Korean radish: 10 recipes

Content

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

There are many different recipes for making radish. Korean radish is an excellent oriental recipe that will appeal to any gourmet. In addition to its unusual taste, it attracts with its crispy structure and juicy appearance. Such a dish can be put on any festive table as a snack.

How to pickle a radish

Pickled radish can be prepared according to various recipes. There is a variant of pickled vegetables in Korean, in Japanese and even according to a Chinese recipe. But first of all, it is important to prepare the ingredients correctly. Root crops must be strong, free from mold, rot, and disease. Before cooking, the vegetable must be rinsed under running water and peeled with a vegetable peeler.

Black radish or daikon are used for the marinade. You can make Korean-style Margelan radish or even watermelon radish. Any variety will do if the hostess wishes. You can also use white and green radish. It all depends on the specific recipe and preferences of the hostess.

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

Classic Korean Radish Recipe

Preparing Korean radish is not difficult. It is important to collect all the ingredients correctly:

vegetable 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 the radish and salt.
Leave in a warm place for 2 hours, squeeze out the juice.
Add all the remaining ingredients to the brine.
Mix root vegetable and brine.

Arrange in sterilized jars and roll up tightly. For storage, it is better to lower it into a dark, cool room, without signs of mold and moisture.

Korean radish salad with sesame seeds and cumin

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

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

Cooking instructions:

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

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

Korean radish with carrots

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

Pickled salad ingredients:

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

You can prepare such a 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 oil in a skillet until hot.
Pour the grated root vegetables with the resulting marinade, previously laid out in hot and sterilized jars.
Add heated oil here and roll up immediately.

Such a salad will successfully stand during the winter, but you can also simply put it in the refrigerator and after an hour, when the salad is marinated, it can already be eaten and served.

Japanese style pickled radish

For this delicious recipe, experts recommend using daikon. This is an excellent preparation for the winter, delicious and vitamin-rich. Ingredients for preparation:

daikon - 800 g;
1200 ml of 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 the vegetable, wash, grate in long strips.
Arrange 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 the 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 that, you can lower it into the basement for storage for the winter.

The easiest Korean pickled radish recipe

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

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

Recipe:

Cut the root vegetable into slices or grate.
Pour cold water, add salt, leave for an hour to leave the bitterness.
Cut the onion into rings.
Prepare a marinade from salt, sugar, spices.
After the marinade boils, you must add vinegar.
Rinse the root vegetable from the brine and arrange in sterilized jars.
Put the onion on top and pour over the marinade.

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

Korean radish and carrot salad with bell pepper

For cooking you will need:

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

Salad recipe:

Cut the pepper into strips, after having rid it of the seeds.
Grate the vegetable for the Korean carrots.
Stir root vegetable and pepper.
Wash, peel and grate carrots.
Tamp 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 style green radish with onions and soy sauce

Korean-style radish on recipes with photos always looks appetizing. If you properly prepare such a salad with soy sauce and additional ingredients, then any gourmet will like the dish.

Products 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 spoonful 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 carrots and root vegetables, peel and cut into strips.
Season with salt and set for 30 minutes.
The juice that turns out 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 and soy sauce in half rings.
Stir and refrigerate for a couple of hours.

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

Korean marinated radish with turmeric

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

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

Making a healthy, vitamin salad is simple:

In a small saucepan, make a marinade of vinegar, sugar, turmeric, salt and sugar with water.
Cut the radish into slices, salt and put for a day.
Transfer the circles to the jar, and then pour the marinade.
Sterilize and seal tight.

Then the finished salad can be stored in the cellar.

The original recipe for Korean radish salad with pear

Korean Radish Kimchi is a great recipe with a lot of ingredients and an unusual taste. Products for making 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 vegetable, cut into cubes.
Add salt and sugar to the radish in a saucepan or enamel bowl.
Stir and leave for 30 minutes, stir 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, the onion into 5 cm pieces.
Add chopped vegetables and yannim to the root vegetable.
Add juice and soy sauce.
Mix everything, better with gloved hands.
Put in a container, tamp and ferment for 2 days.
After two days, you can rearrange 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 - a tablespoon;
4 stalks of green onions;
6 cloves of garlic;
100 grams of red pepper flakes;
60 ml of soy sauce.

The cooking method is not difficult. This is available for any even inexperienced cook:

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

Can be served immediately or refrigerated for 1-2 hours.

Conclusion

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