“No vitamins are better than fall radishes. So eat your radishes now!!!” Every fall my mother forced to feed us radishes. Radish soup, radish salad, radish kimchee, … and the radish rice – the worst one. I HATED it.
I don’t think radish is kids friendly vegetable at all. It is bitter and peppery. If you cook them they get mushy…, and kids ain’t like mushy stuff. However my tongue has constantly been evolved. I love these peppery radishes now. I finally became a grown-up, hallelujah!
The Korean radishes, if you can find them, are at their peak in the fall. They are sweet to eat as raw and turn into mellow flavor when cooked. I craved the radish rice that I hated as child.
I searched for my Korean radishes in Kuala Lumpur, but alas…! No where to be found. Instead I chose green radish – simply out of curiosity. Have you seen green radishes?
This guy is totally green inside out. He is more peppery. So my verdict is; go with Korean one!
Here is my fabulous Mr. Korea that I used for my beef radish soup last year. If you are unlucky to find him, then, use Daikon radish instead.
In reality any radish will work. I mean they all get cooked into mushy stage but Korean radish will bring sweet mellow flavor rather than peppery kick into the dish.
You will like the simplicity of this Radish Beef Rice Bowl. How can you go wrong with simple food?
Grab your typical Korean pantry stuff; soy sauce, sesame oil, sesame seeds, Korean chili flakes, rice wine, green onion, garlic, radish, a little piece of beef, and a little bit of sugar that I missed in the photo.
First, time to shine your cutting skills. Cut beef into thin matchsticks (cross grain).
Add soy sauce, garlic, sugar and sesame oil to them…
and toss them together with your hand. Set aside.
Here is Mr. Green without his jacket. He reminds me of Mr. Oz in some place over the rainbow.
Slice him into 1/4″ thick matchsticks.
Get your rice ready to cook. I mixed white and brown rice together.
You will need less water than usual since radishes will yield lots of moisture.
Put radishes on top of rice…
and the beef on top of radishes. Just scatter them around.
Cook them together in the rice cooker. See! how simple is that? Now go sit down and watch your favorite food network shows for 20 minutes.
When your rice cooker is sending you a signal. Chop a green onion,
mix with other dressing ingredients. You will like to use lots of sesame oil.
Go unveil your rice cooker and you will see this. Then you will want to toss them.
When you toss them, you will find the nice rice “fond (like the kind in Paella)” on the bottom – a flavorful rice crust.
Gently toss all together. I can see my white rice, brwon rice, radishes, and beef, all mingled and harmonized. Beautiful!!!
Scoop into your rather large serving bowl because you will want to mix them with the dressing when you serve.
What a great mixing job! The green radish was slightly bitter but enjoyable. The beef is tender, of course.
A simple meal, healthy and satisfying, mothers are always right. “EAT YOUR RADISHES!”
Radish Beef Rice Bowl
- 1 lb Korean radish or daikon
- 1/3 lb 100g beef (any cut), cut into thin strips
- 1 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp garlic minced
- 1 Tbsp rice wine
- 1 tsp sesame oil
- 1 cup short grain white rice
- 1 cup short grain brown rice
- 2 cups water
- 3 Tbsp soy sauce
- 1-2 Tbsp Korean chili flakes (gochugaru)
- 1 Tbsp water
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 green onion finely chopped
- In a small mixing bowl, combine beef with soy sauce, sugar, garlic, sesame oil, and rice wine. Toss them well and set aside.
- Peel the radish and slice into 1/4" thick matchsticks.
- Wash and rinse rice, drain. Place rice in the rice cooker with 2 cups water. Place radishes and marinated beef on top of rice. Cook rice in the normal setting of your rice cooker.
- Meanwhile combine dressing ingredients. When rice is ready, toss them gently to mix. Scoop into a serving bowl and drizzle 1 Tbsp of dressing on top and mix them well. Serve warm.