Recipes with radish

230 recipes. Page 4 of 10

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Yu Sheng Prosperity Salad

Shredded daikon, carrot and cucumber are fanned out in rings with raw salmon in the middle, and everyone tosses the platter high with chopsticks just before eating. Plum sauce and lemon make the dressing sweet and tangy, and sesame seeds add a nutty finish. Pregnant people, children, older adults and anyone with weakened immunity should skip it, because the salmon is eaten raw and even fish sold for raw eating carries some risk.

🥗 Lighter Meals

Prep 30min 0 4 servings

Asian Easy

Kencho Simmered Tofu and Daikon

The tofu is broken up by hand into rough chunks, and they stay chunky among the daikon and carrot as everything cooks down in soy sauce and sake. In Yamaguchi it has long been made in a big pot and reheated over several meals, and it still shows up in school lunches.

Prep 25min Cook 18min 4 servings

Rice Medium

Korean Mussel Rice (Winter Pot Rice in Mussel Broth)

The mussels are boiled first, the meat set aside, and the strained cooking liquid becomes the water for the rice. That is why the grains themselves taste of mussel. The meat goes back on top of the finished rice, along with some minari, a Korean water dropwort.

Prep 20min Cook 25min 2 servings

Soups Easy

Somage (Buckwheat Dumpling Soup)

There is no dough: buckwheat flour is scattered straight into simmering anchovy broth and cooks into small lumps that hold the liquid. Leftovers firm up as they cool, and cut small and browned in a dry pan they are good all over again.

🏠 Everyday

Prep 15min Cook 20min 1 serving

Stews Medium

Korean Godeungeo Mu Jjigae (Mackerel Radish Stew)

A thick layer of radish, 350 g, lines the bottom of the pot and boils for ten minutes before the mackerel is laid on top. The radish soaks up the fish broth, and it goes over rice together with the little broth that is left.

Prep 20min Cook 35min 4 servings

Steamed Medium

Korean Braised Pollock (Frozen Pollock with Radish in Spicy Sauce)

This cold-weather braise calls for frozen pollock on purpose, not fresh. Freezing and thawing firms up the flesh and leaves it slightly spongy, and the pieces hold together through a long simmer in the spicy broth.

Prep 20min Cook 30min 4 servings

Kimchi Easy

Korean Sedum Water Kimchi

Chili flakes stirred into the brine and never strained out leave flecks of red through the pale, cool broth of this clear spring water kimchi. Shredded Korean pear sweetens the liquid gently, and 8 to 12 hours at room temperature give it a light, refreshing tang. Sedum, a small succulent spring green, gets only a quick swish in cold water, since long washing makes it grassy. It joins the jar last and is folded rather than pressed so its tiny leaves stay crisp. Because the ferment is short, the broth and greens are best eaten cold within a day or two, ladled over rice.

Prep 505min Cook 10min 4 servings

Noodles Hard

Lanzhou Beef Noodles (Clear Spiced Beef Shank Soup Noodles)

Beef shank simmered for 2 hours with star anise, cinnamon and ginger yields a clear broth with a gentle spice aroma. The dish comes from Lanzhou in Gansu province, where the noodles are hand-pulled; store-bought Chinese wheat noodles stand in for them. Keeping the pot at a quiet simmer the whole time decides whether the broth stays clear. Daikon, sliced beef, cilantro and chili oil finish each bowl.

Prep 30min Cook 120min 2 servings

Asian Easy

Niigata Kirizai

Nozawana pickle, fresh daikon, and miso-pickled daikon are chopped to the same small size, squeezed dry, and tossed with toasted sesame, and natto is folded in only at the last moment. Kiri means cutting and zai refers to vegetables; in the Uonuma area of Niigata, records even tie the dish to provisions carried by warriors in the Sengoku period.

⚡ 20-Minute Recipes

Prep 20min 0 4 servings

Rice Easy

Dried Pollock and Bean Sprout Rice Soup

Hwangtae (dried pollock) is toasted in sesame oil before the water goes in, which turns the broth milky and savory. There is no chili here, so it is not spicy, and the bean sprouts and radish give it a clean, refreshing taste.

Prep 10min Cook 25min 2 servings

Soups Hard

Korean Freshwater Crab Spicy Soup

Chamge is a freshwater crab, and the shells and the joints of the legs need a good scrub with a brush if the broth is to taste clean. Halved and simmered in a radish broth with a little doenjang (Korean soybean paste), the crabs give it a deep crab flavor, sharpened with chili flakes and cheongyang peppers.

🏠 Everyday

Prep 30min Cook 40min 4 servings

Stews Medium

Korean Bracken Fern and Beef Stew

Bracken fern tossed with soup soy sauce, garlic, and gochugaru before simmering carries its seasoning right into each stalk, while beef brisket and radish keep the broth fairly clear with a sharp chili edge. The fern turns tender only over a gentle, medium-low simmer.

Prep 20min Cook 35min 4 servings

Steamed Medium

Korean Braised Pork Ribs

The ribs spend half an hour in cold water and get a quick blanch and rinse before they ever meet the soy braising liquid. It is an extra step, but it keeps the foam and impurities out of the pot, and the finished sauce tastes clean rather than murky.

