This is the namul that has always been on the bibimbap my mother makes since I was a child. Its spicy, sweet, and sour taste is perfect as a side dish as well! I always have it ready when we are having yakiniku (Korean barbecue).It's easy to shred the daikon radish if you use a vegetable slicer. This recipe eliminates the need to marinate the daikon radish with salt, and allows you to directly season it with the seasonings, so it's very simple.It's a must-have topping in a bibimbap! If you don't like spicy food, omit the red chili pepper! Add shredded carrot for color. Recipe by Heartful Kitchen Rei

I had lots of freshly-harvested daikon radishes and apples, so I made this.This is a "makanai ryori" (staff dinner) dish we make at my workplace.When you chop the apple, it will oxidize and the color will change pretty quickly, so you may want to prepare the vinegar first and then throw the apple right into the vinegar. Rather than sweet apples, a more sour variety would probably be better for this, so please adjust the amount of sugar. Recipe by Ryourinin TK

This is my favorite dish to eat with braised pork and eggs—it's so delicious, I can't get enough. Around Lunar New Year, water spinach can be expensive and the nearest Asian market is far away, but I still make the effort to have a jar of this sweet and sour pickled water spinach. It's a lot of work, and while the water spinach I get isn't the thick-stemmed kind that's best for pickling, it's still better than nothing. It satisfies my craving and makes the New Year meal complete when served alongside braised pork and eggs!

Traditional Chinese dish easy and lite

Super easy. Cooked veggies in the microwave and toss with seasoning! You can keep this for 2-3 days in the fridge. Recipe adapted from Miwa Japanese Cooking.

My friend always made nice coloured sweet and sour pickled ginger, so I asked her for the recipe.Cut the ginger into very thin slices. Marinate it in the vinegar and sugar mixture while it's still hot after pouring boiling water over. Recipe by Shunati

I always buy those fancy sweet and sour sauce bottles that Heinz makes. But i thought to myself, why not do it from scratch on my own? At least you get to know every single ingredient.

I have a beautiful memory of a trip to Pesaro connected to this recipe, a trip where I reunited with Simonetta, my friend/sister from university days and my maid of honor, after many years. We met again, with our now grown-up children, after 8 years, and while staying at her place, her mom prepared zucchini this way. I fell in love with it and made her recipe my own. Since then, every time I make it, I think of her and that trip and tell myself it's about time to do it again!

Crispy and fragrant pork coated with delicious sweet and sour sauce, perfect with rice. The ratio I use for the sweet and sour sauce is sugar: ketchup: white vinegar = 1:1:1.

so so yummmy

I received some cauliflower, so I marinated them the way my husband likes.Adjust the marinade to taste. Recipe by umemodoki

Sweet and sour dishes are very popular~ The tangy and sweet flavor makes it irresistible. I use pork loin for its tenderness. The sweet and sour sauce ratio is 1:1:1 (ketchup, sugar, vinegar).