Korean Marinated Daikon
A refreshing Korean side dish of daikon sliced into rounds, salted to draw out moisture, then marinated in a sweet-tangy soy dressing with garlic and chili. Served cold as banchan alongside rice or grilled meats.
Ingredients
- 300 gdaikon radish
- 1 tspsalt
- 1.5 tbspsoy sauce
- 1 tbsprice vinegar
- 0.75 tspsesame oil
- 1 tsphoney or sugar
- 1 garlic clove
- 0.25 tspground chili
- 0.5 tspsesame seeds for serving
- scallion for garnish
Method
- Slice daikon into thin rounds or half-rounds. Sprinkle with salt, mix, and let sit for 15 minutes. Drain the liquid released.
- Mix soy sauce, vinegar, sesame oil, honey, garlic, and chili in a bowl.
- Add the daikon to the marinade and toss well. Refrigerate for 1 hour.
- Sprinkle with sesame seeds and green onion. Serve cold.
FAQ
White radish or turnip work well — the texture is similar. After marinating, the flavor difference is minimal.
Salt draws out excess moisture, keeping the daikon firm and crisp. Skipping it results in a watery marinade and soft rounds.
Up to 5 days in a sealed jar. The flavor deepens each day — it's best on day two.
Yes, 1 tsp of sugar works perfectly. Honey adds a slightly rounder sweetness and subtle caramel note, but the difference is small.
Classically served as banchan alongside rice, grilled meats, or Korean fried chicken. Also great inside rolls or as a refreshing side to spicy dishes.
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Comments (1)
Toasting the seeds or nuts right before adding them to korean marinated daikon transforms the whole experience. The warmth releases oils and aromas that cold nuts simply don't have. Thirty seconds in a dry pan is all it takes.