
Place the circles in a jar and then pour in the marinade.
Sterilize and seal tightly.

Then the finished salad can be stored in the cellar.

Original recipe for Korean radish and pear salad

Korean radish kimchi is an excellent recipe with a lot of ingredients and an unusual taste. Ingredients for preparing a delicious Asian snack:

2 kg daikon;
2 carrots;
1 pear;
a bunch of green onions;
25 g ginger;
Yannim - 3 large spoons;
50 ml soy sauce;
2 large spoons of salt and sugar.

The cooking method is simple:

Peel the vegetables and cut into cubes.
Add salt and sugar to the radish in a saucepan or enamel bowl.
Stir and leave for 30 minutes, stirring every 10 minutes.
Leave the resulting juice in an amount of 50 ml, pour out the rest.
Cut the carrots into strips, chop the ginger.
Cut the pear into cubes and the onion into pieces 5 cm long.
Add chopped vegetables and yannim to the root vegetable.
Add juice and soy sauce.
Mix everything, preferably with gloved hands.
Place in a container, compact and let ferment for 2 days.
After two days, you can put it in the refrigerator and eat the finished radish.

This is a great dish for lovers of foreign cuisines. If you want to surprise your guests, this is a great way.

Radish kimchi with ginger and green onions

Korean radish kimchi is another option for preparing a delicious rare dish. Products for cooking:

2 kg daikon;
2 large spoons of salt and granulated sugar;
ginger root - tablespoon;
4 stalks of green onions;
6 cloves of garlic;
100 grams of red pepper flakes;
60 ml soy sauce.

The cooking method is not complicated. This is accessible to anyone, even an inexperienced cook:

Cut the daikon into small cubes.
Place in a container and mix with salt and sugar.
Leave some of the juice for preparing the marinade, drain the rest.
Finely chop the ginger, green onions and garlic.
Add ginger, onion, garlic, soy sauce and 70 ml of juice to the radish.
To stir thoroughly.

You can serve immediately or refrigerate for 1-2 hours.

Conclusion

Korean radish is an excellent recipe for an oriental snack that has long taken root on the Russian table. Preparing such a snack is simple, but it is important to maintain all proportions. The snack turns out to be spicy and, depending on the added components and seasonings, the spiciness can be made more or less intense. The snack should be stored in a cool place. In order for the root vegetable to marinate better, it is initially recommended to leave it for fermentation indoors at room temperature for a couple of days.