Whenever I go to a Korean restaurant I am served this delicious side dish that is Korean radish, julienned and it's sweet. As far as I can tell it has no name and there is no recipe. I really wanted to make this stuff and as it's not in my new Korean cookbook and I can't find a recipe online, I was just going to fake it. But the thought of julienning two whole Korean radishes really was very daunting. They sat there and sat there and sat there. They started to get soft. Eek, I better use them, eh?
OK, so today I tried to make some baby food for Lily. Green beans. For our wedding, Del and I were given a Chopster, a teeny little food processor. I've only ever used it to make my famous black bean soup...OK, famous may be over stating it a bit. Infamous may be better since I did drop an entire pot full of the stuff on my parent back screened-in porch. But, I digress. So, I tried to puree the green beans in my chopster and all it did was chop it. I guess that's why it's called a chopster. This is when I realized that I NEED A FOOD PROCESSOR. I am beginning to be a pretty decent cook and it's sad that I don't have one. Forget the "my ancestors" bit, let's get real in the kitchen!
I go to my doctor appointment and when I get home THIS is waiting for me!!! I can hardly stop using it! I can't believe I've been away from my beloved Cuisinart long enough to type this out. All this to say that I used my brand spanking new food processor to shred the radishes in 1.2 seconds flat and developed this recipe for a yummy Korean radish...salad, of sorts.
Korean Sweet Pickled Radish
2 cups Korean radish, julienned or shredded
1/2 cup carrot, julienned or shredded
1 T vinegar
2 T sugar
1 t salt
2 t wine
1 T mirin
Put it all in a bowl and mix it up. It's good almost right away, but obviously if you let it pickle a while the flavors are better. Enjoy!