Marinaded Pickled Daikon

Honey and Butter Pickled Daikon

 

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.

 

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10 Comments

  • Reply
    Mekkie
    March 29, 2010 at 11:42 am

    Hey! Thanks so much for adding me on Foodbuzz. Your photography skills are quite commendable. I’m curious, though, have you tried less posed pictures? I find flowers look much better in their native habitat. Also, you get more depth of field that way. Just a suggestion!

    Your lighting skills are amazing though.

    • Reply
      Honey
      March 29, 2010 at 12:25 pm

      Hi Mekkie, thanks for the comment! Actually I am quite an amateur at photography.. I got my first DSLR camera about a month ago so I am still practicing. I’m still trying to figure out all the knobs and dials and buttons on the thing. Not to mention the depth of field mystery. But I think you’re right, flowers are definitely prettier in their natural form! Thanks for your tips, and I’ll keep practicing! 🙂

  • Reply
    Cleo Coyle
    March 29, 2010 at 7:10 am

    Looking forward to trying this. I definitely prefer the spicy/heat sort of pickle. In the Southern US, they have a great tradition of hot pickles (too bad it has not reached the Yankee groceries in my neck of the woods – new york). Thank you for the recipe and tips!

    ~Cleo
    in NYC

    • Reply
      Honey
      March 29, 2010 at 12:29 pm

      Hi Cleo, I do hope you try it. If you like spicy sweet this will be perfect. You’re so lucky you live in NY! I want to go exploring NYC one day! 🙂

  • Reply
    sweetlife
    March 28, 2010 at 6:21 pm

    wow I love this..would be tasty with rice–yum

    sweetlife

    • Reply
      Honey
      March 29, 2010 at 12:27 pm

      Hehe yes, very tasty for lunch! Glad you enjoyed it, let me know what you think if you make it! Cheers!

  • Reply
    thepenandthepear
    March 28, 2010 at 3:05 pm

    The picture of the pickled daikon is so beautiful….simply breathtaking….

    • Reply
      Honey
      March 29, 2010 at 12:28 pm

      Hi thanks for your comment, and I love your name- thepenandthepear! Very artsy!

  • Reply
    Kim, ORMG
    March 28, 2010 at 7:12 am

    This looks amazing! I love your blog!
    You have a new follower!
    -Kim

    • Reply
      Honey
      March 28, 2010 at 1:24 pm

      Hi Kim! So sweet of you, thanks!

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