Radish in Korean - Young Radish Salad. Spicy radish salad

Cooking time: 45

Spicy and juicy pickled radish in Korean, a recipe with a photo will show you how to cook it according to Dukan if you are going through stages 2-4 of the diet. “He” is a delicious Korean snack prepared from any variety of radish or radish with the addition of rice vinegar and various spices.

This salad complements a hearty meat dish well. In my opinion, its main quality is that it keeps well in the refrigerator for several days and only becomes tastier over time. In addition, the salad turns out to be budget-friendly - radish is one of the cheapest vegetables. By the way, here is the recipe for another budget salad -

It will take 45 minutes to prepare, the above ingredients will make 2 servings.

Ingredients:
- radishes – 400 g;
- garlic – 3 teeth;
- chili pepper – 1 pc.;
- sea ​​salt – 5 g;
- granulated sugar – 4 g;
- rice vinegar – 10 g;
- cilantro – 20 g;
- coriander seeds – 1 tsp.

How to cook at home

Any radish is suitable for cooking - red, black or daikon. Soak it for a few minutes in cold water, wash off the dirt and sand with a brush, and trim the ends.



Shred the radishes into thin strips. You can cut with a regular sharp knife or use special devices for cutting vegetables into shapes.



Place the chopped radishes in a deep salad bowl, add sea salt, and rub with your hands until the juice appears.





Transfer to a colander and leave for 20 minutes. During this time, excess moisture will drain into the bowl and the radishes will lose some bitterness.



Fry coriander seeds for 3-4 minutes in a dry frying pan until the first smoke appears, grind in a mortar. Pass the garlic through a press or chop it finely. Cut the red chili pod into rings, finely chop the fresh cilantro.



Mix seasonings with radishes.



Add granulated sugar and rice vinegar, stir until all ingredients are evenly combined.





Place a small weight on the vegetables and place them in the refrigerator for about 20 minutes.



The salad can be served immediately and can be stored on the bottom shelf of the refrigerator for 4 days. Many Korean dishes made from pickled vegetables only become tastier after a day or two.
Last time we cooked

If you don’t like fresh radishes, during the season of this vegetable, try to include as many different salads and snacks as possible. Fresh radishes are not a vegetable that you can endlessly crunch on, unless, of course, you are related to beavers and simply need to sharpen your teeth on radishes. But canned radishes are a completely different matter.

In a word, a snack “with beer and vodka”, as our men say. If they gather in a group of 5-6 people, they can eat a whole liter jar of radishes while playing cards, chatting and barbecue, and not notice when it became empty. Friends, seeing radishes on the New Year's table, groan and immediately sweep away everything!

1:6

Canned radishes are a great snack that you can crunch on all winter long.. The taste of such radishes is sharp and sour. An appetizer, either as a snack or as an additional side dish to the main course for dinner. It can be added to various salads or eaten just like that. By canning, the natural bitterness of the radish is lost, and it also softens. Brine from canned radishes is a mess, I don’t recommend sniffing or sniffing, the smell is unpleasant, but this does not apply to the canned radish itself.

The benefits of canned radishes are not only that you can make radish snacks all year round, but you can also preserve radishes that have dry, tough skins. Now, you don’t need to throw away overripe radishes, roll them up and enjoy their new taste in winter!

2:4

Recipe No. 1

Ingredients for a liter jar:

Radishes (densely packed)

Onion – 1 pc. (small),

Garlic – 2-3 cloves (cut),

Black pepper (peas) - 6 pcs.,

Laurel. sheet – 1 pc.,

Red hot pepper - to taste (depends on how spicy you like it)

Salt - 1 teaspoon spoon,

Sugar – 2 tsp. false,

Vinegar - 2 tables. false,

Preparation:

Wash the radishes, cut off the ends, cut large ones in half (I set aside the large ones and cut them into one jar). Place spices at the bottom of the jar: onion, garlic, black pepper (peas), bay leaf, red hot pepper, dill flower. Place the radishes tightly in the jars and pour boiling water over them for 5 – 6 minutes. Drain the water (marinade) from the jars (raspberry color) into a saucepan and put it back to boil. While the marinade boils, pour salt and sugar into the jars, also pour in vinegar and cover with lids while the marinade boils. Pour boiling marinade (when boiling it becomes almost black, but when cooled and “reacting” with vinegar, the marinade will turn pink) into the jars, roll them up, and under the “fur coat” until the morning.

