Korean side dishes

Clodfobble · 09-19-2007, 06:00 PM

There's this wonderful family-run Korean restaurant we go to, and before the meal they serve maybe 10 little bowls of different appetizer-type foods. Steamed seaweed in sesame sauce, sauteed taro root, sticks of cucumbers... There's this one thing that I desperately want to identify, but none of the waiters speak good enough English to be able to tell me what it is, so I'm turning to the Cellar.

It's white, and has the texture of carrot. It's served shredded into long, very thin strips, and pickled. The liquid is not entirely vinegar-based though--it's not nearly as pickly as a dill pickle, or even pickled daikon radish. (I would suspect that it IS daikon, except it's completely white, and all the pickled daikon I've ever seen turns yellow.) It's almost sweet, but still definitely a pickle of some kind. I could eat it by the bucketful, and am really hoping it can be bought in jars at an Asian market, if I could just figure out what it's called. Any ideas?

09-19-2007, 06:00 PM	#1
Clodfobble UNDER CONDITIONAL MITIGATION Join Date: Mar 2004 Location: Austin, TX Posts: 20,012	Korean side dishes There's this wonderful family-run Korean restaurant we go to, and before the meal they serve maybe 10 little bowls of different appetizer-type foods. Steamed seaweed in sesame sauce, sauteed taro root, sticks of cucumbers... There's this one thing that I desperately want to identify, but none of the waiters speak good enough English to be able to tell me what it is, so I'm turning to the Cellar. It's white, and has the texture of carrot. It's served shredded into long, very thin strips, and pickled. The liquid is not entirely vinegar-based though--it's not nearly as pickly as a dill pickle, or even pickled daikon radish. (I would suspect that it IS daikon, except it's completely white, and all the pickled daikon I've ever seen turns yellow.) It's almost sweet, but still definitely a pickle of some kind. I could eat it by the bucketful, and am really hoping it can be bought in jars at an Asian market, if I could just figure out what it's called. Any ideas?

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