Daikon Radish Recipes Korean

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4 hours ago Heat oil. Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper. Add all ingredients for the cooking sauce. Cook over medium heat, …

Rating: 5/5(13)
Total Time: 40 mins
Category: Chicken Breast
Calories: 574 per serving
1. Peel daikon and cut into 1/2 inch half moons.
2. Cut chicken into 1/2- 1 inch pieces.
3. Heat oil. Add daikon and chicken and sauté over high heat. Stir in crushed garlic and chili flakes/pepper.
4. Add all ingredients for the cooking sauce. Cook over medium heat, constantly skimming.

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8 hours ago Easy Korean daikon radish salad! This radish salad is light, fresh, crunchy, spicy and delicious. Make it in less than 10 mins! Today I'm sharing an …

Rating: 5/5(10)
Total Time: 10 mins
Category: Side Dishes
Calories: 18 per serving
1. Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about 2.5 inch) long match stick style.
2. Put the radish into a mixing bowl then add the sauce. Mix them well with your hands. Garnish with the green onion.
3. Transfer the seasoned radish into a glass container and rest it for 30 mins in the fridge then serve. Or you can eat it straight away. Any unused portion can be refrigerated for 5 to 7 days.

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9 hours ago Korean Daikon Radish Recipe sharerecipes.net. 8 hours ago Korean Pickled Radish Recipe Low Carb Recipes. 1 hours ago Daikon Radish, Korean Pickles, Low Carb Side, Pickle, Radish Recipe.Servings: 12.Calories: 5 kcal. Ingredients . ¾ c Vinegar White or Rice* ¾ c Water; ½ c Monkfruit sweetener; 2 Garlic cloves cut in quarters; ½ tsp Tumeric** 1 tbsp Salt; 1 bay leaf; 1 …

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1 hours ago In a medium saucepan, stir together water, vinegar, sugar, salt, garlic, turmeric, peppercorns, and bay leaves. Bring to a boil over medium-high heat, stirring to ensure that sugar fully dissolves. Remove from heat and add daikon. Press a paper towel directly against the surface of the brine and let cool to room temperature, 1 to 2 hours.

Cuisine: Korean
Total Time: 2 hrs
Category: Sides
Calories: 28 per serving

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5 hours ago Crunchy Korean pickled radishes are a combination of sweet and sour flavors. Made with daikon, and cut into cubes, it makes for a simple side …

Rating: 5/5(4)
Total Time: 24 hrs 10 mins
Category: Sides, Snack
Calories: 45 per serving

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8 hours ago Daikon radish or winter radish is sweet and nutritious. From salad to main dishes, these daikon radish recipes are a must-try. Daikon radish, winter radish, you name it. The vegetable has different names in different countries, which proves its …

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Just Now Traditional recipes typically use the stout, white-fleshed Korean radish which has a crisp texture and flavor similar to Daikon. I typically make my version with purple Daikon …

Cuisine: Korean
Total Time: 74 hrs
Category: Ferment
Calories: 22 per serving
1. Combine all ingredients in a medium-sized mixing bowl. Stir gently until the gochugaru and salt evenly coats the vegetables. Cover the bowl, and allow them to marinate in the salt until the daikon releases its juice, about 2 hours.
2. Pack the contents of the bowl tightly into a quart-sized mason jar, pressing firmly down as you go to allow air bubbles to escape and to fully fill the jar, and so that the brine covers the vegetables. Weigh down the vegetables with a glass weight (like this), and then seal the jar with an airlocked lid like this. Allow the daikon to ferment for 2 weeks, and then transfer to the refrigerator.

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9 hours ago Daikon Radish is delicious raw. You don’t need to blanch it. You can just slice it into disks or match-sticks, or even grating it would be fine. I sometimes buy daikon radish just to cut into slices and eat with a little bit of red miso mixed …

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3 hours ago In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from …

Rating: 5/5(4)
Author: Tyler Florence
Cuisine: Asian
Category: Condiment
1. In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
2. Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

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9 hours ago Thank you for the recipe for pickling radishes. I love shopping in an Asian market because of the excellent produce and specialty meats. I …

Rating: 4.9/5(16)
Estimated Reading Time: 5 mins

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6 hours ago Notes and Variations . Using red radishes: if you can't find a daikon radish, you could use a traditional red radish in this recipe as well. Using Korean spices: I love to …

