I like briny things because I'm addicted to kimchi. My taste-buds have trained themselves to seek out that extra oomph on the side with meals, in order to be satisfied. Sadly kimchi is not always an option (because of the availability and because some have not adapted to kimchi's glorious scent). So I turn to the radish, not only for being beautiful jewels in the spring garden, but because they naturally have a bite on their own.
We've roasted radishes, which brings out their sweetness, but today we're going to celebrate their sharp and crisp flavor.
Leave them in the fridge overnight, and everything will turn rosey pink and pick up more of the flavor from the marinade. I've put these on top of rice dishes, tacos, fresh rolls ... the possibilities are endless! Heck, after a night of libations these are a great snack right out of the jar. Which I may or may not have done. Maybe.
Quick Marinated Radishes
Makes about 1 quart
2 bunches of radishes, about 16
1 small onion
1 ½ cups rice wine vinegar
2 Tablespoons sesame seed oil
1 Tablespoon brown sugar
1 teaspoon salt
½ teaspoon gochugaru
Pinch of sesame seeds, optional
- Wash and trim the ends and greens off of the radishes.
- Slice the radishes as thin as possible, using a mandolin or very sharp knife.
- Cut onion in half and discard the skin. Slice thinly, lengthwise.
- Mix the radishes and onions together, then pack into container.
- In a bowl, whisk the vinegar, sesame seed oil, brown sugar, gochugaru, sesame seeds and salt until the sugar and salt is mostly dissolved.
- Pour the marinade into the container with the radishes and onions. Can be served right away or overnight depending on desired intensity of the marinade.