Ingredients with Measurements:
- 1 large daikon radish, peeled and julienned
- 1/4 cup kosher salt
- 1/4 cup gochugaru (Korean red pepper flakes)
- 1 tablespoon fish sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large mixing bowl
- Colander
- Glass jar with lid
Step-by-step instructions:
1. In a large mixing bowl, combine the julienned daikon radish and kosher salt. Mix well and let sit for 30 minutes.
2. After 30 minutes, rinse the daikon radish under cold water and drain in a colander for 10 minutes.
3. In the same mixing bowl, combine the gochugaru, fish sauce, minced garlic, minced ginger, sugar, and rice vinegar. Mix well.
4. Add the drained daikon radish to the mixing bowl and toss to coat with the spice mixture.
5. Add the chopped scallions and cilantro to the mixing bowl and mix well.
6. Transfer the mixture to a glass jar and press down firmly to remove any air pockets.
7. Seal the jar with a lid and let sit at room temperature for 24 hours.
8. After 24 hours, transfer the jar to the refrigerator and let sit for at least 3 days before serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 24 hours (fermentation time)
Temperature:
- Room temperature for 24 hours
- Refrigerator temperature for at least 3 days before serving
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 60
- Fat: 0g
- Carbohydrates: 14g
- Protein: 2g
- Sodium: 2230mg
Substitutions for ingredients:
- Korean red pepper flakes can be substituted with regular red pepper flakes.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add sliced carrots or cucumbers for extra crunch.
- Use different herbs such as mint or basil instead of cilantro.
- Add sliced jalapeño peppers for extra heat.
Tips and tricks:
- Make sure to press down firmly on the mixture in the jar to remove any air pockets and ensure even fermentation.
- Use gloves when handling the gochugaru to avoid irritation to the skin.
- Taste the mixture after 24 hours to adjust seasoning if needed.
Storage instructions:
- Store in the refrigerator for up to 2 weeks.
Reheating instructions:
- This recipe is served cold and does not require reheating.
Presentation ideas:
- Serve in a small bowl or plate as a side dish.
- Garnish with additional chopped scallions or cilantro.
Garnishes:
- Chopped scallions
- Chopped cilantro
Pairings:
- Serve with Korean BBQ or grilled meats.
- Pair with steamed rice or noodles.
Suggested side dishes:
- Kimchi fried rice
- Korean-style spinach salad
- Steamed bok choy
Troubleshooting advice:
- If the mixture is too salty, rinse the daikon radish more thoroughly before adding to the spice mixture.
- If the mixture is not spicy enough, add more gochugaru to taste.
Food safety advice:
- Make sure to use clean utensils and equipment when making this recipe.
- Store in the refrigerator to prevent spoilage.
Food history:
- Buchukimchi is a traditional Korean side dish made with julienned daikon radish and a spicy seasoning mixture.
Flavor profiles:
- Spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve cold as a side dish with Korean BBQ or grilled meats.
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Region: Korean