You can eat it after 2-3 days, but it’s better to let it sit for a month. The difference in taste is striking.

Recipe No. 2

Ingredients:

Radish - 1.5 kg;

Peppercorns, dill, bay leaf, salt - to taste;

Water – 1 l;

Rast. Oil – 15 tablespoons;

Vinegar 6% - half a glass;

Capsicum – 2 pcs.;

Preparation:

Finely chop the dill, then the radishes into centimeter slices

and mix it with dill.

Okay, until it splatters, heat the vegetable oil, then cool it. To make radishes for the winter have a more pronounced taste, add hot capsicum to it. Finely chop it and pour it into boiling water, lightly salted, and then boil for ten minutes.

7:4

Refrigerate. Add 6% vinegar. Sterilize jars. Pour chilled vegetable oil into jars, add radishes and herbs and fill with marinade. Roll it up.

Boil the jars for half an hour. We take it out, now the radishes are ready for the winter.

Recipe No. 3

This year, for the first time, I decided to try pickling radishes for the winter in jars. And I was not disappointed in the recipe. The canned radishes turned out slightly sour and crispy.

You can use any radish for canning; even wilted ones make an excellent preparation.

Products for canning radishes:

Radish - 1.5 kg.
Canning jars - 5 pieces, 0.5 liters each
Parsley - 1 bunch
Vegetable oil - 15 tablespoons
Bay leaf
Black allspice peas

For the marinade:

Water - 1 liter
Salt - 4 teaspoons
Vinegar 6% - 100 ml.
Hot pepper - 1 pod

Preparation:

Wash a bunch of parsley and chop finely. Wash the radishes, cut off the tails and cut into circles, 1 centimeter thick. Mix radishes with parsley. Heat the vegetable oil until hot and then cool.

Pour salt and finely chopped hot pepper into boiling water. Boil this mixture for 10 minutes. Then cool and add vinegar.

We sterilize the jars, pour 3 tablespoons of vegetable oil into each, lay out the radishes and herbs, and fill with marinade. Let it sterilize for 12-20 minutes. At the end of sterilization, roll up the lids.

8:4

Recipe No. 4

You will need:

Radishes of autumn varieties

for marinade (per 1 liter of water):

50 g granulated sugar
1 stalk of celery, chopped
20-30 g vinegar essence
30 g salt

Preparation:

1. For canning, select dense, brightly colored radishes (usually autumn varieties).
2. Rinse the radishes thoroughly and cut off the petioles.
3. Blanch the radishes for 2-3 minutes, place in scalded half-liter jars.
4. For the marinade, boil water with granulated sugar, vinegar essence, celery and salt.
5. Pour boiling marinade over the radishes in jars. Sterilize for 30 minutes, seal, cover and leave to cool.

Option: Cut the radishes into 1.5 cm thick slices. Chop the parsley and green onions and mix with the radishes. In addition to green, you can add onions cut into rings. Pour preheated sunflower oil into the bottom of sterilized jars (3 tablespoons in each half-liter jar), then pack the vegetable mixture tightly.

Recipe No.-5

Canned radish salad

Compound:

Radish – 3.1 kg
Green onions – 800 g
Parsley – 90 g
Salt – 80 g
Vinegar 6% - 20 g (replaced with pure red currant juice)
Hot pepper – 200 g
Sunflower oil – 300 g

10:4

Preparation:

Prepare 10 0.5 liter canning jars.

Choose fresh, beautiful radishes without blemishes. Wash, peel, cut into slices. Mix in a saucepan with finely chopped onion and parsley.

Heat water in an enamel pan, add salt, hot pepper, boil for 10 minutes, cool to 60-70 degrees, add table vinegar.

Heat the sunflower oil to 130 degrees for 10-12 minutes, cool.

