Korean pickled radish recipe. Proven Pickled Radish Recipes

lovers oriental cuisine will appreciate such an unusual dish for us as tanmuji. This mysterious word is called in Korea original snack from pickled radish. Its highlight is the taste itself, because it combines both sour and bitter and sweet notes. If it seems to someone that it is impossible to combine three taste sensations in oneself, one should immediately start preparing tanmuji, especially since it is not at all difficult to make it. Despite the fact that the motherland savory snack are distant eastern countries, the ingredients for it can be found even in your own garden and among the usual spices that every housewife has in the kitchen.

What products will be needed?

Tanmuji is made from white - it has a juicy, crispy and sweet pulp.

If suddenly the daikon was not at hand, it can be replaced with green radish. This will slightly change the appearance of the snack, but will not affect its taste in any way, although the green radish is more fibrous and tough.

To pickle the root crop, you need to prepare:

• 350 ml of vinegar;
• the same amount of cold water;
• 3 laurels;
• 0.2 kg granulated sugar;
• salt (1 tablespoon);
• black pepper (20 pcs.);
• turmeric (1 tsp).

Cooking process

Wash the daikon well, remove the tips and peel. Depending on the dish in which the radish will be marinated (and served), you need to measure the appropriate length and cut off the excess. The measured piece should be cut lengthwise into long sticks, but not very thick (1 cm of thickness is enough), and put them into a prepared long container. Cut the rest into thin slices, dividing it in half. The green radish is cut in the same way.

For the marinade, pour water and vinegar into the pan, add sugar, salt and spices. Stir and bring to a boil. Pour the hot marinade over the radish sticks so that they are completely covered with liquid. Put the slices in the remaining brine directly into the pan.

When the marinade has cooled (after four hours), put the tanmuji in the refrigerator. There, the dish will reach readiness and will be completely marinated overnight. In the refrigerator, the snack can be stored under the lid for 10 days, and you can use it the next day.

Korean radish will appeal to lovers spicy dishes, this is good snack to meat. For cooking, you can use white, black, green radish.

For cooking radish in Korean, 1 root crop is enough

Ingredients

radish 300 grams apple cider vinegar 10 milliliters Vegetable oil 60 milliliters Garlic 3 cloves

• Servings: 4
• Time for preparing: 20 minutes

Korean radish recipe

The spiciness of the appetizer will depend on the amount of spices, choose the proportions to your taste.

The appetizer is prepared like this:

1. Grind the radish in any convenient way - grate or cut into cubes. The smaller it is cut, the faster it will soak in the marinade.
2. Sprinkle with seasonings. You can take coriander, paprika, black and red pepper, allspice, salt. Pour in a pinch of sugar - it will balance the taste.
3. Mix vegetable oil and Apple vinegar, pour into radish.
4. Add minced garlic.
5. Mix everything well, refrigerate for several hours, preferably overnight.

From above, the radish can be pressed down with a load, so it marinates faster.

Appetizers are served not only with meat, but also with simple side dishes. It goes well with boiled rice.

Pickled Korean-style radish with soy sauce

The secret of its taste lies in the combination of spices and soy sauce.

Required Ingredients:

• 500 g radish;
• 1 carrot;
• 1 onion;
• Black and red pepper;
• Garlic;
• Soy sauce;
• table vinegar;
• Sesame;
• Sugar.

Any variety of radish will do. Black contains the most vitamins, but white will turn out sweeter.

1. Grate radish and carrots on a Korean carrot grater. Get a long straw.
2. Onion cut into thin half rings.
3. Combine vegetables, salt, mix. Let stand for half an hour. During this time, they will give the juice that needs to be drained.
4. Mix 50 ml of soy sauce and 1 tsp. table vinegar. Dissolve 1 tsp. Sahara.
5. Sprinkle the radish with black and red pepper, squeeze 3-4 cloves of garlic to it through a press. Pour in the marinade.

Put the appetizer in the refrigerator for several hours, then sprinkle with sesame seeds and serve.

pickled daikon recipe

For this recipe, use not the usual black or white radish, and the daikon

Required Ingredients:

• 0.5 kg daikon;
• 1 onion;
• head of garlic;
• 50 ml of olive oil;
• table vinegar;
• Coriander;
• Black and red pepper;
• Salt.

Olive oil can be replaced with regular sunflower oil.

1. Cut the daikon into thin strips.
2. Grind coriander seeds, mix with other spices.
3. Fry the onion in 50 ml of vegetable oil. Remove it with a slotted spoon, add chopped garlic to the oil.
4. Mix radish, spices, onion and garlic oil. Stir, let stand for 2-3 hours room temperature.

