I did Facebook Livestream last Sunday, and we made delicious Banh Mi!
I promised to share this pickled radish & carrot recipe with you all, and I did!
But the recipe and the pictures were quite old, so I decided to update! 🙂
Also want to let you know how I julienne my radish(daikon) and carrot.
You can definitely do hand cut with a sharp knife, but the amount I make once in a while, it just take too much time.
So, to save your time, I recommend you to use mandolin.
As long as you be careful, it is a wonderful tool to have in your kitchen!
I can’t even imagine my chicken with out mandolin! I use in so many things, so many times!
This is the mandolin I use, I purchased from my local Asian grocery store, but you can buy from online as well.
The cutting knife I used for this recipe is the thickest one. (Right side one of three julienne knives in the picture)
You can keep this pickled radish & carrot in a refrigerator up to 3 weeks~!
Pickled Radish & Carrot
- 2 cups white vinegar
- 1 cup sugar
- 1 tsp salt
- 1 1/2 lb mixture of julienne Korean radish (Moo/Daikon) & carrots
- Combine vinegar, sugar and salt. Stir until sugar’s dissolved. Add julienne radish and carrot. Let it cover with vinegar mixture completely. Place in a air tight container and refrigerate at least 1 hour to overnight before serving. Enjoy!
I absolutely love your cooking! I love your story and how you used cooking to help you through your tough times. You are so amazing!! Thank you for sharing your story and your recipes. You are truly a beautiful soul 🙂
Thank you Gina! ^_^ It is my pleasure to share my stories and recipes. I’m so happy to hear that you are enjoying it! ^_^
Is the recipe right? That’s a lot of sugar
The recipe is correct, but if you want to, you can cut the sugar for your taste/diet. 🙂
I LOVE your recipes! What type of vinegar do you recommend to make this. Thanks
White vinegar is the best for this recipe! 😉
Thanks! I’m making two of your Bahn Mi pizzas this weekend.
1) Couldn’t find your stir fry burdock anywhere on your website
2) Couldn’t get korean daikon here. China daikon ok? They hv green daikon sometimes too.
Daikon is a smelly veg. Any way of getting rid of the smell?
Sorry for the inconvenience, I uploaded video a few years ago and never updated. hahaha, so here is the recipe for the Burdock.
Also you can use chinese radish, if that’s only one you can find. It will smell more after pickled, but you won’t taste it. 🙂
Stir Fried Burdock Ingredients
A large bowl of water
1 Tablespoon white vinegar
2 burdock roots
4 to 5 Tablespoons soy sauce
3 Tablespoons mirin
1 Tablespoon chopped ginger
1 Tablespoon sugar
1 teaspoon honey
1 teaspoon fish sauce
1/4 teaspoon black pepper
1 Tablespoon sesame oil and more for plating
pinch of black sesame seeds
1. Combine water and vinegar set aside.
2. Wash burdock well, and scrape off outer skin with a knife.
3. Slice very thinly and diagonally, and then cut into very thin long strips. Add burdock into vinegar water immediately. Set aside for 10 minutes. (Vinegar water helps prevent browning and preserve color.)
4. Combine soy sauce and next 6 ingredients and mix together.
5. Drain burdock right before start cooking. Heat sesame oil in a large skillet over medium high heat; add burdock sauté for 4 minutes, stirring frequently; add soy sauce mixture, reduce heat to medium low, stirring frequently. Cook 5 minutes or sauce thickened.
6. Remove from heat, transfer to a serve dish, drizzle with remaining sesame oil and sesame seeds.
Thanks for the burdock recipe. What sesame oil should be use for this recipe? Black or white?
For the pickle, can last 2 weeks in the fridge at least? Maybe add salt & boil before pouring liquid into pickle?
How long will this last in the fridge?
Thank you for sharing!
Up to 7 to 10days. Radish will get smelly, but no worries. It’s just natural thing. 🙂
Can you make a video on how to use the mandolin? I have the same one but i don’t know how to use it!
Oh, of course! I’d add a short video clip on this post sometime! 🙂