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Sauces and Condiments

Quick-pickled daikon and cucumber

Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. ... Read more

Total time: About 15 minutes | Each vegetable makes about 2 cups loosely packed pickle slices
  • 1 Japanese or hothouse cucumber
  • 1/4 medium daikon (about 1/2 pound), peeled
  • 1 teaspoon kosher salt
  • 2 teaspoons vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon Korean red chile powder
  • 1/2 teaspoon sesame oil

Step 1Cut the cucumber and daikon in half lengthwise, and slice on the bias about one-eighth-inch thick. Place the daikon and cucumber into separate medium bowls.

Step 2Divide the salt, vinegar and sugar into each bowl and mix with the vegetables. Let sit for 5 minutes.

Step 3Drain the vegetables, squeezing out excess moisture with your hands. Return them to their respective bowls. Add all of the Korean red chile to the daikon. Add the sesame oil to the cucumbers. The pickled vegetables will store for one week, refrigerated.

Note: This can top any of the soups or be eaten on the side. Korean red chile powder is available at Korean markets.
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