Rating: 5/5(1)
Total Time: 8 hrs 15 mins
Category: Side Dish
Calories: 30 per serving
1. Rinse one pound of radish (either Daikon or Korean radish). Then, slice the ends of the radishes and peel them. Finally, slice them into roughly even sized cubes. Add the radish cubes to an airtight glass jar.
2. Then, prepare the pickling liquid. Add half cup of distilled white vinegar, half cup of water, three tablespoons of sugar and one teaspoon of salt to a small saucepan. Heat this until it dissolves, then allow it to cool to room temperature.
3. Add two cloves of garlic and a teaspoon of Korean gochugaru (optional) to the jar with the radish cubes. Then, pour the pickling liquid over the radishes until it covers all of them fully.
4. Close the jar tightly and refrigerate overnight. Your pickled radishes will be ready to go the next day.

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7 hours ago Recipes / Korean recipes using daikon radish (1000+) Braised Black Cod with Daikon Radish . 4262 views. Powder, 1/2 Daikon radish, peeled and cut Braise, cuisine: Korean, special category. Simmered Daikon Radish (forofuki-daikon) 6630 views. Vegetables, ingredients: 18 oz Daikon radish (long white radish that looks like a huge.

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7 hours ago There are many types of radishes. The Korean daikon is ideal for pickling while the long type of daikon is good for cooking. One option is to mix …

Rating: 4.8/5(10)
Category: Side
Cuisine: Korean
Total Time: 10 mins

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7 hours ago Boiled Daikon Recipe Instructions. Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock (235ml), 1 tablespoon oyster sauce …

Rating: 4.9/5(13)
Total Time: 30 mins
Category: Vegetables
Calories: 28 per serving
1. Cut the daikon into half-inch thick, bite-sized pieces. In a pot, add 1 slice ginger, 1 cup water or stock (235ml), 1 tablespoon oyster sauce (16 g), ½ teaspoon salt (2 g), ¼ teaspoon sugar (1 g), ¼ teaspoon ground white pepper (a large pinch), and stir to combine. Add the daikon.
2. Cover and bring everything to a boil, then reduce the heat to medium. Cook for 20 minutes until the daikon is fork tender, stirring occasionally.
3. Right before serving, add in the chopped scallion, and a few drops of sesame oil (optional). Mix well and serve!

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9 hours ago Instructions. Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into matchsticks …

Rating: 4.4/5(43)
Category: Salad
Cuisine: Korean
Total Time: 20 mins
1. Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a small knife. Peel the skin only if necessary. Cut into matchsticks (about 1/8 to 1/4-inch thick).
2. Sprinkle the salt over the radish and toss well to coat evenly. Let sit for about 20 minutes until the radish has softened and released some liquid. Drain excess liquid. Do not rinse.
3. Add all the remaining ingredients, except the scallion and sesame seeds. Mix well by hand. Taste and add more salt or fish sauce, if necessary.
4. Throw in the scallion and sesame seeds and toss everything well.

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4 hours ago Korean pickled radish is called 치킨 무 (chicken mu). 치킨 (chicken) is the phonetic translation of the word chicken. 무 (mu) is Korean for daikon. So, put the two words …

Cuisine: Korean
Category: KOREAN FOOD, RECIPES, Side Dishes
Servings: 8
Total Time: 2 hrs 5 mins
1. In a sanitized glass container (eg: mason jar), put in all the cubed daikon and set aside.
2. In a mixing bowl, put the rest of the ingredients together until the sugar and salt are dissolved.
3. Once everything has dissolved, gently pour the wet mixture over the daikon.
4. Store at room temperature for 1-2 hours and then store it in the fridge for up to a few weeks. (If you have a specialized kimchi refrigerator, I have stored it for up to a couple months without it losing its crunchiness.)

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1 hours ago Daikon radish is a popular vegetable used in many Japanese and Korean dishes. It’s often used in stews, salads, and also pickles very well. This spicy daikon radish salad, …

Cuisine: Korean
Total Time: 15 mins
Category: Side
Calories: 36 per serving
1. Peel the daikon and julienne, or shred using a mandolin slicer, into 2-inch long sticks. The thickness of the sticks isn’t that important, cut it the way you like it (I personally like thin sticks).
2. Hold the daikon sticks in your hands and gently squeeze out excess water. Just do it once – we are not trying to get rid of all the water but just the excess. Transfer to a bowl.
3. In a separate bowl, mix the pepper flakes, fish sauce, garlic, sesame oil, and salt, and pour the sauce over the daikon.
4. Cover the hand you will be using for mixing with a plastic glove, or cover it with a plastic bag. Mix the daikon and sauce well and add the scallions. Cover the bowl with a lid or plastic wrap. If you are using a plastic mixing bowl, transfer the mixture to a glass bowl to prevent staining.

