Recipes with radish

230 recipes. Page 3 of 10

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Narae (Seven-Ingredient Vinegar Salad)

Daikon, carrot, lotus root, shiitake, fried tofu, burdock and koya-dofu (freeze-dried tofu) are cooked in three separate batches before meeting one sweet rice-vinegar dressing. Each group keeps its own texture: crunchy lotus root and burdock, tender daikon, and koya-dofu that holds stock like a sponge. Spreading the cooked pieces in a sieve until they stop dripping keeps the vinegar dressing from turning thin. The simmered koya-dofu cools in the sieve on its own, untouched: pressing it while hot would break it and squeeze out the stock it absorbed. White sesame and fine threads of yuzu peel are scattered on top, adding toastiness and a citrus lift.

🥗 Lighter Meals

Prep 35min Cook 25min 4 servings

Asian Easy

Furofuki Daikon with Dengaku Miso

Thick rounds of daikon are boiled first in rice-rinsing water to take away bitterness, then moved to a very light broth of kombu and a little light soy to cook through. Most of the seasoning comes from the warm dengaku miso spooned on top, finished with fine shreds of yuzu peel. In Kyoto it has traditionally been made with Shogoin daikon, which holds its shape through long cooking.

Prep 15min Cook 50min 4 servings

Rice Medium

Korean Thistle and Mackerel Pot Rice

Open the lid and pieces of mackerel sit on a bed of gondre (Korean thistle greens), its oil and the greens' earthy aroma having soaked into the rice as it rested. The crust at the bottom gets a splash of water and is eaten as sungnyung, a toasted rice drink.

Prep 18min Cook 28min 2 servings

Soups Medium

Korean Clear Puffer Fish Soup

The puffer fish must be a pre-cleaned product approved for eating. It cooks in a broth where radish and garlic have already boiled for ten minutes, seasoned with salt and no chili, and the seasoning is right when the radish's sweetness comes through before the salt.

🏠 Everyday

Prep 20min Cook 30min 2 servings

Stews Medium

Korean Frozen Pollack Stew

A tablespoon of doenjang is stirred into the red chili broth to tame the fishiness. The frozen pollock is thawed only partly, just enough for a knife to get through the bone, and cut while still firm; fully thawed, the flesh crumbles.

Prep 15min Cook 25min 4 servings

Steamed Medium

Korean Spicy Braised Cod with Radish

Cod is lean and mild, so it gets a punchy sauce of soy, gochujang and chili flakes. The radish under it soaks that sauce up and ends up as good as the fish.

Prep 18min Cook 22min 4 servings

Kimchi Hard

Korean Stuffed Bossam Kimchi

Bo-kimchi wraps a filling of julienned radish, Korean pear, chestnuts, and blanched octopus in brined napa cabbage leaves, then ferments the bundles. After brining, check that the thick cabbage stems bend without snapping, and drain the rinsed leaves well, because wet leaves leave a watery pool inside each parcel. Overlap two large leaves so the filling is enclosed without gaps, and pack the bundles seam side down so they stay closed while they ferment. Blanch the octopus only briefly, since longer cooking makes it tough.

At least 3 days 17 hr 4 servings

Noodles Medium

Houtou Pumpkin Miso Noodles

Wide flour noodles from Yamanashi simmer straight in miso broth with kabocha, potato, daikon, and napa cabbage, leaving the soup thick and slow to cool. In mountain areas poorly suited to rice, houtou long served as a staple, and its lasting warmth means it is eaten most often in winter. Unlike udon, the dough has no salt and the floured strips are never boiled on their own, which leaves their starch to thicken the pot.

Prep 50min Cook 35min 5 servings

Salads Easy

Kakinamasu (Daikon and Dried Persimmon Namasu)

Dried persimmon brings a concentrated, mellow sweetness that spreads into the sweet vinegar, softening a daikon and carrot namasu. In Shimane it is set out for celebrations and New Year, with the red of persimmon and carrot and the white of daikon read as the auspicious pairing of red and white. The vegetables soak in salt water only until they bend without snapping, so they keep a light crunch.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 20min 0 4 servings

Asian Easy

Gonza (Daikon Simmered with Flattened Soybeans)

Uchimame are soybeans softened, flattened with a wooden mallet, and dried, and because they are already thin and split they cook alongside daikon in the same pot. This simmer from eastern Fukui City, also called gonji namasu, was once tied to Hoonko gatherings and ceremonies and is now everyday home food all year.

Prep 15min Cook 30min 4 servings

Rice Medium

Korean Oyster Rice (Winter Pot Rice with Plump Oysters)

The oysters go on only after the rice has absorbed nearly all its water, and they cook in the five-minute rest and nothing more. Added at the start, they would shrink and lose their sweetness. The rice itself is unseasoned; everyone stirs in their own soy, chili flake, scallion and sesame oil sauce.

Prep 15min Cook 25min 2 servings

Soups Easy

Korean Chive Clam Soup (Briny Clam Broth with Garlic Chives)

After the soup soy sauce goes in, the broth is tasted before anything more is added. The clams release salty liquor as they open, which often seasons the pot well enough, and more soy sauce goes in only if it falls short. The chives are added just before the heat is turned off and cook for a minute.

