Recipes with radish

230 recipes. Page 2 of 10

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Fattoush Salad (Crispy Pita & Sumac Veggie Salad)

Oven-crisped pita chips anchor a Levantine vegetable salad, and sumac, a tart red spice, tints the tomato, cucumber, radish and romaine with color and sourness. Layering sumac with lemon, whose sourness is of a different kind, gives the dressing a fuller acidity. The chips are added just before eating, since they soften fast in the dressing, and each bite then has crisp centers and slightly soaked edges.

🥗 Lighter Meals

Prep 15min Cook 8min 2 servings

Asian Medium

Bánh Mì (Vietnamese Crispy Baguette Sandwich with Pork and Pickles)

Inside go browned pork, carrot and daikon pickled in vinegar, and cilantro, and nothing else. The pâté and cold cuts common on Saigon street carts are left out, which puts more weight on the bread: the baguette is filled the moment it comes out warm with a crackling crust.

Prep 20min Cook 10min 2 servings

Rice Medium

Fusube Mochi (Rice Cakes with Spicy Loach and Burdock Sauce)

The name comes from fusuberu, the work of grilling freshly caught loach and drying it in the smoke of the hearth. That dried loach is ground to powder and simmered for about an hour with grated burdock, grated daikon and a red chili into a thick, spicy sauce, which is poured over hot, freshly pounded mochi. In Kurihara, Miyagi Prefecture, it has been eaten at New Year, weddings, memorial services and the turning points of the farming year.

Prep 20min Cook 70min 4 servings

Soups Easy

Korean Cabbage Oyster Soup

Midwinter napa cabbage grows sweeter the more cold it weathers, and simmered from cold water with radish it sweetens the broth with no separate stock. The oysters go in last for a minute or two, and since they bring plenty of salt, the soy sauce stays light.

🏠 Everyday

Prep 15min Cook 20min 4 servings

Stews Medium

Korean Hard Clam Radish Stew

The broth here comes from a generous 700 g of hard clams. Thick slabs of tofu go in only after the clams open and simmer for five minutes, long enough to soak up the clam juices that come out again when you bite. The shells bring their own salt; soup soy sauce is kept light.

Prep 20min Cook 25min 4 servings

Steamed Medium

Korean Soy-Braised Dotted Gizzard Shad with Radish

Dotted gizzard shad (baendaengi) has fine, soft bones that soften further in the braise, so the fish is eaten bones and all. It is layered with onion over a bed of radish and braised in a gochujang and soy sauce for close to half an hour.

Prep 20min Cook 35min 4 servings

Kimchi Easy

Korean Beet Radish Pickle

Cubes of white radish take on the beet's color and, after about a day, turn an even pink all the way through. More beet means a deeper color and a sweeter pickle.

Prep 18min Cook 10min 4 servings

Noodles Medium

Korean Clam Seaweed Onmyeon (Warm Noodle Soup)

Surf clams simmered with radish make a clear, briny stock, and rehydrated miyeok seaweed unfurls in it to add its own quiet ocean flavor. Dongjuk look much like Manila clams but give a deeper broth, so no separate stock is needed. Seasoning stays light, just soup soy sauce and garlic, letting the shellfish lead. It suits a slow morning or any time a light, warm bowl sounds right.

Prep 15min Cook 20min 2 servings

Salads Easy

Garigari Namasu with Coarsely Grated Daikon

Coarse grating on a bamboo oni-oroshi or rough grater leaves the daikon in ragged, crunchy bits instead of a watery pulp. The salted daikon gets just one light squeeze, since grating it fine or wringing it hard would erase both that roughness and its juiciness. Small fish cured first in salt and then vinegar are folded through a sweet miso-vinegar dressing in this Ibaraki-style namasu. The fish should already be gutted and scaled, and it stays cold while curing and after the dish is finished. Served straight away it has the sharpest crunch, while 15 minutes in the fridge lets the miso and vinegar soak in more evenly.

🥗 Lighter Meals

Prep 25min 0 4 servings

Asian Medium

Japanese Simmered Yellowtail and Daikon

Two calls decide this braise: how far the daikon is cooked before it meets the fish, and when you stop. Parboil the daikon until the edges turn translucent so the centers are already softening; that way the yellowtail isn't left simmering until it dries out while the daikon catches up. Scald the fish with hot water until the surface turns pale, pat it dry, and spoon the braising liquid over the skin as it cooks so it doesn't dry. Turn off the heat when the thickest piece reaches at least 63°C in the center, a chopstick slides into the daikon, and the liquid has cooked down by about half.

Prep 20min Cook 40min 4 servings

Rice Medium

Korean Cutlassfish Pot Rice

Chunks of cutlassfish (galchi), seasoned for ten minutes with soy sauce and ginger, sit on the very top of the pot as the rice cooks. After resting, the flesh falls apart at the touch of a paddle. The scallions are scattered over and everything is folded together with a light hand.

Prep 25min Cook 30min 4 servings

Soups Easy

Korean White Clam Clear Soup

In this clam soup the radish is eaten as eagerly as the clams. It simmers for about seven minutes before the white clams and a spoonful of cheongju (clear rice wine) go in, then softens as it soaks up their broth. Salt is added only in pinches, after tasting.