Pour heated oil (3 tablespoons per jar) into the bottom of the jars prepared for preservation, place the vegetable mixture, and pour in the filling. Cover the jars with lids and sterilize for 15-20 minutes. Store canned food in a dark and cool place.

11:4

Recipe No. 6

A simple recipe for canned radishes is as follows:

1. Wash the radishes and dill. Dry with a paper towel. Finely chop the dill. Radishes can be preserved in voices, halves or cut into circles (about one centimeter each). In any case, the tails and tops must be cut off.

2. Combine radishes and dill in a bowl.
3. Heat vegetable oil until hot, then set aside to cool.
4. Place the pan on the stove, bring to a boil and add salt, add washed and finely chopped (you don’t need to chop, especially if you are preserving the radishes whole or in halves) hot pepper. Boil for 10 minutes.
5. After the mixture boils, cool it and then pour in the vinegar.
6. Pour three tablespoons of vegetable oil into sterilized dry jars, place the radishes with herbs and pour in the hot marinade.
7. Sterilize the jars for 12-20 minutes and roll up the boiled lids.

Canned radishes are ready!

Recipe No. 7

We will need:

We use one and a half kilograms of radishes. The prepared portion is designed for five half-liter jars.

Green onions - 400 gr. (can be closed without onion), but add bay leaf and black peppercorns
Bunch of parsley
Vegetable oil – 15 tablespoons

Marinade:

For 1 liter of water:
4 teaspoons salt
100 ml. 6 vinegar
Hot pepper one pod

Preparation:

Finely chop the onion and herbs. Cut the radishes into 1 centimeter circles. Mix radishes and herbs. Heat and cool the vegetable oil. Pour salt and finely chopped pepper into boiling water and boil for ten minutes. Then cool and add vinegar. Sterilize the jars, pour 3 tablespoons of oil into each, place the radishes with herbs, pour in the marinade. Leave to sterilize for 15-20 minutes, then roll up the lids.

Recipe No.-8

Ingredients

Radish - 1.5 kilograms
Black peppercorns - to taste
Dill - 1 bunch
Vegetable oil (sunflower) - 15 tablespoons
Bay leaf - to taste
Water - 1 l
Vinegar 6% - 100 grams
Salt - 4 teaspoons
Hot pepper - 1 piece

Preparation

1. Finely chop a bunch of dill.
2. Cut the radishes into circles (each about 1 cm thick), and then mix it with dill.
3. Heat the vegetable oil until hot, then cool it.
4. Finely chop the hot pepper and pour it into boiling salted water, and then boil this mixture for 10 minutes.
5. Pour vinegar into the cooled mixture.
6. Pour vegetable oil (3 tablespoons each) into sterilized jars, lay out the greens and radishes, then pour in the marinade.
7. Sterilize for 20 minutes.
8. Canned radishes are ready for the winter.

Try preparing canned radishes for the winter and you will have a wonderful radish snack on hand at any time.

Bon appetit!

For all lovers of Korean salads, we have prepared this wonderful collection of recipes. You can also look:

Funchoza salad recipes

cucumber and meat salad

appetizer Chicken He

eggplant salad

5 Korean salad recipes. Bon Appetit everyone!

Korean beet salad

Products:

Beetroot - 1 piece
Fresh cucumber - 2 pcs.
Bell pepper - 1 piece
Garlic - 4 teeth.
Coriander seed - 1 tsp.
Chili pepper (dried, on the tip of a knife)
Black pepper (ground to taste)
Vegetable oil - 50 ml
Balsamic vinegar - 1 tbsp. l.
Sesame seed - 2 tsp.
Salt (to taste)
Sugar -1 tsp.

How to cook beets in Korean:

Wash the vegetables, dry them, cut into thin strips.
Heat the oil.
Mix vegetables with chopped garlic, pepper, coriander, add vinegar and salt, sugar.
Pour hot oil, stir, leave for 30 minutes.

Bon appetit!

