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

Maangchi on "Some type of Radish Kimchi"

Maangchi — Fri, 04 May 2012 14:20:10 +0000

It looks like it's seasoned radish with some green onions. Check out my radish salad recipe. <a href="http://www.maangchi.com/recipe/musaengchae" rel="nofollow">http://www.maangchi.com/recipe/musaengchae</a> Add more hot pepper flakes and green onions. It looks like they added some soy sauce, too.

greenybee on "Some type of Radish Kimchi"

greenybee — Fri, 04 May 2012 03:47:24 +0000

Hi Maangchi, I really love your recipes but I recently stumbled upon this radish kimchi at a korean bbq restaurant but it wasn't like kkakdugi; it was sweet and spicy. I have uploaded a picture of this and was hoping you would be able to identify this dish and enlighten me with a recipe. I would greatly appreciate it.

Maangchi on "Radish and beef soup 쇠고기무국"

Maangchi — Thu, 05 Apr 2012 13:47:46 +0000

My spicy version radish soup with beef recipe: <a href="http://www.maangchi.com/recipe/radish-soup" rel="nofollow">http://www.maangchi.com/recipe/radish-soup</a>

Maangchi on "Soup with radish."

Maangchi — Thu, 05 Apr 2012 13:23:42 +0000

My spicy radish soup with beef recipe is here! <a href="http://www.maangchi.com/recipe/radish-soup" rel="nofollow">http://www.maangchi.com/recipe/radish-soup</a>

Maangchi on "Chonggak kimchi please!"

Maangchi — Thu, 23 Feb 2012 11:26:55 +0000

Chonggak kimchi recipe is here! Thank you for your patience! <a href="http://www.maangchi.com/recipe/ponytail-kimchi" rel="nofollow">http://www.maangchi.com/recipe/ponytail-kimchi</a>

georgia on "Side Dishes"

georgia — Wed, 30 Nov 2011 13:33:33 +0000

Here are Maangchi's recipes for side dishes. <a href="http://www.maangchi.com/recipes/sidedishes" rel="nofollow">http://www.maangchi.com/recipes/sidedishes</a>

Anapingofness on "Side Dishes"

Anapingofness — Tue, 29 Nov 2011 08:02:36 +0000

I lived in Arizona for four years. That was when I was first introduced to Korean cuisine via a friend. When we'd eat Korean food- usually when we ate out at this rather amazing restaurant our food would come with side dishes. I guess, mine isn't a specific request for a recipe but I was wondering if you could go over some of the side dishes you'd find with Korean meals. I know we had things like- and I apologize if I misspell any of these names... meh dhal chi, kimchi, mul kimchi, oi kimchi, oh dang... And I was able to find what some of those things are- and if I'm not mistaken they are anchovies, cabbage kimchi, cucumber kimchi, radish kimchi, water sprouts, spinach... But I also remembered these err potatoes and like soy bean sprouts ... and others I don't know the names to. But basically, I just would like to know them so when I can get to a Asian market I know what to look for. Please and thank you!

tastingkorea on "Korean Radish"

tastingkorea — Tue, 08 Nov 2011 02:33:32 +0000

I have a post on mu if you are interested. <a href="http://tastingkorea.blogspot.com/2011/10/mu-is-not-daikon.html" rel="nofollow">http://tastingkorea.blogspot.com/2011/10/mu-is-not-daikon.html</a>

SimonJPro on "Appetizers - fast"

SimonJPro — Thu, 15 Sep 2011 12:50:05 +0000

Maangchi, I used to live in Indiana and went to Mamas Restaurant there and they always brought out 8-10 side dishes for us to eat. I have looked in your appetizer area for them but haven't been able to see the ones i have had. I dont know the names of them either. I have attached a picture from there to see if anyone can recognize any of them. I know several are kimchee of sorts (napa, radish) but there are a couple of others that I do not know what they are or how they are made 1. radish & perhaps green onion in a vinegar sauce 2. Fish cake perhaps in soy/sesame oil - little spicy 3. spicy beansprout mix 4. spinach mix - 5. Garlic & green pepper mix These are a few that I cannot find on your website(at least under appetizers or side dishes) Didn't know if you or anyone else on the site would know what I might be looking for along with a recipe on how to make them. Sorry that the picture doesnt show the main ones i am after but sometimes they do not bring the same stuff out.

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.