Pickled snacks should not be carried away by people with gastrointestinal diseases, while the rest can complement the taste of potatoes, charcoal meat or unleavened rice with spicy radish.

▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
One of the main dishes of Korean cuisine is kimchi. Traditionally, kimchi is made from Chinese cabbage(bechu), but there are many other variations of cooking this dish. For example, from radishes, from beet tops, from cucumbers, from radishes and other vegetables. Radish kimchi is called Kaktugi. One of the versions of the origin of the name of this snack is very interesting. According to this version, the dish got its name because of the sound that was made when the hard radish was cut into cubes. The knife hit the wooden board and the result was the sound "how tight, how tight." This is how the name Kaktuga came about.
If you are interested in the topic Korean snacks(panchan), then write about it in the comments and I will continue to share with you the recipes that I have been using for many years.

Ingredients:

Daikon radish 1.5 - 2 kg.
Carrots 1 - 2 pcs.
Pear 1 pc.
green onion 1 bunch
Ginger 1 piece (25 gr.)
Yannim (pepper-garlic paste) 3 tbsp. l. (recipe below)
Fish (or soy) sauce 50 ml.
Salt 2 tbsp. l.
Sugar 2 tbsp.

Cooking:

First, prepare the daikon radish. Wash and peel off the skin. Next, cut the radish into rings about 2 cm thick and cut into cubes (approximately 2 * 2 cm).

We spread the radish in a container in which we will cook kaktugi.

Add salt and sugar.

We mix everything well. It's best to do it by hand.

Leave the radish for half an hour. Mix well every 10 minutes. After half an hour, the radish will give a lot of juice.

We recline on a sieve / colander.

We leave 50 ml (this is one full glass) of juice that the radish has isolated. Pour the rest of the juice, we do not need it.
Some at this stage, the radish is washed with cold water. But I never do it.

Let's prepare the vegetables. Cut the carrots into strips (you can use a Korean grater). Remove skin from ginger and chop very finely. We cut the onion about 5 cm long. We clean the pear from the peel and seeds (if any) and cut into small cubes (you can grate). Pear is best used green and preferably hard varieties. I came across a pear with a fairly soft and juicy pulp, but it's not scary. You can use an apple and a pear (half of each fruit).

Vegetables are ready. You can continue cooking.

We spread vegetables and yannim to the radish.

Add radish juice and soy sauce. In Korea, cactugs are prepared using fish sauce- extracts from anchovies. But I don’t like it, so I replace it with soy.

Now my advice to you. ALWAYS wear gloves! Otherwise, all hands will turn red and will burn a little.

Well, now we are doing a good massage to the radish)) Thoroughly mix everything with our hands.

We take a container. You can use a container with a tight lid or a glass jar. We spread the cactus in a container, tamping tightly.

By the way, I used a liter plastic bucket. Now kaktugi should be allowed to brew and ferment a little. This process is called fermentation. Close the container/jar tightly with a lid and leave at room temperature for 2 days.

After two days, the kaktugi is ready. The radish gave more juice and was well soaked. You can eat. Kaktugi should be stored in the refrigerator.

Yangnim (yangnyom) is the main seasoning in Korean cuisine.
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬

The number of ingredients can be reduced, leaving the same proportions

Ingredients:

Garlic (twisted) 1 cup
Ground red pepper 1 cup
Salt 0.5 tsp
Sugar 0.5 tsp
Liquid extract from anchovies 1 tbsp. (optional)

Cooking:
It is better to take Korean pepper, because, unlike Chinese and Tashkent, it is not hot and colors dishes well.

Pepper needs to be steamed. To do this, pour hot water into it (not boiling water!) And stir. There should be enough water to make a liquid pepper gruel. Leave the pepper to swell for 10-15 minutes. Next, add twisted garlic, salt, sugar, anchovy extract if desired. Mix well and leave to infuse for a couple of hours.

Yannim can be stored in a glass jar with a lid for quite a long time (up to a year), so you can make it for the future.

Korean radish - recipe

Oriental dishes are quite common on our table. They have long become familiar and beloved for us. Now we will replenish your culinary collection and tell you how to cook Korean radish.

Korean radish

Ingredients:

• green radish - 0.5 kg;
• garlic - 3 cloves;
• onion - 1 pc.;
• vinegar 6% - 0.5 tsp;
• vegetable oil - 1 teaspoon;
• sesame seeds - 1 teaspoon;
• salt, red hot pepper, cilantro, zira, paprika - to taste.

