Korean daikon recipe: 59 photos
Danmuji - Korean Pickled Radish
FAQ
Use daikon radishes any way you would use a carrot, and then some. Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Eat 'em Raw.
In fact, the Korean radish is shorter and rounder than the daikon, it has a green neck, its texture is denser and its taste is slightly more pronounced than that of the daikon which has a relatively mild flavour.
In South Korea, the vinegar-marinated radish is served when eating Korean-fried chicken. Cube-shaped, crunchy vinegar- marinated radish is a cool, crisp substitute for celery sticks. Diced radishes are soaked in boiling water, vinegar, salt, and sugar for a day or so. Then refrigerate and serve.
Korean pickled radish, with its perfect balance of sweetness, sourness, and a hint of spice, can be a great flavor boosting to any dish. You can add it as a refreshing and crunchy topping to your salad, slice it to garnish your ramen noodles, or simply eat it as a low-calorie healthy side dish.
Daikon radish is a nutritious, low-calorie cruciferous vegetable that may promote your health in various ways. Eating it may help you maintain a healthy body weight and protect against chronic conditions, such as heart disease and certain cancers.
Ssam Mu (Pickled Korean Radish Slices)
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Musaengchae (Sweet and sour radish salad)
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Video Gallery
Making the Pickled Daikon Radish from Korean Restaurants at Home [Simple Side Dish] - Time To Eat
White radish salad (Musaengchae:무생채)
How to make Danmuji | Korean Yellow Pickled Radish | 단무지
Cubed radish kimchi (kkakdugi: 깍두기)
Radish Kimchi
Daikon Radish Recipe (EASY Daikon Radish Salad)
Mike Karabeini
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