Maangchi on "Korean Radish"

Maangchi — Wed, 24 Aug 2011 02:41:08 +0000

Yes, definitely radishes are more tasty in the fall: sweet and juicy. But If you are lucky, you can still get good quality radishes at a Korean grocery store all year round. <a href="http://www.maangchi.com/ingredients/korean-radish" rel="nofollow">http://www.maangchi.com/ingredients/korean-radish</a>

ryanct203 on "Korean Radish"

ryanct203 — Tue, 23 Aug 2011 20:50:53 +0000

Hey guys, Whenever I go to the market lately, the Korean radish's (Mu) are not very good quality. They are too soft, with spongy interiors and bruises and scratches on the outside. I am wondering if this is because the grocer is not getting good quality ones or maybe they have just been sitting around for too long? Or is summer just not the good season for them? Maybe they are better in the fall? Just curious if anyone has been having the same problem... ryan :)

georgia on "Soup with radish."

georgia — Sun, 15 May 2011 14:54:00 +0000

Is this the soup? <a href="http://drbenkim.com/moo-gook-recipe.htm" rel="nofollow">http://drbenkim.com/moo-gook-recipe.htm</a> Moo Gook Recipe Makes about 4 servings Ingredients: White radish (also called moo, daikon, mooli, and Chinese white radish) - about 7 ounces/200 grams 3 cups vegetable broth or water Soy sauce 2-3 green onions (scallion), sliced 1-2 cloves fresh garlic, minced (about half a tablespoon) 1 tablespoon sesame oil Large handful of bean sprouts (optional) Directions: 1. Slice white radish into bite-size pieces - about 1-inch squares is typical for most authentic versions of moo gook. 2. In a medium size pot, saute radish pieces in sesame oil over medium heat for a couple of minutes - be sure to stir regularly. If you enjoy spicy foods, you can add a pinch of red pepper powder while you're stir-frying the radish. Add 1/2 tablespoon of minced garlic as radish is stir-frying. 3. Add 3 cups of vegetable broth or water (vegetable broth imparts additional flavor to moo gook) to the radish, bring to a boil, then lower heat until soup is simmering, cover with a lid, and let it sit for about 7-10 minutes, or until the radish is nice and tender. The hallmark of authentic moo gook is tender radish, so be sure that you let it cook until it's nice and tender! Note: If you enjoy bean sprouts, add them just when the soup reaches a boil. 4. Add green onions, cover and let simmer for another minute or two. 5. Add soy sauce to suit your taste. It's fine to substitute sea salt for soy sauce, but soy sauce adds more flavor. Koreans typically enjoy moo gook with a bowl of rice and a number of side vegetable dishes. But moo gook is so good that you can enjoy it on its own, or with a small bowl of rice. Personally, I enjoy adding freshly cooked rice to moo gook and eating it like a stew. Moo gook that's properly made will look somewhat clear, like a bowl of chicken soup.

Maangchi on "Soup with radish."

Maangchi — Sat, 14 May 2011 11:06:27 +0000

Check out my spicy stuffed cucumber kimchi recipe and the video. My radish soup made with beef and radish is there! <a href="http://www.maangchi.com/recipe/oisobagi-kimchi" rel="nofollow">http://www.maangchi.com/recipe/oisobagi-kimchi</a>

Lactichoux on "Soup with radish."

Lactichoux — Fri, 13 May 2011 08:46:29 +0000

Hello... When i was in korea my family use to make a soup with big piece of radish. I don't know the name but i really miss it and i would like to know how i can do it :) Thanks !!!

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!

LuccaQ on "Young Radish Kimchi..."

LuccaQ — Sun, 18 Jul 2010 14:16:54 +0000

I made some kimchi using young radishes (chongkak I think they're called) I found at the Korean market a little over a week ago. I took one out last night to try. Wow was it bitter! I love radishes and most bitter vegetables for that matter but this was strong. Are the young radishes supposed to be bitter? I've never had them before. Thanks!

Maangchi on "Chonggak kimchi please!"

Maangchi — Wed, 19 May 2010 10:21:24 +0000

"She calls me her adopted japanese daughter (lol)" haha! ok, chonggak kimchi (ponytail kimchi) recipe is one of my future video recipes. <a href="http://www.maangchi.com/talk/topic/pony-tail-kimchi" rel="nofollow">http://www.maangchi.com/talk/topic/pony-tail-kimchi</a>

umeshu on "Chonggak kimchi please!"

umeshu — Tue, 18 May 2010 14:46:19 +0000

I LOVE it , my best friend is korean and her mom used to make it all the time and would always save me some. She calls me her adopted japanese daughter (lol) . Sadly i have moved far after i married and don't see them as often now. I have purchased it from Hmart and other korean supermarkets in NY but most times it's just way too fermented and i like it when it's fresh and crispy. It would be awesome if you could post a video recipe for it Maangchi , you make all this complicated recipes seem almost effortless :D

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?

Maangchi on "Radish and beef soup 쇠고기무국"

Maangchi — Sun, 14 Mar 2010 13:55:24 +0000

I posted the recipe long time ago, but it was with my oisobagi recipe (stuffed cucumber kimchi) <a href="http://www.maangchi.com/recipe/oisobagi-kimchi" rel="nofollow">http://www.maangchi.com/recipe/oisobagi-kimchi</a> I love soegogi muwooguk, too! (radish soup with beef)

Kimchi Mom on "Radish and beef soup 쇠고기무국"

Kimchi Mom — Sun, 14 Mar 2010 05:58:50 +0000

Please, I am craving that soup. I can't find the recipe! I know that it is easy to make. But I don't know the ingredients. It was so good when I was in Korea when I was feeling sick or just for a nice light morning soup. The kind I like is a very light broth with mu and thinly sliced beef. YUMMMM!

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!!!