Daegu Jorim (Soy Braised Cod Fish with Radish) – Korean Bapsang

Whenever we go to NYC, we make every attempt to drive out to Flushing, where there is a high concentration of Korean restaurants. Last time we ate at one of favorite restaurants, I had a wonderful dish called daegu jorim (soy braised black cod, aka sablefish). I enjoyed it so much I decided to make it at home. 

Jorim refers to dishes that are braised or cooked in a sauce. (See my dubu jorim and gamja jorim). Braised fish is very popular in Korean cuisine. It’s made with just about any fish. Typically, chunks of white radish, onion, and chili peppers are also added. 

Black cod is a premium white fish that has silky texture and sweet, delicate flavor. It’s native to the Pacific, so it’s expensive and not widely available here in the East Coast. I used Atlantic cod in this recipe instead. You can also use Pacific cod or seabass.

I first boiled the sauce with the radish and aromatic vegetables until the radish turns soft. Then, the fish is added to the thickened sauce that is full of flavors. It’s the perfect sweet and savory combination, with just enough heat from gochujang and chili peppers, that makes this dish so great! 

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Daegu Jorim (Braised Cod Fish)

Cod fish braised in a sweet, spicy and savory sauce!

  • 2
    pieces
    of cod fish
    or black cod steaks or fillets
  • 6
    – 8 ounces Korean white radish
    mu, cut into about 1/2-inch thick large chunks
  • 2
    garlic cloves
    thinly sliced
  • 2
    – 3 thinly sliced ginger pieces
  • 1/2
    small onion
    sliced (1/4-inch thick)
  • 1
    or 2 green and/or red chili peppers
    or jalapenos, thinly sliced
  • 1
    – 2 scallions
    cut into 2-inch lengths
Sauce:
Clean the fish. Prepare the vegetables.
In a pan, add the radish and sauce. Boil over medium high heat until the sauce is slightly thickened and the radish becomes soft, about 10 minutes. Add the onion and chili peppers and boil for another 3- 4 minutes.
Add the fish, and boil for 4-5 minutes, depending on the thickness of the fish. Carefully flip them over, and boil for another 4-5 minutes, repeatedly pouring the thickened sauce over the fish with a spoon. Serve with a bowl of rice.

HERBED GOAT CHEESE & RADISH TARTINES– SK

I am and constantly have been the greatest fan of toast. It’s the most ideal and versatile blank canvas that works well for at any time of day. Whether it’s avocado, eggs or something a little sweeter – there are truly endless chances for success here. Particularly on those days where we really only have time to slap something on a piece of bread. It does not constantly take place to be joyless – often you simply require a quite radish.Herbed Goat Cheese & Radish Tartines(Gluten-free)Serves 2 Whenyour bread is toasted & still warm, rub raw garlic clove equally over each slice. Set aside.In a little blending bowl, stir together goat cheese, lemon passion and fresh herbs till uniformly combined. Spread herbed goat cheese equally throughout each toast. Layer with sliced radish and leadingwith microgreens. Season with flaky sea salt and newly broken pepper. Serve instantly. * Note: I utilized green meat & watermelon radishes, however feel complimentary to utilize any radish variety you can discover. They’re all great!

Radish Seed Pods (and Some Pickles)|Garden Betty

Radish pods taste simply like the radishes they generate from, however more focused in flavor. All radish plants form edible seed pods, and there is even a treasure variety called Rat’s Tail radish grown specifically for its large, tender seed pods. My favorite way to eat radish seed pods is to pickle them.

20 Types of Radishes For Containers | Best Radish Varieties

Whether you’re growing radishes in containers or your garden, this list of 20 Types of Radishes is very useful.

Radishes come in many sizes, shapes, and colors like black, white, red, pink, green and purple. Taste is different as well, and from that picking the best radish variety to grow is difficult. For your help, we’re listing 20 types of radishes and popular varieties. You can plant them and experiment, which one you like. If you’ve any favorite, mention that in comments.

1. Watermelon Radish

Watermelon radish is slightly sweet and less peppery than regular radishes. Outside, it is between beige and white and a little green. But as the name promises, inside, its color recall a watermelon, a white border around the bright pink. It’s a type of daikon and takes approximately 50-60 days to reach maturity after planting. 3 inches of spacing is sufficient for its growth.

2. French Breakfast Radish

The French Breakfast radish is red, more elongated than round radishes and with a white rounded tip. It’s mildly acrid and has a pleasant crispy taste. It is one of the early maturing varieties of radish, ready to harvest in about 25-30 days after planting the seedlings.

3. Pink Radish

The radish varieties like Pink beauty, Pink Celebration, Pink Summercicle, and Lady Slipper are known for their beautiful pink skin color and has a rounded or slightly elongated shape. Suitable for container gardeners, all these small and early maturing varieties can be harvested just in a month after planting.

4. Malaga Violet

If other radish varieties are too spicy for you, its sweet and mild taste with a very earthy flavor will attract you. This polish variety has a round shape and unique deep purple color. This is also an early maturing variety and takes 30-40 days to get ready.

5. White Hailstone Radish

White outside and inside, it’s one of the best-tasting radishes– The firm flesh is mildly pungent, crispy and juicy. Harvest this variety in just 30 days and leave space of around 3-4 inches for each seedling to grow.

6. Zlata Radish

This unusual yellow radish has a brown-yellow, oval-shaped skin that makes it look like a small potato. It has a strong spicy radish flavor. Get ready to harvest in a mere 30 days.
The plant has small tender leaves, perfect for salads and other green recipes. This fact also makes it suitable for container planting in reduced planting distance.

