Seasoned Young Radish with Soybean Paste
Freshly Harvested Young Radish Seasoned with Soybean Paste
Transform your garden-fresh young radishes into a delicious side dish! This recipe features tender yet crisp young radishes tossed in a savory and fragrant soybean paste dressing. It’s a perfect accompaniment to any meal, offering a delightful mix of textures and flavors. Quick and easy to make, it’s an ideal addition to your weekly meal prep.
Main Ingredients
- 300g young radish (thinly thinned out)
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 1 white part of a large green onion
- 1 Tbsp coarse sea salt (for blanching)
Seasoning Ingredients
- 2/1 Tbsp Doenjang (Korean soybean paste)
- 2/1 Tbsp Gochujang (Korean chili paste)
- 2/1 Tbsp minced garlic
- 2/1 Tbsp sesame oil or perilla oil
- Sesame seeds, to taste
- 2/1 Tbsp plum extract
- 2/1 Tbsp Doenjang (Korean soybean paste)
- 2/1 Tbsp Gochujang (Korean chili paste)
- 2/1 Tbsp minced garlic
- 2/1 Tbsp sesame oil or perilla oil
- Sesame seeds, to taste
- 2/1 Tbsp plum extract
Cooking Instructions
Step 1
Prepare the young radishes, which have been thinned out from the garden. Trim off any wilted leaves and brush off any soil. Wash them thoroughly 3-4 times under running water.
Step 2
Drain the washed young radishes well in a colander. Proper draining ensures the seasoning adheres well and creates a delicious texture.
Step 3
Prepare the accompanying ingredients: thinly julienne the Cheongyang chili pepper, red chili pepper, and the white part of the green onion. The colorful peppers will add visual appeal to the dish.
Step 4
Bring a pot of water to a rolling boil. Add 1 tablespoon of coarse sea salt to the boiling water. Adding salt helps maintain the crispness of the radish.
Step 5
Add the prepared young radishes to the boiling water to blanch them.
Step 6
Gently toss the radishes with chopsticks or tongs to ensure even blanching. Blanch for about 2 minutes only to keep them crisp. Be careful not to overcook, as they can become mushy.
Step 7
Immediately after blanching, quickly rinse the radishes under cold running water several times. This rapid cooling helps preserve their crisp texture.
Step 8
Gently squeeze out as much water as possible from the blanched radishes using your hands. Removing excess water allows the seasoning to penetrate better.
Step 9
Chop the squeezed radishes into bite-sized pieces, about 3-4 cuts per stalk. This size makes them easy to eat and ensures even coating with seasoning.
Step 10
In a large bowl, combine the Doenjang (2/1 Tbsp), Gochujang (2/1 Tbsp), minced garlic (2/1 Tbsp), and plum extract (1/2 Tbsp). Mix well until the seasonings are evenly incorporated. The plum extract adds a hint of sweetness and depth.
Step 11
Add the chopped young radishes to the prepared seasoning mixture.
Step 12
Add the julienned peppers and green onion. Gently toss everything together with your hands until the radishes are well coated. Taste and adjust seasoning by adding more Doenjang if needed, according to your preference.
Step 13
Finally, add sesame seeds and 1/2 Tbsp of sesame oil (or perilla oil). Toss lightly one more time to finish. This adds a delightful nutty aroma.
Step 14
Your fragrant, tender, crisp, and savory seasoned young radish dish is ready! This super simple side dish is a wonderful way to add variety and flavor to your everyday meals.
