Korean-Style Daikon with Flounder
Description
This recipe won't take much time. I thought for a long time about which category to add this dish to. I decided that sikhye (that's what this Korean dish made from daikon and flounder is called) is closest to appetizers after all — this dish is served cold, and as a rule it's served as a side dish with rice. It's very hard to convey the taste of this dish — it's better to try it. I'll say one thing: if you like traditional Russian herring with onion, you'll definitely enjoy the exotic dish of daikon with dried flounder too :) Serve with herbs and sauce.
Instructions
- 1
Step 1
Cut half of the daikon into small cubes.
- 2
Step 2
Cut the remaining half of the daikon into sticks.
- 3
Step 3
Sprinkle the sliced daikon with salt, mix, and place under a weight for about two days.
- 4
Step 4
After two days, drain off all the released liquid completely, and rinse the daikon thoroughly.
- 5
Step 5
Clean the dried flounder and cut it into small pieces. If you don't have dried flounder (although you can now buy it at any large supermarket), you can use any other dried fish—it will turn out a bit different, but still tasty.
- 6
Step 6
Mix the daikon, flounder, and pepper paste (it's also sold in stores, although you can make it yourself).
- 7
Step 7
The result is such a beautiful reddish mixture.
- 8
Step 8
Spread the resulting mixture into jars and place in the refrigerator. After two days, the shike (daikon with flounder) can be served. It is served chilled as an appetizer or side dish.