Cooking

Thoroughly wash the radish, peel and grate for carrots in Korean. After that, add salt, mix and leave for half an hour so that the bitterness goes away and the juice stands out. Now we are preparing the seasoning: rub cilantro and zira well, add paprika and hot pepper, mix well. Pass the garlic through a press. Peeled onion cut into half rings.

In a frying pan, heat the vegetable oil, put the onion and fry it until golden brown. Add sesame seeds, garlic, mix, cover and simmer for another 3 minutes.

Korean radish - recipe

At the end, pour the prepared spices and mix. We transfer the radish (without the juice that has been released) to another bowl, add the onion with spices, mix and pour in the vinegar. Let it brew for 12 hours in the refrigerator. After that, the Korean-style radish dish is ready to eat.

Pickled radish in Korean

Ingredients:

• radish - 500 g;
• Korean pear - half;
• garlic - 5 cloves;
• marinated capsicum- 3 pcs.;
• Chinese date - 5 pcs.;
• salt - 1 cup;
• warm water - 5 glasses.

For brine:

• salt - 2.5 tablespoons;
• sugar - 3 tbsp. spoons;
• vinegar - 2 tbsp. spoons;
• warm boiled water - 8 glasses.

Cooking

Wash the radish thoroughly. Dissolve salt (1 cup) in warm water (5 cups) and pour the radish with the resulting brine. Let stand until the skin becomes soft. We combine all the ingredients for the brine, dip the radish, garlic, Korean pear, dates and pickled peppers into it. We put a flat plate on the vegetables and put a load on top. Leave at room temperature for about 4 days. And then we refrigerate. We cut the finished pickled radish into slices or round plates.

Korean pickled daikon radish

Ingredients:

Cooking

Cut the daikon radish into thin slices. We spread them in 1 layer, sprinkle with salt, then put the second layer and sprinkle with salt again. So lay out the whole radish in layers. Leave for 15 minutes, and then drain the resulting brine. Sprinkle the radish with sugar and mix, again leave for 15 minutes and drain the juice. Add soy sauce rice vinegar and boiled water. We send dishes with radish to the refrigerator. In about a day, Korean-style daikon radish will be ready.

Related articles:

GotjaRussia, Zavodoukovsk

Reputation: +15777 All author's recipes: 720

Publication date: 2015-10-11 Liked the recipe: 33

Recipe: Pickled radish - in Russian

Ingredients:
green radish - 500 gr.;
salt - 0.5 tbsp;
granulated sugar - 0.5 tbsp;
soy sauce - 4 tablespoons;
apple cider vinegar - 2 tablespoons;
water - 1 glass

Cooking method:

I am a fan of Korean dramas. They often show dinner scenes. I must say, the tables are very densely packed with dishes, but all the cups are very small. Heroes eat with great appetite, something very crunchy. I surfed the internet and found delicious recipe pickled radish, which is served on the table in the Korean family regularly.

Korean radish kimchi - a step-by-step recipe with a photo of cooking at home

We take a green radish.

Peel and cut into very thin slices.

We put the radish in a saucepan in layers, each layer, lightly, sprinkle with salt.

After laying all the radish, close the pan, and leave for 15 minutes. After 15 minutes, drain the resulting juice, and add sugar to the radish and mix everything very carefully so as not to break the radish slices.

Close the lid again and leave for 15 minutes. After 15 minutes, drain the resulting juice.

Then, according to the recipe, rice vinegar is needed, but I don’t have it, so I added homemade apple cider vinegar.

And the last turn to pour in the cooled, boiled water.

Close the pot with a lid and refrigerate overnight.

In this way, you can pickle radishes and daikon. You can serve pickled radish with any second course or just as an appetizer. It turns out delicious and, indeed, very crispy.

The time is indicated, without being in the refrigerator.

Time for preparing:PT00H40M40 min.

Radish is a root crop of the cabbage genus, used by people since ancient times. It can be of various varieties: black, white, green. The most common and useful is black radish, which makes delicious pickled radish. Pickled radish, which can be stored all winter, has proven itself well.

Root crops should be thoroughly washed with running water, peeled. You can use a vegetable peeler. Before cooking, the fruits are crushed according to the recipe: straws, pieces, cubes. This can be done by grating the vegetable, or by passing it through a vegetable cutter. The rest of the vegetables and herbs should also be washed and cut off the unused parts.

Video: "Pickled radish - an Asian-style appetizer!"

