Canned radishes (8 recipes). Radish salad in Korean Korean radish

Ingredients:

• 500 grams of young radish along with tops;
• 2 cloves of garlic;
• half an onion or 1 shallot;
• 1 teaspoon wine or rice vinegar;
• juice of half a lemon;
• 3 tablespoons of vegetable oil (30 milliliters);
• 30-50 milliliters of soy sauce;
• 2 tablespoons sesame seeds;
• a small bunch of cilantro;
• ground black and red pepper to taste;
• 1 teaspoon sesame oil;
• a small bunch of green onions.

Delicious radish in Korean. Step by step recipe

1. We take young, juicy radishes directly with the tops, wash them very well, and cut off the ends. The smallest radishes can be left together with the tops, the medium one along with the tops can be divided into two parts, and the largest ones can be cut off from the tops, but at the same time we leave a small piece of radish on the tops, and cut the radish itself into two or four parts: depending on how much she's big.
2. If there are limp, yellow leaves on the tops, they need to be removed.
3. Then we put everything in a saucepan and pour boiling water over it, leave for about four minutes: this will make the leaves softer and remove the bitterness from the radish, if there is any in it.
4. Next, place the radishes in a colander and let the water drain.
5. Take a convenient bowl and pour radishes into it, add lemon juice, mix well.
6. Let's prepare the onion: it needs to be peeled and cut into very thin half rings. Add chopped onion to radishes.
7. Add chopped garlic, sesame oil, black and red pepper to the vegetables in a bowl.
8. Heat vegetable oil in a frying pan, add sesame seeds, and brown them over moderate heat. Then add this hot mass (sesame seeds and vegetable oil) to the bowl with the vegetables.
9. Advice. When adding hot vegetable oil with sesame seeds, try not to pour it on the garlic so as not to give it extra bitterness.
10. Mix all ingredients thoroughly, add wine or rice vinegar, soy sauce, fresh finely chopped herbs (cilantro, onion), and mix everything very well.
11. It is better to put the salad in the refrigerator for an hour and a half so that it is well soaked.

Delicious Korean-style radishes are ready: the salad is very beautiful and appetizing. You will see that making this dish is easy and simple. I couldn’t even think that radishes could be cooked together with tops - and it turns out amazingly delicious. On the “Very Tasty” website you can find many more interesting and original salad recipes. Bon appetit!

Another delicious Korean snack recipe. It is prepared quickly and easily from available ingredients.

Any type of radish is suitable for this salad, or rather any radish, red, white, green. Except the most burning, black one. After all, radishes are actually just a type of seed radish. I no longer had radishes, but there was a long red radish sitting in the garden bed; it was a cross (in appearance, not in reality) of a radish and a daikon radish. It takes longer to ripen than radishes, but that’s what’s good about it. When the radishes are already growing in orderly rows due to the heat, the red radish is just picking up the juice.

And moreover, even after releasing the stem to flower, the red radish remains juicy and tasty. So you can eat it all summer long. Long red radishes keep well in the refrigerator, even if partially trimmed. The photo shows the remaining half of the long red radish added little by little throughout the week to salads.

I used some of it for this snack.

Here are the ingredients (for 1-2 servings):

200 g radish (radish)
0.5 tsp salt
0.5 (half) cloves of garlic
3 green onions
0.5 tsp rice vinegar
0.5 teaspoon coarsely ground hot red pepper
0.5 tsp sugar
0.5 tsp sesame seeds

About the products used:

As I already wrote, this appetizer can be made from both radishes and radishes. Whatever you have, a lot of it, use it.
Rice vinegar can be replaced with any light vinegar, wine vinegar, apple vinegar, or table vinegar, with a concentration not exceeding 6%. If yours is more concentrated, dilute it with water.
You can make coarsely ground hot red pepper yourself from dried chili pepper pods, or replace it with regular finely ground one, but then you need less of this spice, since such pepper is usually hotter.
We use roasted sesame.
The remaining ingredients are the most common - green onions, fine salt, white sugar, caustic garlic.

Preparation:

First of all, cut the main ingredient. Radishes, due to their small size, will require some tinkering. But cutting radishes is more convenient. But, anyway, the Korean cutting technology is the same - first we cut the vegetable into thin round slices.

And then, arranging the sliced ​​\u200b\u200bin a snake (as in the top photo), chop the radish into strips.

