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Danmuji (Korean Yellow Pickled Daikon Radish)
NERDS WITH KNIVES29Ingredients
20Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 1/2 cups water
- 1 1/2 cups rice vinegar (unseasoned)
- 1/2 cup sugar
- 1 Tbsp. kosher salt
- 2 cloves garlic (halved lengthwise)
- 1 tsp. turmeric powder
- 15 whole black peppercorns
- 2 bay leaves
- 1 lb. daikon radish (peeled and cut into 4- by ¼-inch strips, or thin disks)
- 1/3 cup soy sauce
- 3 Tbsp. granulated sugar
- 1 Tbsp. toasted sesame oil
- 1/4 asian pear (peeled, cored, and coarsely grated, about ¼ cup; see note)
- 4 cloves garlic (minced or grated)
- 2 tsp. ginger (minced or grated, from about one 1-inch piece)
- 1 1/2 lb. beef short ribs (boneless English-style, ribeye, or sirloin, very thinly sliced against the grain to no more than ⅛ inch thick, see note)
- 3 scallions (white and light green parts only, sliced into 2-inch lengths)
- 1/4 yellow onion (a medium, halved crosswise, then thinly sliced pole to pole)
- 2 Tbsp. flavored oil (neutral-, such as grapeseed or peanut, divided, plus more as needed)
- 1 cup sour cream
- 1 Tbsp. chili paste (Korean gochujang)
- 4 cups rice (hot cooked short-grain)
- 4 large flour tortillas (12-inch recommended, warmed)
- kimchi (Chopped, for stuffing burritos)
- stuffing (Danmuji, Korean Pickled Daikon Radish, for, burritos)
- 2 cups red cabbage (finely shredded, from 1 head)
- 2 cups cilantro leaves
- 3 scallions (white and light green parts only, thinly sliced)
- lime wedges (for serving)
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