A lot of people shy away from the brilliantly colored radish not just because of its color but because they don’t know how to eat or cook it! I grew up eating lots of radishes in some salt and sesame oil- a great mix for basically any raw veggie. Most people are accustomed to seeing it in salads or as a raw side, but today we are going to *gasp* cook it!
If you have never eaten a radish it’s a bit spicy in the sense that it doesn’t burn your mouth but like a peppery taste. It may be a bit harsh for you first-timers but it’s definitely worth the try.
It’s important to use sufficient oil to help brown both the garlic and the green onion so don’t skimp on that part.
This recipe relies heavily on sweet and savory notes: garlic and quite a bit of sugar. The green onions help with a little bit of the sweetening and the real secret to this dish is… vinegar! It adds a bit of brightness to the dish and really brings out the rest of the flavors. It also has a great color at the end.
Sweet and Savory Radishes
- 1 1/2 lbs fresh red radish, chopped and quartered
- 1/4 cup light soy sauce
- 1/2 tbsp. sugar
- 1/2 tbsp. rice vinegar
- 2 cloves garlic minced
- 2 scallions chopped
- 1 tbsp. Olive oil
- Heat the oil in a pan until it’s very hot, then add in the scallions and garlic, stirring until brown.
- Add in the radishes and stir for another 1-2 minutes, then add in the rest of the ingredients (vinegar, sugar, soy sauce) along with a little bit of water and cook covered for about 5 minutes, then another 3-5 minutes partially covered. You want the liquid to be a bit condensed so that it had an almost saucy consistency.
- Add more soy sauce or sugar if needed then serve hot and enjoy.