Korean daikon and carrot salad

Products:

Carrots 2 pcs.
Daikon 0.5 pcs.
Sweet pepper 1 pc.
Sesame 1 tbsp.
Garlic 2 cloves
Parsley (or cilantro) cut. 1 tbsp.
Red pepper spicy one third tsp
Whole coriander 0.5 tsp.
Salt to taste
Apple vinegar 5% 1.5 tbsp.
Sesame oil 5-6 drops
Vegetable oil 2 tbsp.

How to prepare daikon and carrot salad in Korean:

Peel the radishes and carrots and grate them on a Korean grater.
Cut the sweet pepper into strips.
Add salt and mix.
Add pepper, vinegar, chopped garlic and coriander.
Stir and leave in the refrigerator for 1 hour.
Then season with oil (vegetable and sesame), add parsley (or cilantro) and pre-fried sesame seeds.
Stir and serve.

Tomato and raw champignon salad “Secunda”

Products:

Champignon mushrooms - 200 g
Tomato - 2 pcs
Parsley - 1 bunch.

Sauce:

Soy sauce - 50 ml
Balsamic vinegar - 1 tsp.
Garlic - 1-2 teeth.
Coriander seed - 0.5 tsp.
Granulated sugar - 0.5 tsp.
Ground black pepper - 0.5 tsp.
Olive oil (or vegetable oil) - 1 tbsp. l.
Sesame to taste

How to prepare a salad of tomatoes and raw champignons “Secunda”:

Wash the mushrooms, dry them, cut into thin slices.
Finely chop the parsley and add to the mushrooms.
Mix all the listed ingredients for the sauce.
Season with mushrooms and parsley.
To stir thoroughly.
Let it brew for 15 minutes.
Cut the tomatoes into thin slices.
Add to mushrooms, mix well, and leave for another 15 minutes.
When serving, sprinkle with sesame seeds.

Daikon radish “Korean motifs”

Products:

Daikon radish - 1.5 kg.
Garlic - 3-4 cloves.
Dry ginger - 1 tsp.
Dry sweet paprika - 1 tsp.
Dry coriander - 1 tsp.
Chili - 1 small pod or dry to taste.
Salt - 0.5 tsp (to taste)
Unscented vegetable oil - 4-5 tbsp.
Onion - 1 head.

How to cook Daikon radish “Korean motifs”:

Wash the radish, cut off the skin, grate it on a Korean carrot grater.
Salt the grated radishes, mash them, and leave for 30 minutes to release the juice.
(pour out the juice, it’s not needed)
Squeeze the radishes well from their own juice and transfer
In a deep bowl, add chopped garlic and stir.
Fry dry spices in a dry frying pan, paprika, chili, coriander, ginger (30 seconds)
transfer them to the radishes and stir.
Add vegetable oil to the pan where the spices were fried and
fry the onion in it until it has a pleasant aroma (we only need the aroma from the onion for the oil), throw out the onion, and pour the oil over the radish,
Stir, cover with a blanket, cool and put in the refrigerator.
You can eat it right away, but it tastes better when it sits.
When serving, you can sprinkle with fresh cilantro.

Eggplants are almost Korean

Products:

4 medium eggplants
2 sweet peppers
1 large carrot
1 large onion
4 cloves garlic
ground red and black pepper
dill and parsley (I got by with just parsley)
Crush 2 tsp coriander or 2 tsp. ready mix for Korean carrots
2 tbsp. wine vinegar (or lemon juice)
vegetable oil for frying and dressing
1 tsp honey
soy sauce

How to cook eggplant almost the Korean way:

Cut the eggplants with the peel into long strips cm wide
Sprinkle with salt and refrigerate at least overnight
Wash the eggplants lightly and squeeze very well.
Fry in vegetable oil
Place eggplants in a bowl
Peppers, carrots and onions cut into strips
Grind garlic with herbs
Mix honey with vinegar
Add vegetables to eggplants
Pour vinegar, add coriander or mixture, garlic with herbs, pepper, soy sauce to taste and stir
Place in the refrigerator for a day - no less, the longer, the tastier!!
Delicious!

