Latest Episode: Summer Cooking with Abra Berens and Chef Jiho Kim
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All Recipes

Daikon Radish

  • Summer Salad with Cured Fish and White Kimchi

    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.

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    Recipe note from host Francis Lam:

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