Korean radish is a popular ingredient in Korean and Japanese dishes. It is harvested in the fall and winter and it is white to ivory in color. It has a firm flesh with a mild flavor. Korean radish provides vitamin C, protein, folate and dietary fiber and is low in calories. This type of radish is commonly used in a Korean dish called Kimchi, but you can pickle it or use it in soups, salads or other savory dishes.
Sweet Pickled Radish
Step 1
Add the water, vinegar, turmeric, and sugar to a saucepan and bring to a boil over medium heat. Stir to dissolve the sugar. Remove the saucepan from the heat and let it cool.
Step 2
Peel and slice the radish into rounds about 1/4 inch thick. Add them to a colander with the salt and mix well. Place the colander over a bowl and let the radish drain for one hour.
Step 3
Rinse the salt off the radish in the colander with running water and dry well. Place the radish in a glass jar.
Step 4
Pour the cooled vinegar and water brine through a coffee filter into the glass jar to cover the radish. Cover the jar and refrigerate for four hours or overnight.
Korean Radish Soup
Step 1
Fill a soup pot with water and add pork bones to the water. Boil the pork bones for five minutes on high heat. Remove the pot from heat and drain the water out of the pot.
Step 2
Add ginger and 4 cups of water to the pork bones. Boil the ingredients on high heat for 10 minutes. Reduce heat to low and simmer for about 90 minutes.
Step 3
Cut the radish into circles about 1/2 inch thick and then quarter the circles. Add the radish to the soup mixture and let it cook on low heat for 20 minutes. Remove the soup from the heat and add green onions and some salt to taste.
Korean Radish Salad
Step 1
Place the Korean radish in a colander over your sink and sprinkle with the salt. Let the radish and salt sit for 30 minutes and then rinse with cold water.
Step 2
Add the rice vinegar, sugar and rice wine to a saucepan and cook over medium heat until the sugar dissolves; stirring constantly.
Step 3
Place radish and vinegar mixture in a airtight container and shake well. Refrigerate the salad for at least 20 minutes before serving. Just before serving, sprinkle the salad with crushed peanuts.
Tips and Warnings
- Sweet pickled radish will keep in the glass jar for about two weeks. Korean and daikon radish are interchangeable in recipes.
Things You'll Need
- Sweet Pickled Radish:
- 1 cup water
- 1 cup rice vinegar
- 1/4 tsp. turmeric
- 1 cup sugar
- 1/4 cup salt
- 1 lb. Korean radish
- Saucepan
- Colander
- Bowl
- Coffee filter
- Glass jar
- Korean Radish Soup:
- 1 pound pork bones
- 1 pound Korean radish
- Chopped green onions
- Sliced fresh ginger
- Water
- Soup pot
- Korean Radish Salad:
- 2 cups Korean radish, cut julienne style
- 1 tsp. salt
- 1 tbsp. rice vinegar
- 2 tsp. granulated sugar
- 1 tsp sweet rice wine
- Crushed peanuts
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