I wanted to expand my kimchi recipe repertoire, so I made this using leftover ingredients.Using well-fermented sour kimchi is best.After turning off the heat, let it si so that daikon radish soaks up the flavor.Add chili peppers and garlic if you like. Recipe by Rami-1202

This fried daikon radish is delicious served with Japanese Worcestershire-style sauce, tartare sauce, ketchup or soy sauce. Recipe by Cooking papa recipe

I am really into pressure cooking right now!The key is to parboil all the ingredients separately to remove scum, odors, or harshness, and then just leave it up to the pressure cooker.You can still use the same method if you don't have a pressure cooker. Simply simmer the parboiled ingredients for about an hour or until tender.Leave overnight to let the flavors blend and become really delicious! Recipe by 55lemonade

I thought of this because of our autumn harvest of daikon radishes at home, and I wanted to make a quick Chinese-style stew.I cut the ingredients into long strips so that they cook quickly and absorb the flavour better.It is quite salty, so for those people who prefer to use less salt, please use a little less of each ingredient.Reduce the liquid well (have a taste and leave as much liquid as you want).I recommend cooking over medium heat. Be careful not to burn your chicken! Recipe by Donpintan

This is my spin on the traditional Chinese five spice braised beef by adding ingredients from the Vietnamese beef stew recipe. I guess you can call it Viet-Chinese fusion. You can also serve this with white rice instead of bread or put it over noodles with some beef broth and steamed bokchoy for a "beef noodle soup" It is a very versatile dish that you can make on a Sunday and eat its variations through out the week.

My son is crazy about daikon radish, so I decided to cook it with his favorite seasonings: butter and ponzu sauce.Once you add the butter and ponzu, evenly coat the daikon with them while shaking the pan so that they don't burn.Though it might seem like it will have a really strong taste, you'll see that that that's not the case when you eat it. So be generous with the ponzu – the dakion radish will absorb the umami flavors. Recipe by Rapipapi

Whenever I buy daikon, I make simmer dishes. I thought it would be delicious with chicken, and after trying out various dishes I arrived to this flavor. This is my family's standard side dish.Parboiling the daikon helps eliminate the smell and preserves its shape.While the daikon is still hard, add the ★ ingredients, cover with a lid and simmer on low heat.Using honey instead of sugar gives a nice glossy look and is very delicious.I use half-cuts of daikon bought from the supermarket. Recipe by Hard candy

If you’re looking for the perfect soup recipe to try out this Korean Beef and Radish soup is gonna be your new favorite! My husband and I eat this soup whenever we find some good quality Korean radishes at the Asian market. It’s perfectly balanced with meat and vegetables and a little bit of crisp spice from the Serrano peppers.We love to enjoy this soup with some glass noodles, fresh rice and a side of kimchi.We always have some high quality salt and black pepper on the table for whenever we enjoy this soup because the salt amount varies from person to person, for example my in laws prefer their soup less salty but my husband and I prefer more salt.So it’s a good way for each person to customize their own soup.

Chicken and daikon simmered dish is a healthy and comforting Japanese meal. It's made with simple ingredients like chicken, daikon, and basic seasonings, and the flavor soaks deeply into the daikon, making it very tasty. It's low in calories, rich in nutrients, and well-balanced with protein and fiber. This dish goes perfectly with rice, and it tastes even better the next day, so it's great for meal prep too. #CA2025 #japanesecuisen

Raw daikon radish helps you digest oils and proteins and also treats your sore throat and hangover. It's good for you. I try eat Daikon for digestion when I have things such as Tempura, Shabu-Shabu, Yakiniku or Tonkatsu. I used canned tuna this time, but you can use imitation crab meat instead. Here's my recipe. *If you can't find daikon radish at store, you can use sweet turnip. It tastes similar.

Because it's been hot every day recently, I wanted to eat something light with meat.Use the grated daikon radish, including its juice. Recipe by Rikkoneko