Learn how to make Kohaku Namasu, a traditional Japanese pickled daikon and carrot salad often served during New Year ...

Instructions: Peel and cut radish into 1/4-inch matchsticks measuring 3-4 inches long. Peel and cut carrots into similar shape. Toss radish and carrots in a non-reactive bowl with salt and 2 teaspoons ...

If you’ve ever had kalbi at a Korean barbecue restaurant, you’ve had grilled flanken-style short ribs. For this recipe, look for them prepackaged in the meat case, or ask your butcher. This ...

This pickly-sweet riff on Vietnamese bành mí features perfectly crispy tofu thanks to a buttermilk soak, breading and a turn ...

Lightly seared, rubbed with lemon and dressed with pickled nori, this style of salmon sashimi needs no sauce. Served with the daikon salad, this simple Japanese recipe makes a fresh and satisfying ...

Begin by preparing the pickling liquid for the daikon. Heat 250 ml of rice vinegar or white wine vinegar and 250 ml of water in a small saucepan. Add 75g of caster sugar and half a teaspoon of flaky ...

Note: This can top any of the soups or be eaten on the side. Korean red chile powder is available at Korean markets. 1. Cut the cucumber and daikon in half lengthwise, and slice on the bias about ...