Right now kimchi turnips
Makes about 3 cups of turnip slices
Toasted rice powder add a pleasantly gritty texture to these cool, crunchy, spicy turnips. Serve alongside bibimbap, as a Korean-style starter on top of tacos!
Tip: Japanese salad turnips are a new darling in many farmer’s markets. These smooth, round white turnips with a thin, delicate skin range from marble size to that of a peach and are crunchy, mild and easy to eat raw, or lightly marinated.
1 pound Japanese salad turnips or daikon
1 tablespoon kosher salt
1 clove garlic
2 tablespoons Korean red pepper powder
2 tablespoons toasted rice powder
4 teaspoons plain rice vinegar
2 teaspoons sugar
2 scallions, green parts only, sliced into 1/2 inch pieces
1. If using Japanese turnips no need to peel; if you’re using daikon, lightly scrape the root with a Y-shaped vegetable peeler. Slice turnips into 1/2 in wide slices and stack 2 or 3 on top of one another, then slice stack into batons about 1/4 inch thick. Repeat with remaining turnips. If using daikon, slice into rounds 1/2 inch thick, stack and slice into batons just like the radishes. Place batons into a mixing bowl, sprinkle with salt and stir. Let stand 10 minutes, rinse in a colander and shake well to get rid of any excess water.
2. In a food processor or the food processor attachment of an immersion blender, pulse together garlic, red pepper powder, toasted rice powder, vinegar and sugar to form a thick paste. Spoon paste over turnips or daikon and rub to completely coat the vegetables. Mound into a serving dish and top with scallions and serve right now!
