Anyone have a good pickled daikon recipe?
I'm looking for the fresh and crunchy sort, the type found at Korean barbeques everywhere. Note, not the salty vacuum packed kind that you find in supermarkets.
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Here's the rough recipe I use when I make takuan (Japanese-style pickled daikon):
¼ C vinegar
½ C sugar
1 T salt
1 medium daikon, cut into bite-sized pieces
Packed daikon into pickling jars. Bring first three ingredients to a boil to dissolve salt and sugar. Allow to cool slightly, and pour over sliced daikon.
Takuan isn't the cubed crunchy banchan that you find at Korean bbq places. Koreans commonly use a different radish than the one used for takuan. This radish will be rounder, thicker, and less watery than the daikon used for takuan. It's commonly called mooli. You could sub daikon in a pinch, but it won't give you quite as firm or crunchy a radish pickle. Frankly, I've not seen ggakdugi made without chile, but you may find a recipe to your liking. Please post it when you do, sounds interesting!
Don't think so, but I've never seen danmuji homemade. Danmuji look like they're made with daikon, but I'm guessing based on commercial product. Do you have a recipe, JungMann?
I've only been cooking and eating Korean in the last maybe five years. There's a first generation Korean farmer in my little town, with wonderful produce. His first generation immigrant sister in law has taught me a lot, and his wife has been generous with her advice, but she works full time and doesn't make everything from scratch. They're lovely people, but my knowledge is still quite limited.
Inspired by one of the banchan I had recently, I sliced some daikon (the fatter green top Korean version) into thin rounds, dressed them with some seasoned vinegar (i.e. vinegar plus salt and sugar), a dash of sesame oil, and a dab of prepared Korean pepper paste.