Korean cooking forum topics:
A few days ago I went to a korean restaurant with my friend and when they brought out the appetizers, there was this pickled pink-color radish. When I tasted it, it was quite delicious and it was nothing like the yellow-colored pickled daikon radish I ate before. My friend says almost all the time it is yellow and not pink (I assume they add some kind of beet juice dye) but I have a suspicion that it was the “Korean radish” (which I never saw till now) and not a Daikon radish. My question is whether I can buy this in only Korean stores and what is the name of it? I don’t want to get that yellow-colored pickled Daikon that I ate before as it was quite terrible.
the dye was likely shiso, same as used to dye pickled ginger and umeboshi in japan. pickling and even the daikon root itself varies greatly so you may just have a daikon you enjoy. If you really want to know what you got you’re better off asking the restaurant than here, since there’s really no way for us to know what you had.
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