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Shredded Daikon Kimchee
A condiment that is eaten in almost every Korean meal is some sort of kim chee. Most common is the cabbage kimchee and this one which is the shredded daikon (white radish) kimchee. When we lived in Hawaii, we had two Korean brothers who rented one of the rooms in our house. Whenever they ate any meal, they always had some sort of kimchee dish. Kimchee however, is not very pleasant to the nostril. It is an acquired smell, I suppose and it can be very hot. This recipe can be made to your taste depending on how hot you want it to be. There are kimchee bases sold in jars or kimchee bases sold in packets that you can purchase to create this dish. You’ll find them in any oriental grocery store. However, we don’t have many asian stores in our little town so I’ve created mine from scratch. The daikon or white radish that you need to create this recipe can also be found at most oriental grocery store but larger grocery store also carry these large white radishes. Do not attempt to use the red radish, this type of radish will not taste the same as its white counter part. You’ll need: 3 pounds white radish, peeled and julienned or grated
2 tablespoons Hawaiian or Kosher Salt
3 tablespoons Korean or Crushed Red Pepper Flakes or to taste
3 teaspoons Vietnamese or Thailand style chili paste (optional)
2 cloves garlic, crushed and finely minced
1 bunch green onion white bulbs
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce (not “Lite”)
1/2 teaspoon Hawaiian or Kosher Salt
1/2 teaspoon - 1 tablespoon light brown sugar or to taste In large plastic bowl, toss the juliened daikon with 2 tablespoons salt and let stand for 5 minutes. *Do not let it stand for longer than that, otherwise you’ll remove too much of the roots water. Squeeze radish and remove excess water. Remove all of the green stalks from green onion leaving the white portion with the bulb. Slice white bulb section lengthwise then add to bowl. Toss all the remaining ingredients together. Cover bowl with plastic wrap and leave on your counter overnight. Transfer to mason jars then refrigerate. *If you forget and leave the radish soaking in the salt for more than 5 minutes, don’t panic. If you have extra radishes, shred more and add this to your mix. You do not need to follow the procedure to remove excess water. You may need to adjust salt and sugar as needed. This is a perfect condiment for any Korean Barbecue meat, also great in saimin. You can use the same recipe to create Daikon Kimchee Cubes except you will need to let the salted daikon cubes stand for 30 minutes before squeezing excess water. |
Shredded Daikon Kim Chee
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May, 2012
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