![\"radishk\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2015\/01\/radishk.jpg\")
In my previous post I have scared or disgusted some of you with black pudding, so now how about seasoned\u00a0worms? Seriously,\u00a0this is the first thing I thought while browsing through my photographs… I hope you will believe me these are not animals, but\u00a0a seriously addictive, utterly delicious dried radish dish, laced\u00a0in\u00a0typically Korean hot and sweet\u00a0sauce.<\/p>\n
As you might remember, I am a regular pickler and, in general, a big food preserving enthusiast. Obviously, summer and autumn are the busiest seasons for this activity, but winter is\u00a0the perfect time\u00a0to dry fruits and vegetables. You put or hang them close to a source of heat (or leave in a hardly warm oven) and you obtain a homemade delicious product, often saving wrinkled, dying produce from the bin. I have been drying apples<\/a>, pears and mushrooms for years, preparing my own dry mixture of vegetables for chicken stock<\/a>… but without Hiroyuki’s blog<\/a> I would have never even considered doing the same with\u00a0daikon. I am glad I did because\u00a0Pickled Dried Daikon (Harihari zuke)<\/a> proved so delicious, I make sure I always have some dried radish. Now I have another, this time Korean, reason to\u00a0dry more\u00a0daikon!<\/p>\n Since I am particularly fond of\u00a0the chewy and slightly crunchy texture of rehydrated dried radish, I was thrilled to discover a new way to prepare it. The result is so addictive, I feel like having it for every single meal of the day (including breakfast). Hot and sweet flavours\u00a0with\u00a0a garlicky kick, combined with the\u00a0unique\u00a0texture of dried daikon create\u00a0one of the best side dishes or vegetable snacks I have ever tasted. If you also appreciate chewiness in food, as well as a mixture of sweet & hot flavours, you will not be disappointed. This dish alone is worth preparing your own dried radish.<\/p>\n I have found this recipe at the wonderful\u00a0Maangchi’s blog,<\/a>\u00a0highly recommended\u00a0to all\u00a0those who already know and “practice” Korean cuisine or those who\u00a0are simply intrigued by it. Maangchi’s delicious and foolproof recipes are also\u00a0filmed, so you can choose the form you prefer. This radish treat\u00a0(Mumallaengi-muchim\u00a0\ubb34\ub9d0\ub7ad\uc774\ubb34\uce68)\u00a0<\/span>is one of many Maangchi’s banchan (Korean side dishes), which are quite versatile and can also be served with other Asian dishes or as drink snacks. As Maangchi suggests, since it’s quick to prepare and has some of kimchi ingredients, you can serve it instead of kimchi, if you have run out of it. I simply have it with everything… Steam some rice, put a fried egg on top, add some of this radish and you obtain a fantastic\u00a0meal!<\/p>\n I have slightly modified\u00a0Maangchi’s recipe, mainly\u00a0adjusting the balance of sweet & hot flavours to my own preferences. I have also soaked the radish a bit longer because mine was horribly dry. I have changed the amounts, adapting them to my stock of dried radish. Check Maangchi’s original recipe here.<\/a><\/p>\n