Asian people have an affinity to pickle things. I think it has to do with the major winter season where there are no veggies to be found anywhere…
Koreans lean towards the red spicy sort of pickle, while Japanese cuisine seems to lean more towards flavors of sour and sweet, such as sweet pickled ginger. Or this stuff- pickled daikon. Of course you remember this stuff from the Kimbap post. Usually it comes in a big packages so when you have leftovers you can marinate them! It gives the pickles a whole new dimension of nutty and spicy. Another yummy banchan (korean sidedish) for your table. This dish makes a great side to rice and soup.
Marinated Pickled Daikon
2 cups yellow pickled daikon, sliced into matchstick shapes
1.5 tsp korean red pepper flakes
1 tsp sesame oil
2 tsp sugar
2 TB minced green onion
2 tsp sesame seed
Mix everything together in a medium mixing bowl with clean hands.
Serve immediately as a Korean sidedish with rice or keep chilled until ready to serve. Sprinkle with extra sesame seeds on top for decoration.
Keeps 1 week chilled.