From this video you will learn how to cook pickled radish.

Step by step recipes

The recipes for fermenting and pickling radish are not so widely known, but real gourmets will appreciate them.

in Korean

Ingredients for cooking pickled radish "Korean style":

• garlic - 3 cloves;
• radish - 1 kg;
• chili pepper - 2 pcs;
• salt - 2 teaspoons;
• sugar - 1 tablespoon;
• green onion- 30 g;
• vinegar 9% - 0.5 tablespoons;
• seasonings - to taste.

Peel the vegetable, grate or cut into cubes. Finely chop the pepper, mix with radish, salt. Leave the mass for 2 hours warm, squeeze the juice. Add sugar, vinegar, onion, garlic, seasonings to the brine. Mix vegetables and freshly prepared marinade.

Roll up the salad in sterilized jars and store in a cool place.

spicy

Would need:

• kilogram of radish;
• 4 cloves of garlic;
• two bulbs;
• a teaspoon of ground spices;
• 2 tablespoons table salt;
• a glass of vegetable oil.

Peeled root crops cut into thin strips. Onion and garlic cut into thin rings. Mix the workpiece with salt and leave for one and a half to two hours so that it gives juice. Combine all vegetables, add spices and oil. Leave for a day in the refrigerator. The shelf life of such a salad is not more than 2 months.

Pickled

Pickled radish is very tasty, it is less spicy and pleasantly sour in taste.

Simple preparation implies the need to prepare in advance:

• black radish - kilogram;
• garlic - one head;
• dill - 10 branches;
• salt - 1 tbsp.

Grate black grade on coarse grater or finely chopped. Chop the garlic, add to the grated vegetable. Finely chop the greens, mix with the vegetable mass with your hands. Salt the salad to taste, transfer to jars and seal. Keep refrigerated.

Marinated

To pickle a vegetable you will need:

• water - liter;
• apple cider vinegar - 200 ml;
• salt - 50 g;
• sugar - 200 g;
• dill, seasonings - to taste;
• onion - 5 pieces;
• black radish - kilogram.

Cut the root crop into thin slices or grate. Pour cold water, salt and leave for an hour to release bitterness. Cut the onion into rings, and then prepare the marinade. Add salt, sugar, spices to the water. While stirring, bring to a boil and add vinegar.

Rinse the radish pieces and put them in layers in pre-sterilized jars. Put the onion rings on top and pour in the marinade.

Remove the rolled cans for storage in the cellar. This appetizer is suitable as a side dish for various dishes.

With greenery

For cooking you will need:

• 1.5 kg of radish;
• 200 g carrots;
• apple cider vinegar - a tablespoon per 0.5 liter jar;
• sugar - 2 tsp;
• salt - a teaspoon per half-liter jar;
• parsley and dill.

Wash and clean vegetables. Grate on any grater to the desired size. Finely chop the greens. Mix the vegetable mass with herbs, add salt, sugar. Take pre-sterilized jars of 0.5 liters and spread the resulting salad in them, add vinegar. Pour in boiling water and seal.

Leave to marinate for three days.

Storage rules

Every gardener should know the rules for storing radish.

Only mature vegetables need to be dug up, and if the root crops are overripe, they will become tough and lose their taste.

It is necessary to get rid of small, diseased and deformed root crops. Selected specimens are dug out of the soil, after which the tops and roots are cut off.

A variety of plant species directly affect the characteristics of their storage. Grow radish:

• summer;
• autumn;
• winter.

Summer varieties are stored the least, up to three weeks in the refrigerator. This variety is not suitable for winter lying. Mid-season or late-ripening ones feel great in storage in cellars. Store supplies in basements and cellars in wooden boxes, sprinkled with dry sand.

The temperature in the room should not be below zero, but 1-3 ° C, and humidity - 80-90%. Temperature fluctuations and high humidity should not be allowed, otherwise the radish will rot.

In urban areas, there is the option of storage on glazed balconies, if the temperature there does not fall below zero.

If the harvest is good, then The best way storage of radish at home - conservation.

Experienced gardeners do not recommend freezing a vegetable. Freezing will make it tasteless and soft. The root crop can be frozen in only one case - for use in the cold period as a medicine for the treatment of colds. Grated root crops are laid out in bags and stored in the freezer.

To eliminate the lack of vitamins in winter, it is necessary to harvest radishes ahead of time. The juice of the vegetable itself is very useful, it has antiviral properties. The most famous effective remedy is the preparation of radish with honey, used to treat bronchitis.