A couple of weeks ago, my Mother-in-law in Korea sent us a package of dried radishes. Also in the package, she had included a recipe for a side dish! I guess she knew that I would be clueless as to what to do with it. Ha ha…
Already, this recipe is very very special to me, because this is the first one I would be learning from her! I can’t think of any other, more appropriate way to start my first ever blog post. =) Another great plus is that I know these dried radishes were home-dried by my husband’s grandmother, herself!
Her instructions are not very detailed, but easy enough to follow. She did not include exact measurements for the ingredients, other than to “adjust to taste”. I think that is the most difficult when following a traditional Korean recipe from an elder. All measurements are eye-balled or by hand, or just keep tasting as you go along.
I, however, for the sake of my inexperience and for want of consistency, will be measuring out every step. This is actually my second attempt. I will be trying to adjust the mistakes I made in my first try.
Korean radishes are known to be abundant in potassium. This vegetable is used to help with constipation, have anti-inflammatory effects, helps get rid of mucous, and dizziness. It is also used for detox. Sun-drying the radishes enhances the spicy, bitter flavor.
8 Servings, Amount Per Serving
Calories 143.1 Vitamin A 5.9% Phosphorus 8.7%
Total Fat 4.9g Vitamin B-6 13.2% Riboflavin 13.2%
Saturated Fat 0.7g Vitamin C 2.5% Selenium 1.0%
Polyunsaturated Fat 2.1g Vitamin E 1.0% Thiamin 7.1%
Monounsaturated Fat 1.8g Calcium 21.3% Zinc 5.8%
Cholesterol 0mg Copper 29.1%
Sodium 865.2mg Folate 22.7%
Potassium 1067.1mg Iron 14.4%
Total Carbohydrate 23.7g Magnesium 15.5%
Dietary Fiber 0.7g Manganese 14.5%
Sugars 3.4g Niacin 6.6%
Protein 3.3g Pantothenic Acid 5.7%
Ingredients: (yields 8 servings)
2 cups Dried Radishes
1 Tbsp Sugar (for marinade)
1 Tbsp Sugar (for mixing)
3 Tbsp Soy Sauce
2 1/2 Tbsp Scallions
1 Tbsp Korean Chili Powder
1 1/2 Tbsp Minced Garlic
2 Tbsp Sesame Seeds
2 Tbsp Sesame Oil
1 1/2 tsp Salt
1. Rinse the dried radishes.
2. In a large bowl, soak the dried radishes in cold water for 2 hours. You will need double the water than is pictured below. I checked on it after 1 hour, and the water was almost completely gone! (Be sure to soak for the 2 whole hours! On my first try, I was impatient and soaked for only 1 hour. The texture came out way too hard)
3. Taste one, and you will know the soaking is finished when the texture is soft, but crunchy. (don’t be put-off by the bitter taste.) Drain the water out.
4. I chose a wide, air-tight, 4.5 cup (1L) size container. Be sure that the container you use is not too large. In this container, mix the Soy Sauce, Sugar, and 3 Tablespoons of warm water. Stir to dissolve the sugar. (In my first attempt, I put in way too much Soy Sauce, with no extra water. The end product turned out too dark a color and too salty.)
5. Next, add in the radishes.
6. Put the top on, and flip the container upside down and sideways in all directions to distribute the sauce all over the radishes.
7. Let this sit in a refrigerator for 24 hours. Then, flip over upside down, and let it sit in the refrigerator for another 24 hours.
8. On the third day, transfer the radishes to a large mixing bowl. Add the remaining ingredients, and gently mix with your hands. Keep mixing until the chili powder has dyed the radishes into a pretty red color. (Although soy sauce has already been added, the salt is essential for masking the bitterness of the dried radishes.)
My husband was quite impressed that I had succeeded with his mother’s recipe. =)