🏠 Everyday

Prep 20min Cook 15min 2 servings

Stews Medium

Korean Hairtail & Fernbrake Stew

Boiled bracken goes in first and the hairtail pieces are laid over it without overlapping. The fish is never turned; spooning broth over it keeps the flesh from breaking. Only a shallow layer of broth is left at the end.

Prep 20min Cook 30min 4 servings

Steamed Medium

Korean Braised Chicken with Radish

Braised a long time with bone-in chicken, the radish turns brown from all the chicken stock and chili sauce it takes in. The potatoes crumble at the edges and thicken the sauce.

Prep 18min Cook 40min 4 servings

Kimchi Medium

Korean Cheonggak Kimchi (Seaweed Kimchi)

Cheonggak, a branching green seaweed, gives this radish kimchi a firm, almost crunchy chew and a marine aroma that land-vegetable kimchi lacks. Half the paste is massaged into the julienned radish first so it seasons evenly; the seaweed joins the remaining paste and is tossed quickly, because long handling toughens it. A day in the fridge lets the seaweed's salinity merge with the fish sauce paste, and the briny result sits naturally beside seafood and mild rice soups.

Prep 35min 0 4 servings

Noodles Medium

Kakke Buckwheat Triangles

Thin sheets of buckwheat dough, cut into triangles, simmer with daikon and tofu and are lifted out one at a time for dipping in garlic miso. Each piece has a soft, thin edge and a slightly springier center. The pungent garlic miso carries the flavor, since the buckwheat, tofu, and broth are all mild. The name is local dialect for a piece or edge, and one story ties the dish to scraps left over from soba making in southern Aomori.

Prep 35min Cook 20min 5 servings

Salads Easy

Wafu Daikon Salad (Shredded Radish with Japanese Soy Dressing)

Daikon cut into very fine threads is crisped in cold water, then piled with bonito flakes and shredded nori and dressed with soy sauce, rice vinegar and a little sesame oil.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Asian Hard

Kagoshima Tonkotsu (Pork Ribs Simmered with Barley Miso)

In Kagoshima, tonkotsu means bone-in pork ribs braised with sweet-potato shochu, brown sugar and barley miso until the meat comes away from the bone. Daikon, burdock and konnyaku cook in the same pot and soak up the sweet, salty liquid.

Prep 30min Cook 150min 4 servings

Rice Medium

Oyster Rice Porridge

Oysters go into the pot last, after the rice has broken down and the radish is soft, and they need only a few minutes to stay tender. Most of the work is the long simmer before that: rice and minced radish, first toasted in sesame oil, cook for over 30 minutes and like to stick to the bottom, so stir from the base often.

Prep 20min Cook 35min 2 servings

Soups Easy

Korean Buchu Honghap Guk (Chive Mussel Soup)

The mussels are added with a spoonful of rice wine and boiled uncovered for five minutes, letting the fishy steam escape while the taste of the sea stays in the broth. Any still closed by then are taken out and thrown away.

🏠 Everyday 🍺 Bar Snacks

Prep 18min Cook 20min 2 servings

Stews Medium

Korean Galchi Kimchi Jjigae (Hairtail Kimchi Stew)

Well-aged kimchi brings a sharp sourness that plays against the oily white flesh of hairtail, so this fish stew tastes more tangy and spicy than fishy. A five-minute soak in lightly salted water, followed by a rinse, takes much of the strong smell out of the fish.

Prep 20min Cook 35min 4 servings

Steamed Hard

Korean Braised Beef Short Ribs with Kabocha

Short ribs braise in a soy broth sweetened with Korean pear juice, which softens the meat and leaves a faint fruit sweetness through to the end. The dish takes the galbi jjim served at Korean holidays and birthdays and adds kabocha, which softens only at the edges and thickens the sauce naturally.

Prep 35min Cook 70min 4 servings

Kimchi Easy

Chicken Mu (Korean Fried Chicken Radish Pickle)

The sweet-sour radish cubes that come with Korean fried chicken are easy to make at home, and their crunch depends on the brine temperature. Pouring the brine only once the pot no longer feels warm keeps the radish firm and snappy. Even 2 cm cubes season at the same rate, and a jar dried completely after sterilizing keeps stray water from diluting the brine. Chilled for a day, it has an acidity that clears the palate between pieces of fried chicken; use clean tongs and finish it within about a week.

Prep 10min Cook 5min 4 servings

Noodles Hard

Uzbek Lagman Noodles

Thick hand-cut wheat noodles sit in the bowl first, and a stew-like gravy of beef chuck, potato, daikon, bell pepper, and tomato gets ladled over the top. This is the Uzbek kesma style: a firm dough rolled thin and cut with a knife rather than pulled by hand. If the dough keeps shrinking back as it is rolled, the gluten is still tight, and another 10 minutes of rest under a cover fixes it. Cumin seed and ground coriander give the tomato-rich gravy its Central Asian warmth. Because noodles and gravy meet only in the bowl, the chewy strands never soak up the sauce and go soft.

Prep 55min Cook 45min 4 servings