🏠 Everyday

Prep 20min Cook 15min 2 servings

Stews Easy

Korean Bajirak Miyeok Jjigae (Clam Seaweed Stew)

Clams and seaweed go into a base broth of simmered radish, and with no meat in the pot, the clams carry the flavor. Their briny savoriness and the sea smell of the miyeok layer up in the same pot.

Prep 18min Cook 16min 2 servings

Steamed Medium

Korean Braised Butterfish

Butterfish is so tender that it is never turned in the pot; instead the broth is spooned over every two or three minutes to cook the top. The soy broth carries ginger and only a little chili flake; the heat is barely there.

Prep 15min Cook 20min 2 servings

Kimchi Medium

Beet Water Kimchi

Even a small amount of beet stains the broth red. The radish portion is kept the larger one, since a jar where beet outweighs radish turns muddy and dark. Both are cut into the same thin, flat pieces so a spoonful picks up some of each. The liquid drawn out during salting is added to the jar rather than poured away. Pear juice brings sweetness, sliced garlic and ginger bring aroma, and a cooled rice-flour porridge gives the broth body. A good stir after adding the salt water keeps that porridge from settling on the bottom. It sits out for a day before moving to the fridge.

At least 1 day 30 min 4 servings

Noodles Medium

Korean Raw Fish Cold Noodles

Thin slices of cold white fish sashimi tangle with chewy naengmyeon noodles in a sweet, sour and spicy gochujang dressing. The noodles cook in only 30 to 40 seconds, so they come out the moment the strands loosen; any longer and the chew is gone.

Prep 20min Cook 5min 2 servings

Salads Easy

Korean Spicy Radish Salad

Unlike kimchi, mu-saengchae skips fermentation: the julienned radish is dressed and eaten the same day, with its crunch intact. Ten minutes under coarse salt pulls water from the strips so the chili-flake dressing clings instead of sliding off. Anchovy fish sauce lays a savory base under the radish's clean, mild flavor. Fresh from the bowl it snaps; after a night in the fridge it softens into a lightly pickled side with a different character. It is a standard partner for fatty dishes like samgyeopsal or braised short ribs.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 4 servings

Asian Hard

Funankogui (Kombu-Wrapped Crucian Carp in Miso)

Whole crucian carp are wrapped tightly in kombu, tied with dried gourd strips, and cooked for about 10 hours in red-miso broth until the bones are soft enough to eat, in this dish from Kashima in Saga. River and creek carp supplied winter protein when Ariake Sea fishing slowed, and in Kashima the dish is offered to Ebisu on January 20.

Prep 75min Cook 600min 12 servings

Rice Medium

Korean Seaweed Roe Pot Rice

The pollock roe never goes over a flame. When the rice is done, the heat is turned off, the lid comes up just long enough to add the roe and a knob of butter, and the residual heat of an 8-minute rest warms them through. That keeps the eggs from tightening, and they still pop. The gamtae seaweed is crumbled over with the scallions once the rice has finished resting.

Prep 15min Cook 25min 2 servings

Soups Easy

Korean Clam Soft Tofu Soup

As soon as the clams open, soft tofu is spooned in with a large spoon and left alone. The curds soak up the clam broth in soft lumps; stirring hard breaks them down and clouds the soup white. Seasoned with soup soy sauce and no chili, it is not spicy at all.

🏠 Everyday

Prep 15min Cook 20min 4 servings

Stews Hard

Korean Mild Puffer Fish Stew

With no chili, only soup soy sauce for seasoning, the broth stays clear and the clean taste of the puffer fish comes through. The garlic is kept to a minimum for the same reason. Use only professionally cleaned puffer fish from a verified supply chain.

Prep 20min Cook 25min 4 servings

Steamed Medium

Korean Braised Cod with Vegetables

The cod is patted thoroughly dry first so the sauce clings instead of sliding off. It cooks covered on a bed of radish and onion and gets turned just once, gently, at the end so the underside picks up the sauce too.

Prep 15min Cook 25min 3 servings

Kimchi Easy

Bettara-zuke (Daikon Pickled in Amazake)

A white coat of amazake clings to thick daikon spears, which bend slightly yet still snap when bitten. Unlike fully dried takuan, this Tokyo pickle keeps the radish moist, with amazake supplying a gentle sweetness. It traces back to lightly pickled daikon sold at Edo-period Ebisu observances, and bettara stalls still appear at the autumn market of Takarada Ebisu Shrine in Nihonbashi.

Prep 30min 0 12 servings

Noodles Easy

Korean Mussel Soup Noodles

No stock goes into the pot: 500 g of mussels and some radish make the whole broth. The mussels give up a concentrated sea flavor, the radish adds a clean sweetness, and soup soy sauce with cooking wine smooths out the salt the shellfish bring. Each mussel is lifted out as soon as its shell opens and the meat waits on the side until the bowls are filled, which keeps it from toughening. Any that stay shut after cooking are thrown away rather than forced open. Straining slowly through a fine sieve removes sand and shell bits so the broth poured over the noodles stays clear, and garlic with green onion clears away what fishiness remains.

Prep 18min Cook 20min 2 servings