Place the chopped vegetable in a cup, add salt (half a teaspoon)

Mix with your hands, squeezing slightly. And set aside for 5 minutes. In the meantime, the radish is salted, slowly, cut the onion and chop the garlic.

The radish stood there and gave juice. Squeeze it out of the chopped mass and drain.

Place chopped onion and garlic, coarsely ground red hot pepper, sugar, and vinegar into a cup with radish.

I really love spicy vegetables! Especially if they are prepared based on Korean cuisine. I suggest preparing an original spicy radish salad

During the radish season, this spicy salad is a frequent guest on our table. Very good, spicy salad with radishes, complements and.

In the salad, the radishes are crispy, juicy, and aromatic.

The weight of the finished dish will be 0.850 kg.

The dish is calculated as a light snack, salad

Total cooking time: 40 minutes

Preparation time: 10 minutes

Cooking time: 30 minutes

To prepare a spicy radish salad we will need:

• fresh radish 0.600 -0.700 kg.,
• parsley 1 bunch,
• garlic 4-5 cloves,
• soy sauce 15-20 gr.,
• vegetable olive or sunflower oil 4-5 tablespoons,
• sugar 1 tablespoon,
• apple or simple vinegar 4%-5% 1 tablespoon,
• salt 1.5 teaspoon,
• ground red hot pepper 0.5 teaspoon,
• ground black pepper 0.5 teaspoon.

How to make spicy radish salad

• Wash a bunch of parsley thoroughly in running water.

• Peel the garlic cloves

• We wash the radishes in running water, cut them in half, and cut them into thin slices.

• Sprinkle the sliced ​​radishes with a pinch of salt and mix thoroughly. Let the salted radishes sit for 15-20 minutes until the juice comes out.

• While the radishes are steeping, finely chop the garlic and chop the parsley.

• After 20 minutes, drain the released juice from the radishes. We won't need it anymore.

• Place 1 tablespoon of sugar, 1.5 teaspoon of salt, 0.5 teaspoon of red hot and ground black pepper on the radish, add 1 tablespoon of vinegar and 15-20 grams. soy sauce.

• Heat the vegetable oil in an enamel ladle or mug until it starts to smoke.

• Pour hot oil in a circle over the radishes with spices, just as we did when preparing spicy or.

And what an appetizing smell of spices and radishes drenched in hot oil fills the kitchen! Amazing!

Spices love it when they are warmed up!

• Add finely chopped garlic and parsley to the radish salad.

• Mix our aromatic radish salad thoroughly.

Spicy radish salad is ready. You can already use it.

But it’s better if it sits in the refrigerator for a couple more hours.

• Then, mix the salad again.

• If necessary, add salt and pepper to taste.

• Transfer the spicy radish salad to a salad bowl and serve.

Very tasty and original salad. Guests will be pleasantly surprised by this combination of ingredients.

As an option: you can add any other greens to the salad according to your taste.

Bon appetit!!! Try it!!!

In principle, radishes in jars for the winter are not capricious. Remove damaged areas and wash it thoroughly. Just to make it firm and crispy, choose young fruits; when ripe, after standing, they will become soft and almost tasteless.

First you need to prepare all the ingredients. Peel and rinse the garlic. Inspect the radishes, removing damaged fruits, rinse, trim off the stems and tops. Wash and dry the greens.

Wash the jars thoroughly. It is only advisable to use baking soda for this, and not modern dishwashing detergents. The glass, of course, already creaks after using them, but this does not guarantee complete removal of bacteria, and even according to the rules, after using such household chemicals you need to rinse the dishes for at least half an hour.

To be more confident that the jars will stand perfectly, it doesn’t hurt to sterilize them. Don't be afraid of this point. It is enough to hold each jar over steam, put it in a preheated oven, or even just put it in the sun for half an hour.

You need to put a little dill in each jar, with radishes and garlic on top. It works well if you lay everything out in layers.





It's time for the marinade. You need to boil water, add bay leaves, salt, sugar and pepper, and bring everything together to a boil.


Pour in the vinegar and immediately pour the prepared marinade over the radishes in the jars.


Roll up, turn over and leave in a warm place for a day.


Afterwards you can transfer it to a cool place for storage.
Whole pickled radishes for the winter are rarely made, except perhaps for young fruits up to 3 cm in length. It is much more convenient to open a jar of ready-made salad, season with vegetable oil and serve.




