Korean-Style Grilled Daikon Radish Skewers with Spicy Sauce
These Korean-inspired grilled daikon skewers transform humble radish into a savory, caramelized treat. The daikon is first simmered in aromatic dashi broth with sake and mirin, then grilled with a bold sauce featuring garlic, Korean chile flakes, and sesame. The result is tender radish with crispy, charred edges and complex umami flavors. Perfect as an appetizer for Korean barbecue or as a unique side dish that showcases daikon's versatility beyond soups and pickles.
Ingredients
- 1 large daikon radish, peeled, roughly 2 pounds
- 2 quarts dashivegetable broth1:1vegetarian
missing umami depth
- 1 ounce ginger, cut into slices
- 1 ½ cups sake
- 1 ½ cups mirin
- ¼ teaspoon salt
- 1 teaspoon usukuchi soy sauce, or amber soy sauceregular soy sauce1:1
lighter color and flavor
- 1 cup bonito flakes, wrapped and tied in cheeseclothdried shiitake mushrooms1:1vegetarian
different umami profile
- 5 garlic cloves
- 1 cup soy sauce
- 2 tablespoons sesame oil
- 3 tablespoons Korean chile flakesred pepper flakes1:2spicy
less authentic flavor
- 2 tablespoons fish sauce
- 2 tablespoons sesame seeds, crushed toasted
- 2 tablespoons water
- 2 tablespoons sugar
- ½ cup scallions, thinly sliced
- 1 tablespoon oil
Instructions
- 1
Cut peeled daikon into 1-inch thick pieces
- 2
Boil daikon in water for 5 minutes until almost fork tender but still firm in center
- 3
Strain and set aside
- 4
Return daikon to pan with dashi, ginger, sake, mirin, salt, and soy sauce
- 5
Add bonito flakes bag on top
- 6
Bring to boil then simmer with smaller lid on top for 10 minutes
- 7
Remove daikon and set aside
- 8
Boil garlic in water, strain, repeat 2 more times
- 9
Grind blanched garlic into paste with mortar and pestle
- 10
Whisk garlic paste with remaining sauce ingredients until sugar dissolves
- 11
Preheat grill to medium-high heat
- 12
Quarter each radish piece and thread onto skewers
- 13
Brush skewers with sauce
- 14
Grill 3-5 minutes per side, basting frequently until caramelized and lightly charred
Tips
Blanching the garlic three times removes bitterness and creates a smooth, mellow paste that won't overpower the sauce.
Reserve the dashi cooking liquid - it makes an excellent base for miso soup or can be used to cook other vegetables.
Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Good to Know
Refrigerate cooked skewers up to 3 days. Reheat on grill or in oven at 400F for 5-7 minutes.
Prepare daikon through simmering step up to 2 days ahead. Make sauce up to 1 week ahead.
Serve immediately while hot and crispy. Garnish with extra scallions and sesame seeds if desired.
Common Mistakes
Don't skip blanching the garlic or the sauce will be harsh and bitter.
Avoid overcooking the daikon in the first step or it will fall apart on the grill.
Substitutions
lighter color and flavor
different umami profile
FAQ
Can I make this without a grill?
Yes, use a grill pan on the stove or broil in the oven 4 inches from heat, turning frequently and basting with sauce.
What is usukuchi soy sauce?
A lighter-colored Japanese soy sauce that's saltier but milder than regular soy. Regular soy sauce works as a substitute.
Can I freeze the cooked daikon?
Freezing isn't recommended as the texture becomes mushy. The dish is best enjoyed fresh or refrigerated for a few days.