Chef Jiho Kim, of Joomak in New York City, makes highly technical, Korean-inspired fine dining at work. But at home in the summer, he loves to relax with a casual chilled “salad” of daikon radish shaved into “noodles” with a spiralizer, topped with raw marinated fish, kimchi, and a broth made from steeping buckwheat in dashi, a quick broth that’s key in Japanese cuisine.
Make as many or as few of the components below; as long as you have the broth and the radish noodles and a savory topping, you’ll have a light, refreshing, deeply flavored dish.
In my experience, if you tangle vegetables in a mess of fried noodles, your kids will be much more likely to eat them. To that end, yaki udo is a family-friendly stir-fry that’s heavy on plants and fungi.