Here’s another easy and delicious pickle recipe that I came up with while I was trying to re-create Korean barbecue pickles. I love all the little side dishes (the Korean word is banchan) served at Korean barbecues that you can munch on as you wait for the meat to cook – the mild yet very addictive sesame flavored sprouts, hot and spicy chili paste and kimchi pickled cabbage or deep fried tofu, carrots and daikon pickles and other fermented vegetables. The list is endless!
There’s no cooking involved here, only chopping and pickling. You can serve these right away or let the veggies preserve. The longer you leave them, the stronger and softer the daikon and carrots will be.
You can eat them with a simple bowl of white rice, use them as a filling for onigiri (Japanese rice balls), or put a few slices on top of a steak. These are also really good in a banh mi, with some fresh cilantro and a squirt fo sri racha. Was that enough to convince you to make some? I’ve made you hungry didn’t I.. So get cooking.
- 2 cups daikon, peeled and julienned (cut into small strips)
- 1 medium carrot, peeled and julienned
- 1 shallot, finely chopped
- 2 tbsp water
- 3 tbsp rice wine vinegar
- 2 tsp tobanjan
- 2 tsp sesame oil
- 1 tsp sugar
- 2 tsp salt + ½ tsp salt
- 1 tbsp sesame seeds
- Put the daikon, carrots and shallot in a medium size mixing bowl and add 2 tsp salt. Quickly mix with your hands and leave for 10 minutes, to soften the veggies.
- In a separate small bowl, mix water, rice vinegar and tobanjan. Stir until tobanjan has diluted and add sugar, ½ tsp salt, and sesame oil. Stir well until sugar and salt have melted.
- Rinse the vegetable, drain and squeeze out excess water. Return the vegetable in the mixing bowl and pour the tobanjan mixture over.
- Add sesame seeds and using chopsticks or a spoon, mix until veggies are well coated. Serve or let pickle for up to 3 days.