Korean-style radish will appeal to lovers of spicy dishes; it is a good appetizer for meat. For cooking, you can use white, black, green radish.

To prepare Korean radish, 1 root vegetable is enough

Ingredients

Radish 300 grams Apple cider vinegar 10 milliliters Vegetable oil 60 milliliters Garlic 3 cloves

• Servings: 4
• Cooking time: 20 minutes

Korean radish recipe

The pungency of the appetizer will depend on the amount of spices; choose proportions to your liking.

The appetizer is prepared like this:

1. Grind the radish in any convenient way - grate or cut into cubes. The finer it is cut, the faster it will soak in the marinade.
2. Sprinkle with herbs. You can take coriander, paprika, black and red peppers, allspice, salt. Add a pinch of sugar to balance the flavor.
3. Mix vegetable oil and apple cider vinegar, pour into radish.
4. Add the garlic passed through a press.
5. Mix everything well, refrigerate for several hours, preferably overnight.

From above, the radish can be pressed down with a load, so it will marinate faster.

An appetizer is served not only with meat, but also with simple side dishes. It goes well with boiled rice.

Korean style pickled radish with soy sauce

The secret of its taste lies in the combination of spices and soy sauce.

Required Ingredients:

• 500 g radish;
• 1 carrot;
• 1 onion;
• Black and red peppers;
• Garlic;
• Soy sauce;
• Table vinegar;
• Sesame;
• Sugar.

Any kind of radish will do. Black contains the most vitamins, but white is sweeter.

1. Grate radish and carrots in Korean style. This will make a long straw.
2. Cut the onion into thin half rings.
3. Combine vegetables, salt, mix. Let stand for half an hour. During this time, they will give juice, which must be drained.
4. Mix 50 ml of soy sauce and 1 tsp. table vinegar. Dissolve 1 tsp. Sahara.
5. Sprinkle the radish with black and red pepper, squeeze 3-4 cloves of garlic through a press. Pour marinade over.

Put the appetizer in the refrigerator for several hours, then sprinkle with sesame seeds and serve.

Pickled daikon recipe

For this recipe, not an ordinary black or white radish is used, but a daikon

Required Ingredients:

• 0.5 kg daikon;
• 1 onion;
• Head of garlic;
• 50 ml olive oil;
• Table vinegar;
• Coriander;
• Black and red peppers;
• Salt.

Olive oil can be substituted for regular sunflower oil.

1. Cut the daikon into thin strips.
2. Grind coriander seeds, mix with other spices.
3. Fry the onions in 50 ml of vegetable oil. Remove it with a slotted spoon, add chopped garlic to the oil.
4. Mix radish, spices, onion and garlic oil. Stir, let stand for 2-3 hours at room temperature.

People with gastrointestinal diseases should not get carried away with pickled snacks, while the rest can complement the taste of potatoes, charcoal-fired meat or unleavened rice with a spicy radish.

This is a salad with a spicy taste, moderately spicy, which will perfectly complement any meat or poultry dish. It is prepared very easily and quickly, from the available ingredients, I recommend that you definitely try it!

The recipe lists the amount of ingredients for about 4 servings.

To prepare the salad, you will need a special grater or knife for cutting vegetables into long strips.

I used radish with a green center, but I think you can use any other variety of this root vegetable, including daikon.

Ingredients for Korean Salad:

• Radish 400-450 g
• Carrots 200 g
• Sweet peppers, fresh or frozen 150 g
• White or red onion ½ pc.

For salad dressing:

• Vegetable oil 4 tablespoons
• Vinegar 9% 1 tbsp
• Garlic 2-3 cloves
• Ground coriander ½ tsp
• Salt ½ tsp
• Red hot pepper 1/3 tsp
• Ground black pepper 1/3 tsp

Recipe:

1. Grate the radish and carrots on a special grater, cut the onion into thin strips, put in a deep bowl. I put pepper frozen directly into the salad. If your pepper is fresh, you need to peel it and cut it into strips or finely.

2. Season the salad with vegetable oil, vinegar, chopped garlic in a garlic press, salt and add red and black pepper, coriander. You can season the dressing immediately, or mix everything you need for dressing in a separate bowl and then pour this mixture into the vegetables. I refuel right away, so it's faster.

Since most housewives especially appreciate recipes for instant winter supplies, let's start with this. For curling, you can use a regular radish, or the Daikon variety bred in Japan, which tastes more bland... For one root vegetable for the marinade, you will need 1 tablespoon of sugar, 2 times more than 9% vinegar (apple cider can be used) and a teaspoon of salt. As a seasoning, we use turmeric, akin to ginger, you will need to take only half a spoonful (teaspoon) of it. Also, for one radish, several rings of chopped hot bell pepper are added to the twist.

To begin with, wash the root vegetables under running water, peel them and cut them into quarters, each of which is then chopped into thin slices. The resulting slices should be sprinkled with a large amount of salt in order to soften and get rid of the unpleasant, slightly bitter taste characteristic of radish. We sustain the slicing with salt for 2 hours, while preparing the marinade at this time: for each root vegetable, pour 200 grams of water into a saucepan, where, before it boils, pour sugar and salt in the proportions indicated in the recipe. We also add turmeric, and when the water boils, turn off the marinade and pour the vinegar into it.

