KOREAN RADISHES RECIPES

Steps:

• Preheat oven to 420 degrees F (215 degrees C).
• Place half the radish, turnips, parsnip pieces, and garlic in a gallon-size resealable plastic bag. Add soy sauce, sesame oil, olive oil, black pepper, salt, and red pepper flakes. Add remaining radish, turnips, parsnip, and garlic. Seal bag and mix to coat well. Let vegetables marinate on one side, about 10 minutes. Turn bag over and continue marinating, about 10 minutes more.
• Pour marinated vegetables into a 1 1/2-inch deep baking pan; spread them into an even layer. Spread bacon and thyme evenly over the top.
• Roast in the preheated oven until tender, about 55 minutes. Remove from oven, stir, and continue roasting until browned, about 15 minutes more.

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.