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Just Now rice and salmon in wrap. Credit: Linda T. View Recipe. this link opens in a new tab. Green onions, daikon radishes, and cucumbers are tossed in a mixture of rice wine vinegar, soy sauce, wasabi paste, and ground ginger. The veggie mixture, rice, and canned salmon are wrapped in flour tortillas.

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5 hours ago This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still …

Rating: 5/5(1)
Total Time: 15 mins
Category: Vegetable
Calories: 41 per serving
1. Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
2. Place the radish in a medium bowl and mix with the red pepper powder.
3. Add the sugar, salt, green onion and garlic, stir to combine.
4. Sprinkle the radish mixture with the vinegar and mix well.

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9 hours ago Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and

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5 hours ago Cut radish into uniform strips or squares. Sprinkle radish pieces with sugar and salt, and toss gently to combine. Add vinegar, stirring to coat. Let sit about 15 minutes before serving. Recipe Tags: Korean side. side dish. asian.

Rating: 3.7/5(30)
Total Time: 20 mins
Category: Side Dish, Condiment
Calories: 31 per serving

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5 hours ago Chop the daikon into rounds or cubes, coat them in oil and a sprinkle of salt (no need for pepper—they're pretty volcanic as-is, but mellow out a little with heat), and roast in a 375°F oven, checking and flipping every 10 minutes until they're slightly browned and softened, but haven't totally lost their glorious crunch.

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5 hours ago Add the radish. Cook and stir to mix well. Add Shaoxing wine, chicken stock, soy sauce, sugar, and five spice powder. Cook over medium high heat until brought to a boil. Turn …

Rating: 5/5(11)
Total Time: 35 mins
Category: Main
Calories: 279 per serving
1. Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot. Add a tablespoon of oil. Add green onion and ginger. Cook for a minute to release the flavor.
2. Add ground meat. Cook and stir until surface turns brown.
3. Add the doubanjiang. Cook and stir until the meat is evenly coated.
4. Add the radish. Cook and stir to mix well.

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9 hours ago Korean radishes are slightly greener around the head, while daikon radishes are only white. The Feel: Korean radishes are far firmer and have a rather crunchier texture as compared to daikon. While the leaves on the daikon radishes are crunchier and firm, Korean radish leaves are softer to the touch. The Taste: Daikon radishes have a subtle

Estimated Reading Time: 7 mins

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4 hours ago How to Make Spicy Korean Radish Salad. Start by washing and peeling your radish. Then using a sharp knife or a mandoline, julienne the radish by slicing them into thin, …

Ratings: 45
Category: Side Dish
Cuisine: Asian, Korean
Total Time: 15 mins
1. Wash and peel the radish. Using a sharp knife or a mandoline, julienne the radish and add them to a large bowl.
2. Add in the ingredients for the dressing and massage it into the julienned radish until it's well combined. Adjust for seasoning and serve.

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2 hours ago Slightly less pungent than the small round radishes, they’re quite good raw or pickled for an excellent crunch in a salad. I love them the most …

Rating: 4.9/5(26)
Total Time: 40 mins
Category: Side Dish, Snack
Calories: 151 per serving
1. Preheat the oven to 475°F, and adjust a rack to the center.
2. Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
3. In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.
4. Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.

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4 hours ago Step 1. Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and …

Rating: 5/5(35)
Total Time: 5 hrs 20 mins
Category: Side Dish, Vegetables, Carrots
Calories: 70 per serving

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9 hours ago Daikon (大根, literally “big root”) or Daikon Radish is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is characterized by its long white root and green leaves on top, resembling a pale chunky carrot. The root vegetable goes by many names, including Asian radish, Chinese radish, white radish, mooli

Estimated Reading Time: 4 mins

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8 hours ago Korean radish has a rounder, shorter shape compared to a daikon radish and the top third or half of the radish is a greenish yellow. Look for one that feels heavy for its size …

Ratings: 71
Category: Side Dish
Cuisine: Asian, Korean
Total Time: 10 mins
1. Peel and cut the radish into ½ inch cubes.
2. Mix together the pickling liquid until the sugar dissolves and then add the cubed radish pieces. See Note 1.
3. Transfer it to an airtight container and store it in the fridge for at least 24 hours.
4. Serve chilled. See Note 2.

