Daikon Radish With Chicken Korean Style Food

PICKLED KOREAN RADISH - EASY AND DELICIOUS

Steps:

• In a sanitized glass container (eg: mason jar), put in all the cubed daikon and set aside.
• In a mixing bowl, put the rest of the ingredients together until the sugar and salt are dissolved.
• Once everything has dissolved, gently pour the wet mixture over the daikon.
• Store at room temperature for 1-2 hours and then store it in the fridge for up to a few weeks. (If you have a specialized kimchi refrigerator, I have stored it for up to a couple months without it losing its crunchiness.)
• You can enjoy this after a couple hours; however, it is best when served chilled.
• Enjoy!

KOREAN STYLE FRIED CHICKEN

Steps:

• Using kitchen shears, cut the game hen in half on the breast side. Using the palms of your hands, flatten the bird pressing firmly to dislocate the hip joints. Use a sharp knife and make one 2" slice into the breast meat under the wing. This will allow it to cook more evenly.
• Pat the bird dry with paper towels. Sprinkle both sides with seasoning salt, salt and pepper. Place in the refrigerator until ready to fry.
• In a large bowl whisk together the frying powder mix and water until there are no lumps.
• In a large dutch oven or deep fryer heat a few inches of vegetable oil to 338˚F (170˚C). Leave a couple inches of head room to prevent the oil from bubbling over.
• Dip the seasoned bird into the batter, allowing the excess to drip off.
• With a pair of tongs slowly lower the bird into the oil. Hold it in the oil for a few seconds before letting it go. This allows the batter to harden a bit and helps keep it from sticking to the bottom.
• Use a slotted spoon to remove bits of fried batter. Fry for 12 minutes, carefully turning a few times during cooking.
• Drain the bird on to a rack. Bring the oil back up to 338˚F (170˚C).
• Return the game hen to the hot oil and fry for another 5 minutes. Occasionally, flip and turn while cooking to ensure even browning.
• Drain on a rack. Sprinkle with an additional shake of salt and pepper. Serve warm along with daikon radish pickles.

VIETNAMESE PICKLED CARROTS AND DAIKON RADISH

Steps:

• Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
• Place the carrots and radish in a container and cover with the pickling liquid.
• Let pickle for at least and hour and store in the fridge for up to a week.

QUICK KOREAN PICKLED RADISH

Steps:

• Cut radish into uniform strips or squares.
• Sprinkle radish pieces with sugar and salt, and toss gently to combine.
• Add vinegar, stirring to coat.
• Let sit about 15 minutes before serving.

SWEET PICKLED DAIKON RADISH

Steps:

• In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
• Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.