Korean · Dinner
Chilled Radish Water Stew
A chilled Korean radish water stew built on dongchimi-style fermented daikon brine, layered with julienned radish and cucumber, glass noodles, and aromatics of garlic, ginger and scallion. Tangy, lightly sweet, and served ice-cold as a refreshing plant-based dish.
$3
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
207Calories
4.8gProtein
1.8gFat
44.6gCarbs
11.5gSugar
3.4gFiber
1191mgSodium
0mgChol
0.2gSat Fat
475mgPotassium
68mgCalcium
1.3mgIron
0mcgVitamin B12
21mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
herb-salt
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Peel and julienne the daikon radish and cucumber into thin matchsticks. Thinly slice the garlic and scallion, and grate the ginger.
2
Simmer
Combine the water, rice vinegar, sugar and salt in a saucepan over medium heat. Bring to a bare simmer for 2 minutes until the sugar and salt fully dissolve, then remove from heat.
3
Chill
Stir the sliced garlic, ginger and half the scallion into the warm brine. Transfer the brine and julienned daikon to a covered container and refrigerate for at least 4 hours until the radish turns translucent.
4
Boil
Cook the glass noodles in boiling water over high heat for 3 to 4 minutes until translucent, then drain and rinse under cold water until fully cooled.
5
Build
Divide the cooled noodles and julienned cucumber into a chilled serving bowl. Ladle the cold radish brine and daikon over the top and scatter the remaining scallion and toasted sesame seeds.
6
Plate
Serve immediately while ice-cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g daikon radish
- 1/2 cup120ml rice vinegar
- 2 cup480ml water
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 1 tsp1 tsp salt
- 2 tsp2 tsp sugar-white
- 3.6 oz100g glutinous-rice cooked glass noodles
- 3.6 oz100g cucumber
- 2 tsp2 tsp sesame-seeds
