A quick pickled side dish (
Banchan) of crunchy Korean daikon strips flavored with vinegar and red pepper flakes. Korean daikon, which is fatter and more turnip looking is preferred for this dish. Japanese daikon (longer and thinner), however, will work equally well albeit with a slightly different taste.
Like many banchan, the balance of flavors in this dish is delicate. To strike the right balance, add a little of each ingredient at a time and taste as you go. For example, 1/8 of a teaspoon more salt than you need will make the difference between something you eat and something you toss in the garbage.
Serves 4-6 people when accompanied with other side dishes
- A 4-5 inch length of daikon, about 1 1/2 inch thick and 4 oz in weight
1/2
tsp salt1
tsp sugar1
tsp sesame oil1
tsp rice vinegar3/4 - 1
tsp Korean red pepper powder1/2
tsp sesame seeds
Peel the daikon and
julienne it. Once cut, you should have about five ounces of daikon matchsticks. Place the daikon into a bowl, add salt and toss to combine. Allow to sit for 20 minutes. The daikon will soften and leech a bit of juice. All good stuff.
Slicing the daikon into thin sheets ready for cutting into matchsticks
Squeeze the softened daikon tightly between your hands to remove as much juice as you can. To a clean bowl, add the daikon and the remaining ingredients. Using your hands, toss the daikon in the sauce to coat it evenly. Taste the banchan and if it needs a bit more salt, add it.
Further Reading
Korean Side Dishes (Banchan)