Korean Radish Side Dish Recipe & Video - Seonkyoung Longest (2024)

FAQs

How long does Korean radish last in the fridge? ›

Storing & Cooking Information

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces.

Combine sugar, vinegar, kosher salt, and water in a large bowl and mix well until salt and sugar are well dissolved. Add the radish and stir a few times and transfer to an airtight container or a glass jar. Keep in the refrigerator at least 2 hours before serving. Refrigerate up to 2 weeks.

According to an article(by Chelsea Debret) on onegreenplanet.org, pickled radish has “wonderful health benefits” on improving digestive system health, managing healthy weight, reducing inflammation, boosting immune system, and fighting against depression and anxiety.

Daikon Substitute

In a pinch, you can substitute: White turnips. White turnips will likely be your best bet when you can't find daikon, as the root vegetables are similar (but not identical) in appearance, flavor, and texture. Jicama.

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

It usually has a crunchy, firm texture. So if they feel soft and mushy, you might want to chuck 'em in the trash. Another way to tell if they're bad is to smell them. While they don't normally have an aroma, they'll have a funky smell coming from them.

Korean radishes can be chopped and tossed into salads, thinly sliced and layered into sandwiches, wrapped into fresh spring rolls, or cut into sticks and served with dips on appetizer platters. The radishes can also be incorporated into cooked preparations, developing a soft and tender consistency.

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

Selection and preservation. A good Korean radish is firm and heavy, has luminous skin with no lines. The top of the radish should be a pale green colour.

Stored in its pickling liquid, it will keep in the refrigerator for a few months.

Can I freeze Korean radishes? ›

Yes you can! The Texas A & M AgriLife Extension has directions for freezing radishes. Freezing radishes will alter their texture slightly as they are composed of mostly water. Cutting and blanching them prior to freezing helps to minimize this unwanted effect.

Danmuji is pickled daikon radish, and is a key ingredient in kimbap as well as a garnish to a variety of dishes, including Korean porridge. With a unique tangy flavor, pickled daikon radish adds complexity, texture, and a nutritional boost to any meal.

Mu is Korean radish, and it is used to make MANY things in Korean cuisine! You may be familiar with Korean radish kimchi, also known as kkakdugi, but it isn't only used for pickling. Mu is often used in Korean cooking as well- you can find it in soups, stews, braises, and more.

This is commonly served on the side when eating Korean fried chicken, pizza, or pasta dishes. The sweet, briny, crunchy flavors of the pickled radish help cut the greasiness of fried chicken or pizza. Here are some of my favorite dishes I like to serve this with: Cheese Donkatsu (Fried Pork Cutlet)

Korean Radishes (Korean Mu)

An excellent substitute for daikon radish, Korean radishes are often used in Korean cuisine, offering a similar taste and crunch.

Mu or Korean radish is a variety of white radish with a firm crunchy texture. Although mu (무) is also a generic term for radishes in Korean, the word is usually used in its narrow sense, referring to the white radish, or more specifically Korean radish (조선무, Joseon-mu).

How to prepare and eat daikon radish? You can eat it raw atop salads, cook it in soups and stews, or simply pickle it as a side dish or condiment. Also, don't toss away the leaves!

The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish.