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

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 "Unknown Side Dish"

Maangchi — Thu, 20 Nov 2008 14:39:39 +0000

08ashleybrown It sounds like Moosaengchae(fresh pickled radish) recipe, but I can say the amount of salt, sugar, and vinegar is too much for 1 radish! I will post the recipe later. Most people use hot pepper flakes and garlic in Moosaengchae.

08ashleybrown on "Unknown Side Dish"

08ashleybrown — Thu, 20 Nov 2008 00:27:25 +0000

Thank you so much for posting this recipe. My husband and I love Korean food (he was stationed there while in the Army). I've been looking for this recipe for a while now. Is it the same as Moo Chae or Moo saeng chae? Question on the recipe: Would this be about right: 1 Korean Radish 1/2 c salt 1 c sugar 1 c vinegar ~Ashley

Maangchi on "Unknown Side Dish"

Maangchi — Sun, 02 Nov 2008 17:50:16 +0000

CDM, It must be "non-spicy muwoo saengchae":무우생채 made with radish,salt, sugar, vinegar, and garlic. Its taste is like a pickle and crunchy. Here is my recipe for it, Cut radish into julienne style and sprinkle some salt, sugar, vinegar and set it aside for about 20 mintues. Squeeze the excess water from the radish and put it in a bowl. Add some minced garlic and mix it by hand. Serve it cold as a side dish or appetizer. The ratio of the salt, sugar, and vinegar is 0.5: 1: 1. I will post the video recipe someday in the future. If this is not what you are looking for, let me know more detailed description about the dish.

CDM on "Unknown Side Dish"

CDM — Sat, 01 Nov 2008 19:57:31 +0000

I love Korean food. So much so that I started to learn how to make my own. Your website and videos have been very helpful. One recipe I can't seem to find is for a side dish. I don't know what it's called but it is white, is sliced in thin strips and has a vinegar-like taste to it. The texture is like cucumber. Do you know what it is and do you have a recipe for it? Thank You. CDM.