Did You Know Daikon Radish Could Be Used To Imitate Pepperon


Did you know Daikon Radish could be used to imitate Pepperoni?! ?

As it turns out, thinly sliced daikon radish that are marinated in a gochujang-based (Korean red chili paste) marinade and baked in the oven achieves an appearance very similar to pepperoni, with the red hue and wavy edges.

How does it taste, you might ask? Ideally, they achieve a salty, smoky flavor and a crispy, almost brittle texture.

Here’s what you need:
– 100 grams thinly sliced radish
– 1 teaspoon fine sea salt
– 1.5 tablespoons soy sauce
– 1 tablespoon water
– 1.5 tablespoons gochujang
– 1 pinch smoked paprika
– 1 pinch white pepper
– 1 tablespoon maple syrup

Make the Daikon Radish “Pepperoni.” Start by peeling the radish and cutting it into very evenly thin, round disks. Use a Mandoline if you have one. The thinner you cut them, the crispier they will get. Lay all the daikon radish pieces on your work surface and lightly salt them. Let stand for 15 minutes so that the salt will draw out its moisture. After 15 minutes, use a paper towel to wipe off all the excess salt and moisture. Place them into a bowl along with all the Daikon radish marinade ingredients. Give it a good mix and let the radish slices marinate for at least an hour, or even overnight.

Finish the Daikon Radish “Pepperoni.” Preheat the oven to 350 degrees F (176 degrees C). Place the radish slices onto a parchment-lined baking tray and drizzle them with a little bit of vegetable oil. Once the oven is pre-heated, bake them for around 10-12 minutes. Keep an eye on them because they easily burn (trust me, I’ve made a batch of completely black pepperoni before). Flip them around half way (5-6 minutes). At the end of the baking, they should be dried up and slightly crisp.
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