Daikon in Korean

Daikon is an unusual vegetable, whose homeland is Japan, where it was bred by selection from the so-called Chinese radish or lobo. It does not have the usual rare bitterness, and the aroma is also rather weak. But dishes made from it are especially popular in Asian countries. Pickled daikon is a dish without which no restaurant menu in the countries of the East can do.

How to pickle a daikon

Since daikon lacks its own distinct taste and smell, the vegetable is able to absorb well various aromas of spices and spices.

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

Any type of daikon can be used for pickling. Translated from 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 takes to marinate.

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

Original Korean or Japanese recipes use rice vinegar for pickling daikon. But getting it is not always easy, so it is allowed to use ordinary table vinegar, or at least wine or balsamic.

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

Korean pickled daikon

According to this recipe, the dish turns out to be moderately spicy, crispy, spicy and piquant 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 of red ground pepper;
• 1 tsp ground coriander;
• 1 tsp ground paprika;
• 5 g granulated sugar;
• 2 g of ground cloves.

There is one characteristic detail in making a pickled daikon dish according to any of the Korean recipes. For its refueling, it is imperative to use vegetable oil fried with onions. And to use the fried onion itself for dressing or not is a matter of taste for the hostess herself. It is not used in the original Korean recipe.

So, marinate daikon in Korean as follows:

1. Root vegetables are washed, peeled with a knife or potato peeler and grated for Korean carrots.
2. If the daikon is quite mature, then the required amount of salt is added to it and squeezed until juice appears.
   
   
   Attention! It is not required to squeeze out very young root crops - they themselves let in a sufficient amount of juice.
3. Garlic cloves are turned into a puree mass using a special press.
4. Mix the daikon with garlic in a bowl, add all the spices and mix well.
5. Cut the onion into small cubes, put it in a frying pan heated with oil and fry until a barely noticeable golden color, stirring constantly.
6. Fragrant oil from frying onions is passed through a strainer and poured with daikon with spices. Vinegar and sugar are also added there.
7. Turmeric or saffron are often added to make the snack as appealing as possible. But since these spices are quite expensive (especially saffron), in recent years, slightly diluted food colors, yellow or green, are often used to give a snack a bright color shade.
8. The pickled daikon is left to infuse for at least 5 hours, after which the dish is ready to eat.

It can be used as a stand-alone 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 of 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 the above. Before mixing with other vegetables, carrots must be sprinkled with salt and thoroughly kneaded until the juice is released.

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 the traditional Korean cabbage kimchi recipe with daikon radish. This dish not only has an attractive taste, but also perfectly relieves both cold symptoms and the effects of a hangover.

You will need:

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

This recipe usually takes 3 days to make Korean-style kimchi from daikon.

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, sprinkle the cabbage with salt and, stirring everything with your hands, rub it into pieces of vegetables for several minutes.
3. Then pour it with cold water, cover with a plate and place it under the load (you can use a large jar of water) for 24 hours.
4. A day later, cabbage slices are transferred to a colander and washed under running water to remove excess salt.
5. At the same time, a sauce is prepared - garlic, red hot peppers and ginger are chopped through a meat grinder or using a blender, a few tablespoons of water are added.
6. Daikon and bell peppers are cut into strips, greens are coarsely chopped
7. All vegetables, herbs, sugar and sauce mixture are mixed in a large container.
8. The prepared salad can be arranged in jars, or you can leave it in a saucepan and place it in a cool and dark place.
9. Every day, the dish must be checked and the accumulated gases released by piercing with a fork.
10. After three days, tasting can be carried out, but the final taste of pickled cabbage with daikon will be able to take shape in about a week.

Turmeric pickled daikon recipe

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

• 1 kg of root vegetables;
• 1 tbsp. l. turmeric;
• 500 ml of pure 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 with the help of a vegetable peeler and with the same tool they are cut into very thin, almost transparent circles.
   
2. Mix the circles with salt and stir gently, making sure each piece is sufficiently salted.
3. Garlic cloves are cut into the same thin pieces.
4. In a separate bowl, prepare the marinade, throwing sugar and all the spices into 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 away in the cold for 12 hours.
7. After that, the pickled vegetable can be transferred to a sterile jar and either served to the table or hidden in the refrigerator for storage.

How to marinate daikon with saffron

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

But in the recipe for pickled daikon in Japanese, it is necessary to use saffron, and in this case you will not need to add any other spices to the dish.

So, you will need:

• 300 g daikon;
• 100 ml of water;
• 225 ml rice vinegar;
• 1 g saffron;
• 120 g sugar;
• 30 g of 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 sticks, which are placed in small glass jars.
   
3. The water is heated to 50 ° C, salt, sugar and rice vinegar are dissolved in it. Saffron water is added.
4. The resulting marinade is poured over 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 from vegetables. The correct name for this particular dish in Korean is cactugi.

You will need:

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

Manufacturing:

1. The daikon is peeled and cut into small cubes.
2. Rice flour is mixed with water and heated for several minutes in the microwave.
3. Add chopped garlic, red pepper, ginger, sugar, salt and soy sauce to the rice mixture.
4. Chop green onions finely, combine with pieces of daikon and pour the prepared hot sauce there.
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 cooked very quickly, or you can spend almost a week on it. Although the taste will turn out to be different, each time the dish will surprise you with its usefulness and piquancy.

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