Korean Roasted Vegetables with Pickled Daikon

TASTING TABLE
16Ingredients
110Minutes

Ingredients

US|METRIC
  • 1 tablespoon salt
  • 1/2 cup rice vinegar
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon turmeric
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon gochujang
  • 1 pound daikon (halved and cut into ¼-inch slices)
  • 64 ounces carrots (rainbow, halved)
  • 48 ounces radishes (Easter egg, quartered)
  • 3 garlic cloves (minced)
  • 1 stalk lemongrass (tough outer leaves discarded, inner core thinly sliced)
  • kosher salt (to taste)
  • daikon (Pickled, for garnish)
  • scallions (Thinly sliced, for garnish)
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