This recipe can be called classic. Already on its basis, several other options have appeared, which I offer below.

Radishes for the winter with citric acid

This recipe will require sterilization of the finished product.
Ingredients:

• 1 kg of radish;
• fresh herbs;
• liter of water;
• 1.5 table. spoons of sugar;
• spoon of salt;
• 2-3 gr. citric acid;
• allspice peas;
• laurel sheet.

Wash the radishes, peel them, cut into slices, but not very thin. Chop the greens, mix everything, add a pinch of citric acid. Let the salad stand for a couple of minutes, then put it in jars along with the juice that has been released, and pour in the marinade. If the radishes are juicy, there may be quite a lot of liquid, then it is advisable to sterilize the jars of salad. Half-liter 5 minutes after boiling, and liter 7-8. Do not overcook, otherwise the radishes will not crisp.

Korean pickled radishes for the winter

It is prepared in several ways, I suggest the best option.

You will need the following ingredients:

• radish slices tightly packed in a liter jar;
• a couple of cloves of garlic;
• half a teaspoon of ground red pepper (less possible);
• 6 pieces of peppercorns;
• tea spoon of salt;
• 1.5 tsp. spoons of sugar;
• 1.5 tablespoons salt 9% vinegar.

This method is very similar to the way many people are accustomed to rolling up tomatoes and cucumbers. The first time a jar of radishes is filled with boiling water. After 5-10 minutes it drains. The liquid is brought to a boil and poured back into the jar. The third time, all other ingredients are added to the drained water. Everything is brought to a boil and poured into a jar. All that remains is to roll up the lids and put the workpiece in a warm place for a day, and then move it to a cool place for storage.

Many people are interested in whether it is possible to pickle radishes for the winter with other vegetables. Of course, and the Korean salad is an excellent proof of this. It's very easy to prepare. Buy Korean carrot seasoning and prepare the salad according to the instructions on the package. Only if there is a proportion for 1 kg of carrots, reduce the amount of this vegetable to 600 g, and take half a kilo of radishes or the same amount as carrots. It’s better to grate everything, season it with seasoning, add the required amount of vinegar and oil, put it in jars, sterilize for 5-10 minutes and roll up. Just use unscented oil. This way it will taste better when you open it.

Cooking time: 15 minutes
Cooling time: 1-2 hours

Ingredients for 3-4 servings:

• 500 g of Young Radish with tops, or you can even just tops, but with a piece of radish on the tail / ATTENTION: if you take radishes without tops, then you can skip the story with boiling water
• 1/2 pcs. Onion or 1 shallot
• 2 teeth Garlic
• 1/2 Lemon (juice)
• 2 tbsp. l. sesame
• 3 tbsp. l. (30 ml) Vegetable Oil
• 30-50 ml Soy Sauce
• 1 tsp. Sesame Oil
• 1 tsp. Wine or Rice Vinegar
• Black and Red Hot Pepper - to taste
• Small bunch of Cilantro
• A small bunch of green onions

Cooking method:

We wash the radishes well right with the tops and then cut off all the roots. We leave the small radishes right on the tops, cut the medium ones right on the tops into two parts, cut the large ones off the tops, leaving a small part on it, and cut the radishes themselves into two or four parts, depending on the size.

Place everything in a deep saucepan and pour boiling water over it. Leave for 3-4 minutes.

Then drain the water, placing the radishes in a colander, allowing the water to drain completely. Transfer the radishes to a deep bowl or salad bowl.

Add lemon juice and mix well - this will help maintain the beautiful color of the tops.

Cut the onion into half rings, place it in the center of the bowl, on top of the radishes. Squeeze the garlic to the side using a press. Sprinkle the onion with pepper, black and, if desired, hot red pepper if you want it spicier. Add a little sesame oil.

Heat vegetable oil (rapeseed, sunflower or refined olive) in a frying pan and add sesame seeds. It is necessary to heat the oil properly and fry the sesame seeds, but do not burn either one or the other - be careful!

Pour the hot oil into a salad bowl, on top of the onion, mix everything well.

Add soy sauce, a little vinegar if desired, herbs and mix everything again.

Korean Radish – Young Radish Salad

The salad can be eaten warm, but it will taste best when it sits in the refrigerator - it cools and infuses a little, soaking in all the flavors and aromas, for 1-2 hours. Bon appetit!