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3 hours ago Seasoned danmuji (yellow pickled daikon radish) with Korean spices that is easy, delicious, and done in one bowl. Rinse 265g of danmuji under water. Then cut 265g danmuji into 0.5 cm halves and add to a medium bowl. Store in airtight container and refrigerate.

Estimated Reading Time: 2 mins

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8 hours ago Peel and dice the daikon into 1/4-inch cubes or 1 to 1 1/2-inch julienne. Rinse well and pat it dry. Place the daikon in a large bowl and toss it with salt and sugar until it’s well …

Rating: 4/5(1)
Category: Fermentation
Cuisine: Korean
Total Time: 72 hrs 20 mins
1. Peel and dice the daikon into 1/4-inch cubes or 1 to 1 1/2-inch julienne. Rinse well and pat it dry. Place the daikon in a large bowl and toss it with salt and sugar until it's well distributed. Cover the bowl with a clean dish cloth and set aside.
2. After 1 hour, drain the daikon, reserving one-quarter of the exuded liquid.
3. Toss the daikon with the fish sauce, add the reserved the liquid, red pepper powder, scallions, and garlic.
4. Pack this tightly into a 1/2-gallon (1.9-L) jar, leaving at least 2 inches of headspace to allow for expansion. Liquid should exude to cover the contents within a couple of hours. If the contents of the kimchi are not covered within 2 hours add just enough distilled water to cover.

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9 hours ago daikon radish, garlic cloves, miso paste, ginger, leek, firm tofu and 7 more Matsumae Zoni Soup Thanks for the Meal daikon radish, salmon fillet, Meyer lemon peel, konbu dashi, yuzu and 8 more

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9 hours ago korean pickled daikon. You can easily turn this pickled dikon recipe into a kimchi-style recipe. All you need to make this a kimchi pickled daikon recipe is the chilli paste kimchi …

Reviews: 1
Category: Side Dish
Cuisine: Japanese
Total Time: 40 mins
1. Peel the radish and then slice it thinly as desired.
2. Sprinkle with salt and leave for 2 hours in order to draw out moisture.
3. Place the salt, sugar, vinegar, water and chillies in a saucepan and bring to a boil.
4. Continue stirring the pickling mixture until all the salt and sugar have dissolved. Set aside to cool down.

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4 hours ago The daikon radish salad is packed with flavors and tastes great as a side with other veg and non-veg main course dishes. The daikon radish recipe

Rating: 5/5(5)
Total Time: 8 mins
Category: Salad
Calories: 51 per serving
1. Use firm Daikon Radish, grab one root and break off the greens. (the greens can be used if they are young and fresh for another dish such as in a stir-fry).
2. Wash the root well so that impurities are all gone and peel.
3. Then with a food processor, shred into small pieces and place into a salad bowl. Sprinkle the salt over the Daikon and mix. If you want to get rid of some water in the roots, then let the daikon sit with the salt for 15 minutes and then discard the water that has come out. I skip that step because I like my salad juicy.
4. Then add the simple marination to the salad which is the vinegar, oil and black pepper. Mix the whole content well.

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7 hours ago Ingredients . 1 lb daikon radishes cut into spears (approx 1/2″ thick x 3″ long) Brine of 2 Tablespoons sea salt and 2 cups water ; 2 Tablespoons Red pepper powder (I used Korean red pepper flakes as described in my Traditional Korean kimchi recipe) ; Instructions

Rating: 4/5(23)
Category: Vegan, Vegetarian
Cuisine: Asian, Japanese
Calories: 59 per serving

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6 hours ago Daikon Radish Recipe Korean. February 1, 2018. Daikon radish salad my korean kitchen korean pickled radish 치킨무 it s kkakdugi cubed …

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4 hours ago Korean radish is a variety of crunchy white radish, also known as the Joseon radish. The Korean language uses the word “Mu” to refer to white radishes, and especially …

Ratings: 50
Calories: 51 per serving
Category: Side Dish
1. Wash the korean radish. Peel and cut the radish into half-inch pieces. Exact cubes are not required. If using some other radish in place of Mu, season each of the cut surfaces with black pepper.
2. In a ziplock bag or airtight plastic container, mix together the vinegar, sugar, and salt. If making a spicy pickle, add the sriracha or chilli flakes now (not both, or the spice will be overwhelming). If all the sugar does not dissolve, don’t worry. The water from the radish will dissolve the rest.
3. Add the radish to the pickling liquid. Seal the container or bag to prevent oxidation from contact with air. This will greatly affect the taste and texture of the pickle, so be careful!
4. Open the container to stir the liquid every half hour to encourage moisture loss from the Korean radish. Flip this if you're using a bag. After stirring/flipping 4 times, you are free to leave it unattended overnight in the refrigerator. Serve chilled and enjoy!