7. Cherry Belle

This round radish variety is one of the most common among gardeners. The taste is crispy, sweet, and pungent, good for salads. This early maturing variety can be picked as soon as in 23-27 days after the germination.

8. Daikon White Radish

This large size white radish can be 14 inches long. It has nice, delicate, and crispiest flavor with slight sweetness. It takes time to mature, around 60 days. You’ll need to provide at least 4 inches of spacing to grow them.

9. White Icicle

The radish, white icicle has cylindrical 5-6 inches long root, similar to daikon. It tastes best when picked young, can be eaten alone or use in salads and recipes. It takes around 30-40 days to reach maturity.

10. Round Black Radish

Growing black radish varieties can be really fun as they look different and taste unique. The shape of the round variety is spherical, but the flesh is creamy white, and the flavor is strong and pungent as compare to red and white radish cultivars.

11. Chinese Rose

The Chinese Rose radish has an elongated shape, it’s purple-red on the outside, and white with pink veins on the inside. Particularly resistant to lower temperatures, it develops early even in autumn.
It has an extremely particular taste, which alone is worth the experience of cultivation: initially, it appears on the palate as a delicate taste, but suddenly the senses are flooded with a surprising pungent sensation.

12. Horseradish

If you are looking for a radish that won’t leave a bitter taste in your mouth, horseradish is the one for you. Although it’s the roots which are sold in the market the greens are also edible. The best season to grow them will be in the fall or winters and for use in springs they can be stored in the fridge.

13. Early Scarlet Globe

You’ll be hard pressed to find a much easier and fast harvesting variety of radish than this one. Ready for harvest within 25 days it’s globe-shaped variety and comes under round radishes. The outer surface is exotic scarlet red with crisp white flesh on the inside.

14. Helios

Named after the Greek god of the sun, Helios is another round radish variety. This small sized plump radish grows to about 2-3 inches and is bright yellow. Unlike most other radishes they are sweet tasting and goes great with salads.

15. Easter Egg Radish

Commonly sold under this name because of the shape resembling easter eggs, this variety of radish is available in an array of white, pink, red, purple, and lavender color. To avoid them from turning hard and bitter harvest when they reach a size of one inch in diameter.

16. Lady Slipper

It gets this unique name because the shape somewhat resembles slippers. The bright and shiny pink color of this radish appeals to the eyes. The inner flesh is white, crispy and sweet which appeals to the tastebuds.

17. Long Scarlet Radish

As the name suggests this radish quite long tapered root and can reach a length of 18 centimeters. The green top is short as the plant’s energy is redirected towards the growth of roots. The scarlet red roots and inner white flesh possess a flavor which is not spicy or pungent but mild and sweet.

18. Long Black Spanish

This is another variety of black radish but instead of being round its black root can be around 9 inches in length. Despite the difference in shape the flavor and nutrition value remain the same in both round and long varieties. You can either steam, stir-fry or braise the inner flesh for edible use.

19. Cherriette Radish

It’s hybrid radish which unlike its other companions does well in warm weathers. The smooth and shiny red roots are rounded with a diameter of two inches when mature. Whether it’s bunching or pithing, this sweet tasting radish holds well.

20. Plum Purple

The color of this variety ranges from purple to burgundy. Growing up to one to two inches in diameter, the sweet, crispy flesh is a treat to both eyes and tongue. Because of the vibrant color, it can be used for dressing buttered toast or crackers. Serve these bright, crunchy delights all on their own, with a bit of butter and salt as the French like, or sliced and tossed into salads.

Green-fingered OAP grows VERY rude looking radish in his allotment- and his wife isn’t impressed with its size

A PENSIONER reckons a racy radish he grew may be Britain’s rudest vegetable – but his says its too small for his wife.

Retired accountant Richard Kemball-Cook has been growing vegetables in an allotment in his back garden for around three years.

Richard Kemball-Cook / Triangle News

Richard Kemball-Cook got a big surprise when he pulled his bright red veg out of the ground

But the 72-year-old wasn’t expecting to see something quite so suggestive when he pulled the lewd legume out – which is usually round – of the ground.

He said: “It was quite a shock really. I could see the resemblance immediately.

“I showed it to my wife but she wasn’t that impressed with the size of it.

“It’s about four inches long, which I think is quite respectable… for a radish.”

Mr Kemball-Cook – who volunteers several times a week at a centre for domestic abuse victims – pulled up the rude radish at his home in Harbledown, near Canterbury in Kent, last week.

Richard Kemball-Cook / Triangle News

The four-inch rude radish left Mrs Kemball-Cook unimpressed

But the OAP admitted he wasn’t sure what to do with his penis-like produce at first.

He joked of wife Cora’s reaction: “My wife just said to me to stop being so silly.

“I didn’t know whether to call the papers or just eat it!”

A keen gardener, Mr Kemball-Cook believes this summer’s unpredictable and often extreme weather may be behind the vegetable’s unusual shape.

He added: “We had a period when the vegetables weren’t growing very much because there wasn’t a lot of rain.

“Then, all of a sudden, we had a lot of downpours and everything started exploding in size.

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“I’ve been growing sweetcorn, courgettes, runner beans and squash. Some of them are getting really big now.

“They are the product of the fine summer we’ve had.”

Sadly Mr Kemball-Cook’s daughter Amy threw the raunchy root vegetable away when her dad was on holiday.

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