Prep 40min Cook 75min 4 servings

Kimchi Easy

Korean Dongchimi Radish Water Kimchi

As dongchimi ferments, the clear brine around chunks of radish turns cool, tangy and faintly fizzy, with a soft fruitiness from pear and a clean finish from ginger. The radish is cut large, 4 to 5 cm, because small pieces go soft once the kimchi ripens, and a firm, medium-sized radish holds up better than a small one. Keeping every piece under the brine stops stray microbes, and the jar moves to the fridge once small bubbles appear. In winter the chilled broth becomes a base for cold noodles or is ladled alongside rich, fatty meat. Strained, the ripe broth tastes cleaner, and it keeps refrigerated for 2 to 3 weeks.

Prep 30min Cook 5min 4 servings

Noodles Easy

Cold Udon (Chilled Noodles with Mentsuyu Dipping Broth)

Grated daikon gives the chilled mentsuyu a mild peppery bite and a cooling edge, with scallion, nori, and wasabi adding sharper notes. Thick udon is chilled all the way through in ice water after rinsing, which firms the starch and brings back its springy chew.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Asian Medium

Nimiso Red Miso Vegetable Stew

Red soybean miso, aged from a soybean koji, gives this Aichi stew a dark broth with deep savoriness, a little acidity, and a faint astringency. Also called misoni, it grew out of the soybean miso tradition best known through Hatcho miso. Every household loads the pot with daikon, carrot, burdock, taro, konnyaku, and fried tofu, but some keep plenty of broth and eat it like a hot pot while others cook it down to a thicker simmer.

Prep 30min Cook 45min 4 servings

Rice Medium

Jangteo Gukbap (Korean Market-Style Spicy Beef Soup with Rice)

Brisket and thin slices of radish are stir-fried in sesame oil before any water is added, which lays a nutty base under the chili-red broth of this market-style beef soup. Blanched outer cabbage leaves (ugeoji) soak up the broth and turn silky over the long simmer.

Prep 20min Cook 50min 3 servings

Soups Medium

Takasaki Zakuni

Takasaki zakuni looks like kenchin-jiru, but the vegetables are never fried; soaked dried squid and its soaking liquid supply the savory depth instead. In Gunma it appears at New Year, Setsubun, Ebisu-ko, and household festivals, and one story says oil was left out of wedding versions so the couple would not separate like oil and water.

🏠 Everyday

Prep 40min Cook 45min 10 servings

Stews Easy

Spicy Gul Dubu Jjigae (Korean Oyster Tofu Stew)

Made with plump winter oysters, it smells of the sea from the first spoonful. With lots of tofu and a chili-red broth, it sits closer to a hearty, spicy stew for rice than to a clear oyster soup.

Prep 12min Cook 18min 2 servings

Steamed Easy

Gochugaru-Braised Flounder with Radish

Shallow scores on both sides of the flounder let the chili broth seep in, so even this thin fish is evenly seasoned. When the flesh turns white and flakes easily, it is served with the radish and plenty of the red broth.

Prep 15min Cook 25min 2 servings

Kimchi Hard

Kaki-zuke Persimmon Daikon Pickle

Daikon buried in astringent persimmon puree takes on the fruit's flavor while staying crisp. The traditional month-long barrel cure is unsafe to copy at uncontrolled home temperatures, so this version heats the persimmon puree, adds vinegar, tests the pH and keeps every stage refrigerated. A calibrated food-grade pH meter belongs on the equipment list.

Prep 120min Cook 15min 40 servings

Noodles Hard

Gunma Okirikomi Noodle Stew

In Gunma homes, wide unsalted noodles go straight into a pot of root vegetables and dashi without being boiled first. The broth comes out slightly cloudy and thick rather than clear, and that is how it should be. Taro, burdock, daikon, shiitake, and fried tofu make it a hearty one-pot meal seasoned with both soy sauce and miso. Noodle thickness and vegetables change from one household to another.

Prep 50min Cook 35min 4 servings

Asian Medium

Chiba Sumitsukare

Other regions make shimotsukare with salmon heads, but this Chiba version from Tokatsu is all vegetables, soy, and sake lees: coarsely grated daikon and carrot, roasted soybeans, fried tofu, and firm tofu. Over hours on low heat the daikon falls apart into the lees and the whole pot turns thick and porridge-like. It was offered at Inari shrines with red bean rice on Hatsuuma, the first horse day of February, and it uses up roasted beans left over from Setsubun. The name shifts from place to place: sumitsukare, shimotsukare, somotsukare.

Prep 30min Cook 240min 10 servings

Rice Easy

Korean Radish Rice (Julienned Radish Steamed with Short-Grain Rice)

Julienned radish is laid on top of the rice, not mixed in, and as it cooks its water and sweetness work down into the grains, leaving them moister and sweeter than plain rice. The soy sauce dressing waits until just before eating; stirred in early, it turns the rice mushy. Winter radish makes it noticeably sweeter.

Prep 15min Cook 25min 2 servings