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4 hours ago Daikon Radish Recipes. Raw daikon root, leaves, and sprouts are used in salads and as a garnish. The radish is frequently used to make crisp and lightly spicy pickles, including Japanese takuan and bettarazuke. Grated and pickled with carrot, daikon is a common topping for Vietnamese banh mi sandwiches.

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3 hours ago "How to Cook Daikon Radish”It is a vegan and gluten free side dish. The recipe is very easy and delicious!! You should add it in your meals as a side dish!Mo

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6 hours ago Peel the radish and cut into really thin strips. (I used a julienne peeler for this) Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion …

Rating: 3.9/5(44)
Total Time: 15 mins
Category: Salad
Calories: 37 per serving
1. Peel the radish and cut into really thin strips. (I used a julienne peeler for this)
2. Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic.
3. Sprinkle the mixture with vinegar and mix well.
4. Adjust to taste, adding additional salt, sugar or vinegar, if needed.

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3 hours ago Preparation Instructions. Cut the peeled Daikon Radish into thin slices. Stack up and slice into matchstick strips. Heat the coconut oil over medium heat in a wok …

Servings: 2
Total Time: 15 mins

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2 hours ago The daikon radish is a type of radish that is native to certain parts of Asia, including China and Japan. Also known as the white radish, Japanese radish, Chinese radish and luobo , the daikon is a cruciferous vegetable related to other veggies, such as broccoli, cabbage and kale.

Estimated Reading Time: 8 mins

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3 hours ago Instructions. Cut the beef into thin bite size pieces. Marinate with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of pepper, and 1 teaspoon of sesame oil. Set …

Rating: 4.6/5(40)
Category: Soup
Cuisine: Korean
Total Time: 40 mins
1. Cut the beef into thin bite size pieces (1 to 1 1/2 inch). Marinate with 1 tablespoon of soup soy sauce, 1 teaspoon of garlic, a pinch of pepper, and 1 teaspoon of sesame oil. Set aside.
2. Cut the radish into bite size pieces (1 to 1 1/2-inch square, about 1/4-inch thick). Cut the scallions into 1 to 1-1/2-inch pieces.
3. In a medium pot, sauté the beef until all the pieces turn brown. Pour in 8 cups of water and bring it to a boil. Skim off the foam. Reduce the heat to medium high and continue to boil, covered, for 10 minutes.
4. Add the radish pieces and boil, covered, until the radish turns translucent and soft, 10 to 15 minutes. Stir in the remaining teaspoon of the garlic, scallions, and the remaining tablespoon of the soup soy sauce. The soup should not look too dark. Taste for salt and pepper. Boil for an additional 5 minutes.

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Frequently Asked Questions

What does a daikon taste like?

Daikon tastes like a very mild type of radish, perhaps more like a cross between a carrot and a radish. Because it's made with salt, oshinko, then, tastes like a salty pickled lightly-flavored radish.

How to prepare daikon?

How to Prepare Daikon Radish

  • Keep It Raw for Slaw. Like any other radish, daikon is a natural choice for salads. ...
  • Stir-Fry It Quickly. One of the classic preparation methods for daikon is adding it to your favorite stir-fry. ...
  • Roast It. ...
  • Add It to Soups and Stews. ...
  • Pickle It. ...

What is daikon good for?

Daikon is rich in enzymes which aids in body metabolism and digestive functions. Including daikon as part of meal is good for digestion. Japanese folk medicine used carrot and daikon juice increase fat metabolism and reduces fat deposition in body.

Where can I find a daikon radish?

Daikon radish is the most produced vegetable in Japan. The Daikon radishes origins trace back to the Mediterranean and Black Sea coasts. It was approximately 1,300 years ago that the Daikon radish found a home in Japan where it was popularized nationwide during the Edo period.

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