All that remains is to thoroughly rinse the salt from the radish slices and place them in jars. Next, you need to prepare a slicing of peeled peppers with rings and spice up the plates of root vegetables with it.For taste, you can add several sprigs of herbs (dill, parsley) to each jar, as well as a clove of garlic. Next, fill all the containers with boiled marinade. For long-term storage, it is advisable to put the container with the blanks in a low wide saucepan with hot water and boil for about 15 minutes (this process is called pasteurization). Next, close tightly with lids and, after cooling, put it in the refrigerator overnight, after which you can rearrange the twists in the pantry for the winter.

Medium spun black radish

This root vegetable with a rather pungent taste has always appeared on the tables only for spicy lovers, but if you marinate, you can get a very appetizing dish for the winter. To begin with, we thoroughly wash and clean the fruits, under the dark skin of which a white core is hidden. We take the number of root crops by eye, especially if they are of different sizes. In addition to the radish, you will need carrots, which should be half the size. Other components are taken per half-liter jar: 0.5 teaspoon of sugar, 2 times more salt and a full tablespoon of 9% apple cider vinegar, as well as a few sprigs of herbs and a clove of garlic.

The marinade in this recipe is not prepared in advance, just put a kettle of water on the gas. We cut the radish into quarters, then grind it on a coarse grater, we do the same with carrots, without preliminary cutting. Pour vinegar into steamed jars, throw garlic and herbs there. Then we put the grated root vegetables in containers and pour sugar and salt over them in measured portions. Fill with boiled water in a kettle up to the neck and put it to pasteurize in a wide low saucepan, pouring the rest of the boiling water into it and adding it to the desired level. After 10 minutes, remove the cans from the hot tub and screw them tightly with metal lids.

For better mixing of finely grated components, shake the container.

For lovers of exotic - radish marinated in Korean

Typically, most of the recipes in Korean cuisine are based on the use of rice vinegar and soy sauce. The recipe for the winter preparation given below differs in that the ingredients for it are taken from the available ones. So, you need a regular green radish. For every pound of root vegetables, you will need 1 onion, 3 cloves of garlic, 1 teaspoon of sesame seeds. Also prepare in advance for the same weight of radish half a teaspoon of vinegar 6% (you can take apple cider) and 2 times more vegetable oil, that is, a full spoon. We clean the washed root vegetables and rub them on a fine grater. We put a kettle of water on the stove.

Sprinkle thin radish shavings with salt and leave for a while, so that the juice appears. Grind cilantro and cumin on a blender using a nozzle for dry bulk products, which are then mixed with ground hot red pepper and, to taste, with paprika. We drain the emerging juice from the container with the radish. Peel the onion and cut it in half, then chop it into thin half rings and fry over low heat in a little oil. We also send chopped garlic and sesame seeds there, and then simmer for 5 minutes. We spread the spices in the pan, mix thoroughly, turn off.

The grated radish, from which the bitterness has gone along with the juice, is mixed with the onion and the oil on which it was fried, then we put everything in sterilized jars. Fill with vinegar (equal amount for each container) and water boiling in a teapot up to the neck. We put the cans in a pot of water and boil it for 10-15 minutes, then we roll up the container with metal lids and set it to cool. When they have cooled sufficiently, we put them in the refrigerator, where we store them.

And exotic again - pickling radish in Chinese

Let's move on to Chinese cuisine. There, root vegetables are even used as side dishes, but we offer a recipe for pickled radish. We will take half a kilo as the initial measure - the weight of one fruit. For each half-kilogram Daikon, we take 200 grams of water for the marinade, 1 teaspoon of sugar and salt, 2 tablespoons of rice (or the usual 6% table) vinegar and 2 times more soy sauce. If the roots are large, we accordingly increase the proportion of the remaining components.

Cut the washed and peeled radish into thin circles, lay them in layers in a deep container, sprinkle them with salt. After the first drain of the juice that has come out (after half an hour), pour sugar over it. After another 30 minutes, pour out the juice again. Add soy sauce and rice vinegar, then pour boiling water over and shake with a plastic lid. Cool and put in the refrigerator.

Pickled radish Is a superb Asian snack that is crispy and incredibly juicy at the same time. In this form, the vegetable will decorate any table and will surprise even a real gourmet with its divine taste.

Despite the fact that the radish itself has many varieties, only three varieties of this root vegetable are usually found in pickled form: "daikon", "black" and "green".

A classic pickled radish usually contains the vegetable itself, vinegar and spices. Often this appetizer is supplemented with natural food colors, due to which it acquires an appetizing bright shade. Such an unusual, at first glance, product can be painted in a rich yellow color (see photo), as well as in red, purple and more.

Cooking use

In cooking, juicy pickled radish can be simultaneously used as an independent snack, an additional ingredient, and even as a decorated element. In the first case, everything is simple. Chopped root vegetable soaked in spices, you just need to put in a beautiful saucer and serve.

