Radishes Recipes
Fresh and creative radish recipes — pickled, roasted, sliced into salads, and used in tacos and Asian dishes.
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Fan FavoriteDanmuji Muchim(pickled radish) 단무지 무침
Danmuji is a prepared food that is sold at Korean markets. It's pickled daikon radish that has been sweetened and turned yellow. It's commonly used in kimbap and often eaten with oily foods by itself. In this recipe, we season danmuji to make it into a delicious banchan (sidedish). Very easy and quick and it is Sweet because danmuji is sweet in itself, yet savory because it's seasoned with spices like Korean red pepper flakes, sesame oil, sesame seeds, and green onion.
Nadia chinkatokIngredients
- 265g Yellow pickled radish
- 3 tbsp Green onions finely chopped
- 1/2 tbsp Garlic minced
- 1/2 tbsp Korean red pepper flakes
- 1/2 tsp Sesame Oil
- 1/2 tsp Sesame Seeds
Instructions
- 1Rinse 265g of danmuji under water. Then cut 265g danmuji into 0.5 cm halves and add to a medium bowl.
- 2Add remaining ingredients to the same bowl and mix: 3 Tbsp green onions (finely chopped), 1/2 Tbsp garlic (minced), 1/2 Tbsp Korean Red Pepper Flakes, 1 & 1/2 tsp sesame oil, and 1/2 Tbsp sesame seeds (roasted)
- 3Store in airtight container and refrigerate. Serve immediately.
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Open in Pepper →Why Radishes Are the Most Overlooked Vegetable in the Produce Aisle
Most people only encounter radishes raw and sliced onto salads, where their peppery bite can be polarizing. But roasted radishes are a revelation — the heat mellows the spice and brings out a surprising sweetness, turning them into something that resembles a tender baby potato.
Pickled radishes are one of the easiest and most versatile condiments you can make. A quick brine of vinegar, salt, and sugar transforms them in an hour — they add crunch and brightness to tacos, banh mi, grain bowls, and noodle dishes.
On Pepper, the most-saved radish recipes are those that best showcase the versatility of this undervalued vegetable.
Quick Tips
- 1
Roast to mellow the bite
Halve radishes and roast at 400°F for 20 minutes. The heat dramatically mellows the peppery sharpness and converts it to a mild, slightly sweet vegetable that resembles a tender potato.
- 2
Quick-pickle in one hour
Thinly slice radishes and submerge in a mixture of equal parts rice vinegar and water with a teaspoon of sugar and salt. They're ready in an hour and stay bright pink and crisp for a week.
- 3
Eat the greens too
Radish greens are peppery and slightly hairy but completely edible. Sauté them with garlic and olive oil — they wilt like spinach and are great alongside eggs or on toast.
- 4
Slice thin for salads
Very thinly sliced raw radishes add crunch and a clean, peppery bite without overwhelming a salad. Use a mandoline and add them right before serving so they stay crisp.
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