Discover the culinary delight: a bonchon radish recipe that will tantalize your taste buds

If you’re a fan of Korean fried chicken, then you’ve probably heard of the infamous Bonchon radish. These crispy, spicy, and slightly sweet radishes are the perfect accompaniment to any fried chicken dish. And while they may seem intimidating to make, they’re actually quite easy to prepare. In this blog post, we’ll walk you through the step-by-step process of making the perfect Bonchon radish recipe. So gather your ingredients and get ready to enjoy this delicious side dish!

Ingredients

• 1 pound daikon radish, peeled and cut into 1-inch pieces
• 1/2 cup rice flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup cold water
• Vegetable oil, for frying
• 1/4 cup gochujang (Korean chili paste)
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

Instructions

1. Prepare the radishes. In a large bowl, combine the radishes, rice flour, cornstarch, baking powder, salt, and black pepper. Stir until the radishes are evenly coated.
2. Add the water. Gradually add the cold water to the bowl, stirring constantly until a thick batter forms. The batter should be thick enough to coat the radishes evenly, but not too thick that it’s difficult to stir.
3. Heat the oil. Heat a large pot or Dutch oven filled with vegetable oil to 350 degrees F.
4. Fry the radishes. Working in batches, carefully drop the battered radishes into the hot oil. Fry for 2-3 minutes, or until the radishes are golden brown and crispy.
5. Drain the radishes. Remove the radishes from the oil and drain them on paper towels.
6. Make the sauce. In a small bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, and sesame oil.
7. Toss the radishes in the sauce. Add the fried radishes to the sauce and toss to coat. Serve immediately.

Tips

• For a spicier radish, use more gochujang in the sauce.
• For a sweeter radish, use more honey in the sauce.
• If you don’t have rice flour, you can substitute all-purpose flour.
• If you don’t have cornstarch, you can substitute potato starch.
• To make sure the radishes are cooked through, insert a toothpick into the center. If it comes out clean, the radishes are done.

Variations

• Add other vegetables. In addition to radishes, you can also fry other vegetables in this batter, such as carrots, zucchini, or onions.
• Make a different sauce. If you don’t like the gochujang sauce, you can try a different sauce, such as a honey garlic sauce or a sweet and sour sauce.
• Serve with different dishes. Bonchon radishes are a great accompaniment to fried chicken, but they can also be served with other dishes, such as rice, noodles, or vegetables.

Recommendations: The Perfect Side Dish for Any Occasion

Bonchon radishes are a delicious and versatile side dish that can be enjoyed with a variety of different dishes. They’re easy to make and can be customized to your own taste preferences. So next time you’re looking for a side dish that will impress your friends and family, give this Bonchon radish recipe a try!

Frequently Discussed Topics

What is gochujang?
Gochujang is a Korean chili paste made from red chili powder, glutinous rice, soybeans, and salt. It has a spicy and slightly sweet flavor.
Can I use a different type of radish?
Yes, you can use any type of radish you like in this recipe. However, daikon radishes are the traditional radish used in Bonchon radishes.
How do I store leftover Bonchon radishes?
Leftover Bonchon radishes can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat them, reheat them in a preheated oven at 350 degrees F for 10-15 minutes, or until they’re warmed through.