Maangchi's Korean food and cooking forum » Tag: pickled - Recent Posts

Maangchi on "pickled side dish with tofu or fish cakes"

Maangchi — Wed, 05 Dec 2012 19:58:00 +0000

Tofu pickles : <a href="http://www.maangchi.com/recipe/dubujangajji" rel="nofollow">http://www.maangchi.com/recipe/dubujangajji</a>

Tae Cha on "Pickled Daikon Radish"

Tae Cha — Wed, 31 Aug 2011 19:01:00 +0000

FOR THE YELLOW SWEET PICKLED DAIKON RADISH * 1 cup rice vinegar * 1 cup water * 1 cup sugar * 1/4 teaspoon turmeric * 1 pound daikon radish * 1/4 cup kosher salt Directions 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. 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.

Tae Cha on "Pickled Daikon Radish"

Tae Cha — Wed, 31 Aug 2011 18:58:53 +0000

I simply slice the radish, we use the large Korean radish, in very thin slices, I mean very thin. Place the radish in a bowl, add vinegar salt and sugar basically to taste. Mix well and occasionally. Let this sit overnight and it's ready to go. If you are talking about the sweet yellow pickled radish, that's a different story.

3lliott on "Pickled Daikon"

3lliott — Sat, 21 Aug 2010 09:28:04 +0000

I would love to see a tutorial on how to make and preserve Pickled Daikon. I tried this when I went to a korean restaurant in Auckland, New Zealand (where I live) on my birthday! That was the very first time I had bee to a korean restaurant. There was one particular side dish that we all noticed and discussed. It was the Pickled Daikon! Served first with ground beef (we call it mince in NZ) and sesame or lettuce leaf which we would wrap up (apparently it is a famous starter dish in Korea) and eat it, this dish was called 'Bulgogi-Ssam'! The second dish to come out was again Pickled Daikon wrapped around vegetables like bean sprouts & capsicum, and it was served with peanut butter on the side. An interesting but surprising delicious combination! Later when our side condiments came out to go nicely with our raw meats, ready to BBQ, the Pickled Daikon arrived. I found it very delicious because of its sweet and tart flavour which I would love to make for myself! I am not a good researcher and I haven't found much on the internet to make this so I would love to see a recipe or tutorial on how to make this thinly sliced, vinegarish, vegetable! Please note this is not a yellow radish but it was white in colour and thinly sliced. It would be at least 7cm/2.7'' in diameter and was used mainly to wrap up meat within a lettuce leaf!

Maangchi on "Pickled Daikon Radish"

Maangchi — Fri, 19 Mar 2010 13:43:48 +0000

yes, it's "danmuji" <a href="http://www.maangchi.com/ingredients/dan-moo-ji" rel="nofollow">http://www.maangchi.com/ingredients/dan-moo-ji</a> I have never made it, so I can't give you the good recipe. But I will keep your request in mind.

Dynastydragons02 on "Pickled Daikon Radish"

Dynastydragons02 — Fri, 19 Mar 2010 04:37:01 +0000

I think we are thinking of the same thing. It's yellow in color and is a pickled daikon radish. You usually have it on the side with Chajang Myun noodles. I would also love to be able to make them. i usually buy them in the supermarket, but of course nothing is better than homemade. Maangchi could you help us?

MissElle on "pickled side dish with tofu or fish cakes"

MissElle — Sun, 27 Sep 2009 22:24:39 +0000

Thanks, like I said the Miju that is there now was bought out, so I'm not sure if they still serve the previous owners recipe or not but it was really good! Thankyou also for taking the time to call!

Maangchi on "pickled side dish with tofu or fish cakes"

Maangchi — Fri, 25 Sep 2009 22:21:08 +0000

oh,I found the restaurant phone number on the internet and called them now. They say the side dish is made with fish cake, but they can't give me the recipe. : ) They might have thought I'm their competitor another restaurant owner next door! Miju restaurant :(미주식당) 220 King St. N #B. Waterloo ☎ 519-747-1078 Check my fish cake recipe and create your own version of delicious fish cake. Without tasting it, I can't give you their fish cake side dish recipe, but it will be a very easy recipe. Let me know the result. <a href="http://www.maangchi.com/recipe/uhmook-bokkeum" rel="nofollow">http://www.maangchi.com/recipe/uhmook-bokkeum</a>

MissElle on "pickled side dish with tofu or fish cakes"

MissElle — Fri, 25 Sep 2009 19:01:21 +0000

I really have no idea what it's called, and have had the hardest time finding any sort of recipe for it. I used to find this at my favorite local korean restaurant when I lived in Kitchener, Ontario at a lovely little place called Miju (until it was sold). They served a small side dish along with kimchee that was like pickled strips of tofu or fish cake. It had a slightly fishy taste to the clear sauce. I could not ever tell if it was tofu or fish cakes though. The recipe itself seemed simple enough (as it was light and refreshing and did not include much else except some sliced carrots) however I just can't find it! Being pregnant now I am craving that specific dish constantly and am going out of my mind searching for it. If you have any idea what this is and can either post a recipe or give me the name, you will be a godsend!

koreanostalgist on "Pickled Daikon Radish"

koreanostalgist — Sun, 09 Aug 2009 05:28:55 +0000

When I was in Korea, some dishes were served with very thinly sliced daikon radish on the side. I'm sure that it was pickled somehow. Can you make a video on this OR quickly jot down the ingredients? I love your podcast!!!