Kohlrabi with an exotic touch

Products:

1 head of kohlrabi
2 medium carrots
0.5 fresh pineapple
(can be replaced with canned pineapple or apple)
3-4 lettuce leaves
handful of crushed walnuts

For refueling:

2 tbsp. olive oil
Pineapple juice
1 tbsp. white wine vinegar
0.5 tsp honey
Salt, a mixture of freshly ground pepper, cayenne pepper on the tip of a knife

Another delicious Korean snack recipe. It is prepared quickly and easily from available ingredients.

Any type of radish is suitable for this salad, or rather any radish, red, white, green. Except the most burning, black one. After all, radishes are actually just a type of seed radish. I no longer had radishes, but there was a long red radish sitting in the garden bed; it was a cross (in appearance, not in reality) of a radish and a daikon radish. It takes longer to ripen than radishes, but that’s what’s good about it. When the radishes are already growing in orderly rows due to the heat, the red radish is just picking up the juice.

And moreover, even after releasing the stem to flower, the red radish remains juicy and tasty. So you can eat it all summer long. Long red radishes keep well in the refrigerator, even if partially trimmed. The photo shows the remaining half of the long red radish added little by little throughout the week to salads.

I used some of it for this snack.

Here are the ingredients (for 1-2 servings):

200 g radish (radish)
0.5 tsp salt
0.5 (half) cloves of garlic
3 green onions
0.5 tsp rice vinegar
0.5 teaspoon coarsely ground hot red pepper
0.5 tsp sugar
0.5 tsp sesame seeds

About the products used:

As I already wrote, this appetizer can be made from both radishes and radishes. Whatever you have, a lot of it, use it.
Rice vinegar can be replaced with any light vinegar, wine vinegar, apple vinegar, or table vinegar, with a concentration not exceeding 6%. If yours is more concentrated, dilute it with water.
You can make coarsely ground hot red pepper yourself from dried chili pepper pods, or replace it with regular finely ground one, but then you need less of this spice, since such pepper is usually hotter.
We use roasted sesame.
The remaining ingredients are the most common - green onions, fine salt, white sugar, caustic garlic.

Preparation:

First of all, cut the main ingredient. Radishes, due to their small size, will require some tinkering. But cutting radishes is more convenient. But, anyway, the Korean cutting technology is the same - first we cut the vegetable into thin round slices.

And then, arranging the sliced ​​\u200b\u200bin a snake (as in the top photo), chop the radish into strips.

Place the chopped vegetable in a cup, add salt (half a teaspoon)

Mix with your hands, squeezing slightly. And set aside for 5 minutes. In the meantime, the radish is salted, slowly, cut the onion and chop the garlic.

The radish stood there and gave juice. Squeeze it out of the chopped mass and drain.

Place chopped onion and garlic, coarsely ground red hot pepper, sugar, and vinegar into a cup with radish.

Surprise your guests with unusual preservation! Pickled radishes, prepared for future use for the winter, are an excellent snack, crispy and moderately spicy, which will definitely not leave anyone indifferent! Canned radishes will look especially original on New Year’s Day, when it’s frosty outside, and there’s a delicious reminder of spring on the holiday table. This snack goes well with vodka in a warm company, and also goes well with any fatty dishes, in particular meat, so you can safely prepare a couple of jars for the winter.

All early varieties of radishes are suitable for seaming, especially “ruby” and “white edge”. It is advisable that it be from the first harvest, when the radishes are still firm, without strong bitterness or pungency. As additional ingredients that will help reveal the taste, you can use fresh dill or dried umbrellas if they have been preserved from last year. And for those who love everything spicy, you can include red hot pepper in the list of ingredients - just one ring will make the snack even more piquant.

Ingredients

• radishes 200-250 g
• onions 1 pc.
• garlic 2 teeth
• black peppercorns 6 pcs.
• bay leaf 1 pc.
• non-iodized salt 0.5 tsp.
• sugar 1 tsp.
• 9% vinegar 1 tbsp. l.
• water 200-300 ml
• dill 5 g

How to cook pickled radishes for the winter

The seaming should be stored on the refrigerator shelf or in a dry, dark and cool basement. The shelf life is 1 year, but usually the snack sells out much faster.