As for the additional component, many delicious dishes can be prepared using such a radish. Most often, this vegetable is found in Asian cuisine. It is added to vegetable salads and snacks. Often, pickled radish is included in the rolls, and sometimes it is used simply as a side dish for sushi.

Thanks to its attractive appearance, this product is ideal for decorating ready-made dishes, and in this case, they are complemented by both vegetable culinary masterpieces, and fish and meat ones. Any dish decorated with such a radish takes on a more festive appearance than as a result and attracts most of the guest th.

How to pickle radish at home?

There are several ways to marinate radish at home. Each country has a traditional method of pickling this root vegetable, and most often it differs only in the list of ingredients. The technology for preparing homemade pickled radish remains unchanged. First, the vegetable is crushed, and then supplemented with spices and left for a while to infuse.

We suggest using the simplest and at the same time the most popular recipes for making the described snack. You will find them in the plate below.

Cooking method
in korean	First of all, rinse and peel the radish from the top layer (300 g). Then chop the root vegetable randomly. It can be chopped both in strips and in slices and cubes, but be sure to keep in mind that the finer the vegetable is cut, the faster it will marinate. When the radish is chopped, season it with spices. They can be pepper, coriander, as well as salt and paprika (to taste). Be sure to add one pinch of granulated sugar to your future snack to balance the taste. In a separate bowl, mix apple cider vinegar (10 ml) and any vegetable oil (60 ml), then pour the crushed root vegetable with the resulting composition. Squeeze three cloves of garlic into a Korean dish. Mix everything thoroughly and refrigerate for eight hours. Advice! To make the radish soaked in spices faster, press it down with a load before sending it to the refrigerator. An appetizer made according to this recipe goes well with side dishes, and especially with rice groats.
in Japanese	In this case, it is recommended to use the Daikon radish (800 g). Rinse it and peel it, then chop it into long strips, scald it with boiling water and pack in glass jars. Cook the marinade in a separate container. To do this, dilute granulated sugar (80 g) and coarse salt (1.5 tablespoons) in cold water (1200 ml). Bring the resulting liquid to a boil, and then add ground saffron (1.5 tablespoons) and boil for five minutes. After the indicated time, pour rice vinegar (220 ml) into the marinade. Mix the composition, remove from the stove and pour into jars of radish. Then sterilize the homework for the winter, roll up the lids tightly and send it under a warm blanket until it cools.
in Chinese	For homemade Chinese pickled radish, take a pound of daikon. Cut it into thin circles and place in layers in a deep bowl. At the same time, do not forget to sprinkle each layer with salt. Leave the resulting workpiece for fifteen minutes to infuse, and after the specified time, drain the resulting liquid. Next, sprinkle the root vegetable with granulated sugar (10 g) and set it aside again for a quarter of an hour. After this time, drain the juice, and fill its place with rice vinegar (30 ml), chilled boiled water (250 ml), and soy sauce (60 g). Mix the future snack well and send it to the refrigerator for twenty-four hours. During this time, the radish will be saturated with a fragrant marinade and will be ready for use. Bon Appetit!

Pickled radish is a very tasty and healthy low-calorie product that can easily diversify any menu. Despite the fact that this appetizer is in great demand only in Asian countries, its amazing taste is known to almost the whole world.

Currently, salads prepared according to Korean recipes occupy one of the places of honor on our tables. Any kind of ready-made Korean salad can be purchased in almost any hypermarket or one of the major food markets.

But you can also cook these delicious salads at home, for example, Korean radish. For so that this dish is cooked correctly, you must use a green radish.

Ingredients

• green radish;
• onion;
• garlic;
• sesame seeds;
• seasonings: cumin, cilantro, ground and red pepper, paprika.

Preparing ingredients for making Korean radish

1. Green radish must be thoroughly rinsed in water and peeled.
2. For grating the radish, it is advisable to use the grater used for cooking Korean carrots.
3. After the radish is grated, it must be transferred to a bowl and sprinkled well with coarse salt, then stir and leave for a while to extract juice from the grated vegetable to further remove the bitterness from it.
4. In a separate bowl, it is necessary to prepare a spicy seasoning for the future salad. To do this, grind and mix spices such as cumin, cilantro, ground red pepper and paprika.
5. Onion heads should be peeled, washed and cut into half rings. The garlic cloves should also be peeled and minced.

Frying onions and spices

1. In a frying pan, chopped onions are fried in heated vegetable oil until they acquire a golden color.
2. Next, garlic and sesame seeds are added to the onion mixture, after which the mixture languishes under a closed lid for several minutes.
3. A minute before removing the pan from the heat, the previously prepared hot seasoning is put into it, everything is thoroughly mixed.

Mixing ingredients

1. The grated green radish must be carefully freed from the released juice by transferring it to a prepared salad bowl, where the onion mixture with spices and vinegar are added.
2. After the salad is mixed, it must be covered and stored in a cool place. not less than 12 hours for a good soaking of each component of the dish.

Serving radish in Korean

Korean green radish salad should be served with chopped dill and parsley, or feathers of green onions.

Cooking radish in Korean at home will allow you to get a juicy and crispy appetizer with a pleasant aroma and taste of seasonings.

Mikhaleva Oksana, specially for the site.