The bright neon yellow pickled daikon you find in Asian dishes is downright addictive, adding a sweet and salty kick to whatever it accompanies. Unfortunately, if you go to any Asian market and pick one up, you will see that the label warns of carcinogenic additives used to give it its fluorescent color. No thank you. Instead, we use turmeric to get the same result in this quick pickle that adds a sour freshness to caramelized radishes and carrots.
Korean red pepper flakes and gochujang, or fermented red chile paste, are what bring the heat to this vegetable side. While we think it's fiery enough as is, feel free to add extra chile flakes for more spice.
To learn more, read "Get Rich or Daikon Tryin'."
Korean Roasted Vegetables with Pickled Daikon
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 15 minutes, plus pickling time
Cook Time: 35 minutes
Total Time: 50 minutes, plus pickling time
For the Pickled Daikon:
½ large (8 ounces) daikon—peeled, quartered lengthwise and thinly sliced
1 tablespoon salt
½ cup rice vinegar
½ cup sugar
½ cup water
½ teaspoon turmeric
For the Roasted Vegetables:
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 teaspoon Korean red pepper flakes
1 teaspoon gochujang
1 large (1 pound) daikon, halved and cut into ¼-inch slices
8 small (8 ounces) rainbow carrots, halved
6 medium (8 ounces) Easter egg radishes, quartered
3 garlic cloves, minced
One 6-inch stalk lemongrass, tough outer leaves discarded, inner core thinly sliced
Kosher salt, to taste
Pickled daikon, for garnish
Thinly sliced scallions, for garnish
1. Make the pickled daikon: In a small bowl, toss the daikon with the salt. Transfer to a colander and let drain for 45 minutes. Rinse the daikon well with cool water and transfer to a glass jar. In a small pot, bring the rice vinegar, sugar, water and turmeric to a boil. Pour over the daikon to cover and let cool completely. Can be made up to 1 week in advance.
2. Make the roasted vegetables: Preheat the oven to 450° and line a baking sheet with foil. In a large bowl, whisk together the honey, soy sauce, vegetable oil, Korean red pepper flakes and gochujang. Add the daikon, carrots, radishes, garlic and lemongrass, and toss to coat. Season with salt.
3. Spread the vegetables onto the prepared baking sheet in an even layer. Roast, turning occasionally, until tender and caramelized, 30 minutes.
4. Transfer the vegetables to a platter and top with ½ cup pickled daikon and sliced scallions. Serve immediately with the remaining pickled daikon on the side.
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