Daikon radish has always been a staple vegetable in my diet. It is one of the most versatile vegetables and is great for digestion.
As you can see below with my Korean barbecue ribs recipe, sometimes Korean foods can get quite heavy and greasy from the ingredients. Hence, the reason for this daikon radish salad! It is light and has a great texture, complimenting the chewy barbecue ribs. This radish is also known to benefit your health.
I have been buying these radishes at a local Vietnamese market, but they are obviously available elsewhere. This specific radish (the only one I can find here in Pensacola) is the Japanese daikon radish, which is spicy compared to it’s Korean cousin that is much rounder and sweeter. You can use either one.
This salad is a great alternative to the traditional lettuce salad and has a lot more flavor. You’ll find that it is incredibly addicting. It is sweet and tangy, a perfect match for Korean barbecue.
First: take your radish and peel the outer skin with a potato peeler. This skin is not very pleasant to eat.
Second: julienne your radish into thin slices, however long you’d like. This radish maintains it’s texture very well.
Third: in a bowl, combine white vinegar and rice wine vinegar (1:1 ratio. Per one cup of julienned radish, 1/2 cup of each vinegar). Add the sugar (once again, per one cup of julienned radish, add about 2 tablespoons of sugar) and 1/2 tablespoon of chili flakes. Mix.
Fourth: let this mixture sit and marinate for about 30 minutes (or longer). Pair with grilled meat.
Extras: the chili flakes I used are Korean chili flakes. These can be found in virtually any asian market. If you cannot find this ingredient, I have used ground red pepper, which I found in a regular market. If you don’t have rice wine vinegar, you can use just the white vinegar but I would add a little bit more sugar.