Ingredient

Daikon radish Recipes

7 recipes with daikon radish for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

7 recipes

Kimchi with napa cabbage, gochugaru and garlic — Korea recipe

🇰🇷KoreaMedium

Vegetable and Mushroom Dishes

Kimchi

Kimchi is a traditional Korean dish — fermented Peking cabbage with spicy spices and seasonings. Characterized by a bright tangy flavor with sour notes, crisp texture and intense aroma.

45 min50 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

Bánh Mì with pork, baguette and daikon — Vietnam recipe

🇻🇳VietnamAdvanced

Appetizers and Sandwiches

Bánh Mì

Bánh mì (banh mi, bánh mỳ, バインミー, 越南法包) is a Vietnamese sandwich: a crisp baguette filled with fried pork, quick-pickled carrot and daikon (đồ chua), cucumber, cilantro and chili sauce. The pork is sliced thin and marinated with lemongrass and shallot, as for thịt nướng (grilled pork), then seared in a hot pan instead of over charcoal. Active cooking takes about 25 minutes, and the pickles stand for 30 minutes while you prepare the pork.

25 min640 kcal2 serves

⚡Quick💪High protein🌶️Spicy

Korean Marinated Daikon with daikon radish, sesame oil and rice vinegar — Korea recipe

🇰🇷KoreaAdvanced

Salads

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.

90 min90 kcal2 serves

🌿Vegetarian🌱Vegan🌶️Spicy

Tamagoyaki (Japanese Rolled Omelette) with eggs, dashi and mirin — Japan recipe

🇯🇵JapanEasy

Breakfast and Brunch

Tamagoyaki (Japanese Rolled Omelette)

A Japanese rolled omelette built in layers: thin sheets of sweetened, dashi-seasoned egg poured into a pan one at a time, each one rolled onto the last while still slightly soft, building up a spiral-layered log that shows the rings when sliced. The flavor is lightly sweet, subtly savory, and distinctly Japanese — nothing like a Western omelette. Tamagoyaki appears at breakfast alongside rice and miso soup, in bento boxes, and as nigiri sushi topping. The technique takes practice but the ingredients are few, the eggs always taste good, and the first imperfect roll is still worth eating.

15 min185 kcal2 serves

🌿Vegetarian⚡Quick

Bún Chả with ground pork, pork belly and fish sauce — Vietnam recipe

🇻🇳VietnamAdvanced

Meat Dishes

Bún Chả

Hanoi's most iconic street-food dish: smoky grilled pork patties (chả băm) and caramelized pork belly slices (chả miếng) submerged in a warm, sweet-sour dipping broth, served alongside cool rice vermicelli, pickled carrot and daikon, and a heap of fresh Vietnamese herbs. The components arrive separately and each diner builds their own bite — a tangle of noodles and herbs dipped into the broth with a piece of pork and pickle, all in one mouthful. Gained international fame when Barack Obama and Anthony Bourdain ate it at a Hanoi street stall in 2016. The version that gained that fame is a Hanoi recipe, distinct from the southern bún thịt nướng: no lemongrass in the pork, the sauce served warm not cold, patties alongside sliced belly.

60 min480 kcal4 serves

💪High protein

Cơm Tấm (Vietnamese Broken Rice) with broken rice, pork chops and fish sauce — Vietnam recipe

🇻🇳VietnamAdvanced

Meat Dishes

Cơm Tấm (Vietnamese Broken Rice)

Cơm tấm (com tam, Vietnamese broken rice) is a southern Vietnamese plate built on broken rice — gạo tấm, the grains that fracture during milling and were once discarded — and it is most closely associated with Saigon. The usual order is a lemongrass-marinated grilled pork chop (sườn nướng) with a fried egg, cucumber and tomato, pickled carrot and daikon (đồ chua), scallion oil, and a bowl of nước chấm to spoon over everything as you eat. The small grains soak up sauce better than whole rice. Plan on about an hour of work, plus 2 hours for the marinade.

60 min560 kcal4 serves

🌾Gluten-free💪High protein

Bún Bò Huế (Spicy Vietnamese Beef and Lemongrass Noodle Soup) with beef shank, lemongrass and mắm ruốc huế — Vietnam recipe

🇻🇳VietnamAdvanced

Soups

Bún Bò Huế (Spicy Vietnamese Beef and Lemongrass Noodle Soup)

Bún bò Huế is a fiery red Vietnamese noodle soup from the central city of Huế, the former imperial capital. The broth is built on a long simmer of beef shank, pork ribs, beef bones, lemongrass, charred aromatics, and pineapple, then finished with mắm ruốc (Huế-style fermented shrimp paste) and a separate annatto-lemongrass sate sauce that gives the soup its signature crimson colour and heat. Thick round rice noodles, sliced beef shank, and herbs (Thai basil, Vietnamese coriander, mung bean sprouts, banana blossom) finish the bowl. Compared to phở, bún bò Huế is bolder, spicier, and more aromatic — phở's louder cousin from central Vietnam. Active work 30 minutes, simmer 3.5 hours. Serves 8 generous bowls.

240 min580 kcal8 serves

💪High protein🌶️Spicy🌾Gluten-free

Ingredients

Goes well with

Other ingredients that appear most often alongside daikon radish across the archive. Pick one to drill deeper.

fish sauce eggs lime juice napa cabbage gochugaru garlic ginger pork baguette carrot cilantro sesame oil